Coconut Milk and Vegetables Recipes

Ingredients :

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

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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