Contributed by Jennifer Peachey (addapted from the Vitality Cookbook)

Although this recipe is fairly high in saturated fat, the coconut milk does provide lots of vitamin E, folic acid, calcium, copper, selenium, magnesium and manganese. Vegans/vegetarians can experiment with replacing the shrimp paste and fish/oyster sauce with small amounts of miso or sea vegetables.

Ingredients

2 cups coconut milk
2 tbsp fresh cilantro
1 tbsp sesame oil
1/2 tsp shrimp paste
1/2 tsp ground cumin
4 cm grated ginger root
1 tbsp brown sugar
1 fresh green chili
1 onion, chopped
1/2 tsp ground tumeric
1 garlic clove
1/2 tsp caraway seeds
2 tsp fish or oyster sauce
juice of 1/2 a lemon and 1/2 a lime

Instructions

Mix all ingredients in a blender. Heat to a boil, stirring constantly. Serve over steamed vegetables and rice.

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