Repeat, cooking three or four sheaves at a time. Combine the remaining fish sauce and chile paste and drizzle over the cooked sheaves. You could also use green beans, or bell peppers cut into thin strips lengthwise. If you don't wantto make your own fish paste, you can buy it from any Chinese supermarket or fishmonger. It is important that the chile paste have enough sugar content to taste.
Thai style is good.
Puree together the lemon grass, garlic, galangal, turmeric, Jalape os and shallots. Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving. Mash or blend the Jalape o,lemon grass, lime leaves, garlic and galangal together.