into 5cm (2 inch) lengths. Chop Chinese cabbage and wash, shake out
excess water. Chop onions roughly, peel and chop tomatoes and slice
Heat oil in a
frying pan and add garlic and chopped onion. Fry for 2 minutes, then put
in beans, turmeric, chili powder (if used), sliced chilies and salt.
Pour in 1.2 cup coconut milk and stir well. Cook on moderate heat for 5
minutes, then add cabbage and cook for a further 4 minutes.
remaining coconut milk, bring almost to the boil and turn heat down low.
Add tomato and tamarind water and simmer for 1-2 minutes. Stir
continually to prevent coconut sauce curdling. Add salt to taste.