Pella — Curry Paste:
2 shallots, roughly chopped
2 garlic cloves, finely chopped
1 tablespoon freshly grated ginger
1 stick lemongrass, finely chopped
2 green chiles, seeded and chopped
finely grated rind of 1 lime
1 small bunch fresh cilantro
1 tablespoon sunflower oil
1 small eggplant, cut into chunks
1 red bell pepper, seeded and diced
8 baby bella mushrooms, cut into halves (or quarters if large)
1 (14-ounce) can coconut milk
1/2 cup water
6 okra, cut on the diagonal into 3 pieces
8 baby corn, cut on the diagonal into 3 pieces
1 (5-ounce) can bamboo shoots, drained
1/2 cup sugar snap peas, cut into halves on the diagonal
1/2 cup bean sprouts
soy sauce, brown sugar, hot cooked rice, cilantro and lime wedges (optional)
1. To prepare the curry paste, place shallots, garlic and ginger in a food processor. Add lemongrass, chiles, lime rind and cilantro stalks (reserving the leaves) and pulse until finely chopped. You can also make this paste using a mortar and pestle if you prefer.
2. Heat sunflower oil in a large saute pan. Add curry paste and cook over medium heat 1 minute. Add eggplant, red pepper and mushrooms and cook 1 minute, stirring frequently. Add coconut milk and water and bring to a boil. Add okra, baby corn and bamboo shoots and cook until veggies are tender, about 5 minutes. Add snap peas and bean sprouts and cook another 30 seconds.
3. Taste and add a dash of soy sauce or teaspoon of sugar if needed. Serve in bowls, with rice, cilantro leaves and lime wedges, if using.