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Ingredients
1 Teaspoon Lemon Grass
8 Leaves Kaffir Limes -- chopped
5 Cloves Garlic -- finely chopped
1 Tablespoon Galangal -- finely chopped
1/2 Teaspoon Turmeric
1 1/2 Cups Water
1 Large Zucchini -- chopped
1 Small Winter Squash -- chopped
1 Small Eggplant -- finely chopped
1/2 Pound String Beans -- finely chopped
1 Large Chicken -- chopped
1 Tablespoon Cayenne -- or to taste
1/4 Cup Roasted Rice Powder
2 Tablespoons Fish Sauce
1 Teaspoon Salt
1/2 Teaspoon Sugar
2 Cups Water
1/4 Pound Spinach -- chopped
Directions
Combine lemongrass, leaves, garlic, galangal, turmeric and water in the blender. Blend until smooth. Combine the zucchini, squash, eggplant and beans in a large stockpot, over medium high heat. Add chicken, spice paste and cayenne, stir constantly for 5 minutes. Add rice powder, fish sauce, salt, sugar and water. Stir well. Cook for 12 minutes. Stir in spinach and remove from heat. Serve with rice.
Recipe submitted by Jim Catanich
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