- Grind spice paste A ingredients together. Add in water to ⅓ of the height of the paste.
- Heat the cooking oil and saute the paste A. Big bubbles will start to appear as the moisture evaporates. Keep stirring to prevent the paste from sticking to the sides of the wok or pan.
- When the bubbles become smaller, add in all the vegetables, stir fry for 5 minutes.
- Add in water and coconut milk. Bring this to a boil and add prawns, tofu, tempe and vermicelli bean thread. Boil for about 3 mins and serve hot.