15 pcs Green beans cut in 5 cm pieces
1 pcs Cucumber peeled cut in 1x1x5 cm pieces
5 pcs Carrot peeled cut in 1x1x5 cm pieces
1 Stalk Lemon grass
500 ml Coconut milk
3 pcs Fragrant lime leaves
3 cm Ginger peeled, sliced
4 tbs. vegetable oil
4 cloves Garlic
6 pcs Shallots
1 tbs. Sugar
3 cm Galagal
3 pcs Candle nut fried
2 pcs Salam leaves
2 cm Turmeric
2 tbs. Tamarin Juice or Lime Juice
Salt & pepper to taste
Simmer the green bean in hot water until half cook. Drain and take aside. Do the same with the carrot.
Blend all the ingredients until turn into curry paste, accept lime leaves, lemon grass, galangal and ginger.
In fry pan placed four spoons vegetable oil and curry paste stir over medium heat until the color turn into golden. Add lime leaves, lemon grass, galangal and ginger. Pour coconut milk simmer a few minutes. Add sugar, pepper and tamarind juice or lime juice. When coconut milk begins to bubble, add carrot, green bean and cucumber for another 10 minutes until the cucumber tender.