Vegetable Curry

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

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