Thai-Indian yellow vegetable curry with toasted fox nuts

Melt the coconut oil over medium heat and add the grated ginger and lemongrass while the oil is still cold so they cook through without burning.

Once bubbling, add the sliced shallots and bird's-eye chilies and cook one to two minutes.

Add the yellow curry paste and cook another one to two minutes until it starts to stick to the pan.

Quench with about half the can of full fat coconut milk, stirring until all the curry paste is dissolved, then add the rest with a cup of vegetable stock.

Bring to a bare simmer and add the peeled, cubed potatoes.

After five minutes add the peeled, thinly sliced carrots; five minutes more, add the peppers, cauliflower florets and drained bamboo shoots.

Cook uncovered another five to 10 minutes until the vegetables are tender but not mushy.

Add about a teaspoon of dried holy basil.

Partially blend some of the carrot and potato into the soup to thicken it, or scoop some out and blend it smooth.

Season with fish sauce, the juice of one lime and grated palm sugar; taste for salt.

Toast the pre-popped fox nuts spread on a rimmed baking sheet at 375F convection for seven to 10 minutes until lightly browned, or a few minutes in a cast iron pan.

Dump the fox nuts into the curry immediately before serving.