Published: October 09, 2018
Carrots and green beans and a lovely array of fresh bright spices combine in this midweek veggie feast
Make a spice paste: peel a large banana shallot and place in the bowl of a food processor together with 2 peeled cloves of garlic, 50 cashews, 1 small, hot, red chilli, 2 tsp of ground turmeric, 20g of peeled ginger, 10g of galangal and 2 stalks of lemongrass. Process to a coarse paste with 1 tbsp of rice vinegar and enough groundnut or vegetable oil to make a coarse paste.
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