Vegetable Curry | Saveur

Ingredients

• 1 ¹⁄₂ tbsp. dried shrimp paste
• 6 shallots, quartered
• 2 cloves garlic
• 6 small dried chiles de arbol, stemmed and coarsely chopped
• 2 tsp. ground turmeric
• 7 candlenuts or unsalted macadamia nuts
• ¹⁄₄ cup peanut oil, plus more for frying
• 1 (2") piece fresh or thawed galangal, peeled and smashed
• 1 cup unsweetened coconut milk
• ¹⁄₂ lb. green beans, stemmed and sliced on the diagonal into 1½" lengths
• 2 carrots, cut into thick matchsticks
• 1 tbsp. sugar
• ³⁄₄ tsp. kosher salt, plus more to taste
• 2 (4") squares firm fresh tofu (about 8 oz.), cut into 4 triangles
• ¹⁄₄ head green cabbage, cored and cut into 1" squares (about 10 oz.)
• Steamed jasmine rice