Asian Mixed Vegetables in Coconut Milk recipe
information
A most delicious way of cooking vegetables. If you don't like highly spiced food, use fewer red chilli peppers.
ingredients
450 g (1 lb) mixed vegetables, such as aubergines, baby sweetcorn, carrots, snake beans and patty pan squash
8 red chillies, seeded
2 stalks lemon grass, chopped
4 kaffir lime leaves, torn
30 ml (2 tbsp) vegetable oil
250 ml (8 fl oz) 1 cup coconut milk
30 ml (2 tbsp) fish sauce
salt
15 - 20 Thai basil leaves, to garnish
8 red chillies, seeded
2 stalks lemon grass, chopped
4 kaffir lime leaves, torn
30 ml (2 tbsp) vegetable oil
250 ml (8 fl oz) 1 cup coconut milk
30 ml (2 tbsp) fish sauce
salt
15 - 20 Thai basil leaves, to garnish
method
1. Cut the vegetables into similar size shapes using a sharp knife.
2. Put the red chillies, lemon grass and kaffir lime leaves in a mortar and grind together with a pestle.
3. Heat the oil in a wok or large deep frying pan. Add the chilli mixture and fry for 2 - 3 minutes.
4. Stir in the coconut milk and bring to the boil. Add the vegetables and cook for about 5 minutes or until they are tender. Season with the fish sauce and salt, and garnish with basil leaves.
2. Put the red chillies, lemon grass and kaffir lime leaves in a mortar and grind together with a pestle.
3. Heat the oil in a wok or large deep frying pan. Add the chilli mixture and fry for 2 - 3 minutes.
4. Stir in the coconut milk and bring to the boil. Add the vegetables and cook for about 5 minutes or until they are tender. Season with the fish sauce and salt, and garnish with basil leaves.
serving amount
serves 4 - 6
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