Cambodian Ratatouille

Ingredients:
•1 Teaspoon Lemon Grass
•8 Leaves Kaffir Limes -- chopped
•5 Cloves Garlic -- finely chopped
•1 Tablespoon Galangal -- finely chopped
•1/2 Teaspoon Turmeric
•1 1/2 Cups Water
•1 Large Zucchini -- chopped
•1 Small Winter Squash -- chopped
•1 Small Eggplant -- finely chopped
•1/2 Pound String Beans -- finely chopped
•1 Large Chicken -- chopped
•1 Tablespoon Cayenne -- or to taste
•1/4 Cup Roasted Rice Powder
•2 Tablespoons Fish Sauce
•1 Teaspoon Salt
•1/2 Teaspoon Sugar
•2 Cups Water
•1/4 Pound Spinach -- chopped

Directions:
Combine lemongrass, leaves, garlic, galangal, turmeric and water in the blender. Blend until smooth. Combine the zucchini, squash, eggplant and beans in a large stockpot, over medium high heat. Add chicken, spice paste and cayenne, stir constantly for 5 minutes. Add rice powder, fish sauce, salt, sugar and water. Stir well. Cook for 12 minutes. Stir in spinach and remove from heat. Serve with rice.