Vegetables In Coconut Milk
Vegetables In Coconut Milks
185g (6 oz) green beans
250g (1/2 lb) Chinese cabbage or white
1.5 large onions
2 medium tomatoes
2 fresh red chilies
2 tbsp vegetable oil
2 cloves garlic, crushed
1/3 tsp turmeric powder
1/2 tsp chili powder (optional)
1.25 cups thin coconut milk
1 tbsp tamarind water, made with 1.5 tsp
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.
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