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Vegetables in Coconut Milk PDF Print E-mail
Written by yorky   
Sunday, 15 July 2007

Ingredients
  • 450 gm Mixed vegetables (e.g. aubergines, baby sweetcorn, carrots, green beans, asparagus)
  • 8 Fresh red chilies
  • 2 Lemon grass stalks, chopped
  • 4 Kaffir lime leaves, torn
  • 2 tblsp Vegetable oil
  • 250 ml Coconut milk
  • 2 tblsp Fish sauce
  • Salt
  • 15 Basil leaves, to garnish
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Trim and chop the vegetables. The pieces should all be approximately the same size. Set aside.

Chop the chilies roughly and put into a mortar. Add the lemon grass and lime leaves and grind to a paste.

Heat the oil in a wok. Add the chili paste and stir fry over a medium heat for 3 minutes. Stir in the coconut milk and bring to the boil. Add the vegetables and cook for 5 minutes until they are tender. Season with the fish sauce and salt to taste.

Serve hot with the basil leaves as garnish.

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