Home

Asian Mixed Vegetables in Coconut Milk

A most delicious way of cooking vegetables. If you don't like highly spiced food, use fewer red chilli peppers.

ingredients

serves 4 - 6
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

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.

What did you think?

6 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved