Instructions: Blend the shallots, garlic, coriander, cumin, shrimp paste, turmeric, and nuts with 2 tablespoons of the coconut milk to form a smooth paste in a food processor.

Heat the oil in a wok or a large skillet and stir-fry the paste, lemon grass, laos, and bay leaves over medium heat for approximately 2 minutes.

Add the beans, carrot, cabbage, bamboo shoots, cucumber and chili, stirring after each addition, and stir-fry it for about 3 minutes.

Add the remaining coconut milk, salt and vinegar and continue to cook for another 2 to 3 minutes. (Do not overcook the vegetables).

Let the mixture cool and chill it. Serve cold or at room temperature.

This recipe yields 10 servings.

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