Kare Jukut | I've Been Cooking

Ingredients

• Coconut Milk - 400 ml
• Coconut Oil - 2 tbsp
• Shallots - 5 pieces, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1-inch piece, grated
• Galangal - 1-inch piece, sliced
• Lemongrass - 2 stalks, bruised
• Kaffir Lime Leaves - 3 leaves
• Turmeric - 1 tsp
• Coriander Seeds - 1 tsp, toasted and ground
• Cumin - 1/2 tsp, ground
• Chili Pepper - 1, sliced (optional for heat)
• Carrots - 2 medium, julienned
• Green Beans - 200g, cut into 2-inch pieces
• Eggplant - 1 small, cubed
• Tofu - 200g, cubed and fried
• Salt - to taste
• Palm Sugar - 1 tbsp
• Lime - for garnish
• Basil - a handful, roughly chopped