Lap Band Dietitian Helen Bauzon has provided suggestions to help improve the calorie content of the recipe and below and to teach how to make it more band friendly in red below.
• 1/2 brown onion, chopped
• 2 tbs peanut oil
• 1 tbs fresh lemon juice
• 1 tbs finely grated fresh ginger
• 1 tbs finely grated fresh galangal
• 2 garlic cloves, crushed
• 1 tbs ground cumin
• 1 tbs ground coriander
• 3 tsp sambal oelek
• 2 tsp ground turmeric
• 2 tsp shrimp paste
• 3 large (about 600g) desiree potatoes, peeled, cut into 3cm cubes
• 1 x 400ml can coconut milk (use carnation evaporated coconut milk)
• 125ml (1/2 cup) water
• 1 bunch snake beans, cut into 5cm lengths (cut into 1 cm pieces)
• Pinch of salt
• 2 tbs fried shallots (Maesri brand)
Place the onion, 1 tbs of the oil, lemon juice, ginger, galangal, garlic, cumin, coriander, sambal oelek, turmeric and shrimp paste in the bowl of a food processor and process until smooth.
Heat the remaining oil in a large saucepan over high heat. Add the curry paste and cook, stirring, for 30 seconds or until fragrant. Add the potatoes and stir to coat in the curry paste. Add the coconut milk and water and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 20 minutes.
Add the beans and simmer, covered, for a further 3 minutes or until the beans are bright green and tender crisp. Taste and season with salt.
Spoon the curry into a large serving bowl and sprinkle with the fried shallots. Serve immediately.
Source: Australian Good Taste – April 2003, Page 24
Recipe by Amanda Kelly
Photography by Ian Wallace