Vegetables in Coconut Milk (Sayur Lodeh)

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1. 1Step 1: Cut all the vegetables into desired bite size pieces or matchsticks. For chayote, rub the chayote slices with 1 teaspoon of salt for 30 seconds and rinse with water. That will soften the texture and make them less slimy.
2. 2Step 2: To make the spice paste, combine diced red chilies, shallot, garlic, shrimp in a small blender and add 1-2 tablespoons of water to help the blade run. Process until a smooth paste forms. You can also go the traditional route by using a mortar and pestle to make the spice paste. Just pound the ingredients until it forms a paste.
3. 3Step 3: Heat oil in a pot over medium heat. Add the spice paste and cook for 4-7 minutes until it loses some of its water content.
4. 4Step 4: Add the milk, water mixture, vegetables, ginger, and turmeric. Simmer for 10-15 minutes, uncovered, until the vegetables are tender. Stir the stew occasionally. Do not let it come to a full boil--you don't want the coconut milk to curdle.
5. 5Step 5: Season with fish sauce to your liking. Serve hot with rice.