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Vegetables in Coconut Milk |
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Written by yorky
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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
 Method
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. |
Thai Curries 
