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11/2
teaspoons
2 tablespoons
2
2
2
1/4 teaspoons
175 g
300 ml
225 g
2 |
tamarind
groundnut (peanut) oil
small onions, chopped
cloves garlic, chopped
fresh red chilies, cored, seeded and
chopped
ground turmeric
French beans, cut in 5 cm lengths
coconut milk
Chinese leaves, shredded
tomatoes, peeled, seeded and chopped
salt |
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Method :
Soak tamarind in 11/2
tablespoons hot water. Strain through a fine sieve,
extracting as much liquid as possible. Reserve liquid. In a wok, heat oil over medium
heat. Add onion, garlic and chilies and
cook for about 4 minutes until softened but not colored. Stir in turmeric. Add beans and 175 ml coconut milk
to pan. Bring to the boil and simmer for 5
minutes. Add Chinese leaves and cook for a
further 4 minutes until vegetables are just tender. Stir in tamarind liquid, tomatoes
and remaining coconut milk. Heat, stirring for 1-2 minutes. Season with salt to taste.
Serves 4 as a side dish.
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