Serving Size: 4
1 lb Black tiger shrimp, shelled and de-veined (can substitute thinly sliced chicken breast)
1/2 c Minced lemongrass
1/2 c Minced cilantro stems (the product of one large bunch)
1 ts Chopped galangal
1 ts Coriander seeds
8 md Garlic cloves
1 tbs Kaffir lime leaves, de-veined
1 tbs Tamarind pulp
1 Ripe cubanelle pepper, cut into 1 inch diagonal slices (red bell peppers are an adequate substitute)
6 oz Asparagus cut into 1 1/2 inch lengths
6 oz Savoy cabbage cut into 1 inch diagonal slices
3 tbs Vegetable oil of choice
1 ts Salt
1 tbs Sugar
3/4 c Water
1 c Chicken stock
- Add to blender: cilantro, galangal, lemongrass, coriander seeds, garlic, kaffir lime leaves and water. Blend into a very smooth paste and set aside.
- Soak the tamarind pulp in about 4 tablespoons of hot water for 5 minutes. Using a spoon, scrape the flesh away from the pulp to release the tamarind flavor into the water. Discard the pulp. Set the tamarind juice aside.
- In a wok (a 12-inch sauce pan is an adequate substitute) over high heat add 2 tablespoons of vegetable oil. Add the paste and stir constantly for approximately 2 minutes, until the aroma is released. Transfer the cooked paste into a bowl.
- Add the remaining tablespoons of oil to the wok. Add the shrimp and stir fry for 15 seconds. Add all of the sliced vegetables and stir fry for 3 to for minutes, until the vegetables have reached your desired tenderness. Add the paste, chicken stock, salt, sugar, and tamarind juice and stir fry for two more minutes.
- Garnish with cilantro leaves and served immediately.
- Serve with jasmine rice and chilies of your choice!
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