Cambodian Chicken and Vegetable Stew

Recipe: (Serves 4 - 6)

30 ml/2 tablespoons groundnut (peanut) oil
4 garlic cloves, halved and crushed
25 g/1 oz galangal, peeled and finely sliced
2 chilies
30 ml/2 tablespoon kroeung
15 ml/1 tablespoon palm sugar
12 chicken thighs
30 ml/2 tablespoons tuk prahoc
A handful kaffir lime leaves
600 ml/1 pt/2.5 cups coconut milk
350 g/12 oz pumpkin flesh, seeded and cut into bitesize chunks
1 long Asian eggplant (aubergine), quartered lengthways, each quarter cut into 3
115 g/4 oz long beans, trimmed and cut into 5 cm/2 in lengths
3 tomatoes, skinned, quartered, and seeded
A handful spinach leaves, washed and trimmed
A small bunch basil leaves
Sea salt and ground black pepper
1 small bunch fresh coriander (cilantro), stalks removed, coarsely chopped, to garnish
1 small bunch mint, to garnish.
Jasmine rice, to serve

Method:

1) Heat the groundnut oil in a wok or heavy pan. Add the garlic, galangal and whole chilies and stir-fry until fragrant and golden. Stir in the kroeung and sugar, until it has dissolved. Add the chicken, tossing it well, and stir in the tuk prahoc, kaffir lime leaves and coconut milk. Reduce the heat and simmer for 10 minutes.

2) Add the pumpkin, eggplant and snake beans and simmer until tender. If you need to add more liquid, stir in a little water. Add the tomatoes and spinach, and the basil leaves. Cook for a further 2 minutes, then season to taste with salt and pepper. Garnish with coriander and mint and serve hot with jasmine rice.