Daikon in Spicy Coconut Milk

2 medium or 3 small daikons (with green leafy tops still on), skin peeled, sliced lengthwise and cut into 1/4" thick half moons. Chop leaf tops up into 1" pieces.
3 Tbsp coconut oil
3-5 shallots, depending on size
3-4 garlic cloves
1/4 cup dried shrimp (rehydrated in some water, save water)
2 big red chillies (like Serrano) and 1 Thai bird's eye chilli (optional)
1 tsp shrimp paste, optional
1.5 cups water (including the water saved from soaking the dried shrimp)
1 cup coconut milk
salt to taste

Pound in a mortar or blend shallots, garlic, dried shrimp, chillies and shrimp paste till you get a paste.

In a wok, or heavy bottomed pan, heat up oil over medium high.

Once the oil is hot, add spice paste and stir around making sure not to burn it. If it looks like it is drying out or burning, add more oil and lower heat. Stir-fry until the spices are fragrant.

Add the water (I normally throw in the shrimp water, then add the rest of the water to make a cup and a half). Stir and let it come to a boil.

Add daikon (just the root part) to the spice paste and water and stir around. 6. Let this mixture come to a boil again then lower heat to simmer. Simmer for about 15 minutes, stirring every so often, until daikon has
softened (they should look a little translucent).

Add the green leafy tops and continue to simmer for another 3-5 minutes.

Add coconut milk and stir to incorporate. Bring back up to a boil and then turn to lowest heat so as not to curdle your coconut milk.

Finally, season with salt to taste. Simmer for a final 2-3 minutes and dish out.

From: House of Annie