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Ingredients

• 12 shallots, chopped
• 2 tablespoons chopped garlic
• 2 tablespoons chopped ginger
• 1 tablespoon turmeric powder or 2-inches fresh turmeric root, peeled
• 1/2 cup macadamia nuts
• 1 teaspoon shrimp paste (optional)
• 1/2 cup chopped lemongrass
• 1 tablespoon ground coriander
• 1 teaspoon ground Thai Bird chile
• 1 tablespoon tomato paste
• 2 tablespoons tamarind pulp, soaked in 1-cup warm water, strained, pulp discarded
• 3 kaffir lime leaves, stemmed and cut 1/16-inch ribbon
• 1 cup vegetable stock
• 1 cup coconut milk
• 1 cup cauliflower florets, blanched in salted water and cooled in an ice bath
• 1 cup mixed yellow and green patty pan squash, halved, blanched in salted water and cooled in an ice bath
• 2 cups mixed yellow and green squash, cut into 2-inch chunks and blanched in salted water and cooled in an ice bath
• 1 cup haricot verts, snipped and blanched in salted water and cooled in an ice bath
• 2 chayotes, cut into 2 inch chunks and blanched in salted water and cooled in an ice bath
• Grapeseed oil, to cook
• Salt and pepper
• Nasi Goreng, recipe follows
• Fried Shallots, recipe follows

Description

Food Network Invites You To Try This Balinese Vegetable Curry With Fried Rice: Nasi Goreng Recipe.

Food Network