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A most delicious Thai way of cooking
vegetables. If you don't like highly spiced food, use fewer red
chilies pepper.
Ingredients
- mixed vegetables - 450g/1 lb,
aubergines, snake beans, carrots, patty pan squash, and baby
sweetcorn.
- coconut milk - 250ml/8fl oz/1
cup
- vegetable oil - 30ml/2 tbsp
- red chilies - 8, seeded
- fish sauce - 30ml/2 tbsp
- kaffir lime leaves - 4, torn
- lemon grass - 2 stalks, chopped
- salt
- Thai basil leaves - 15-20, to
garnish
Method
- Cut the vegetables into same
size shapes.
- Put the kaffir lime leaves,
lemon grass, and red chilies in a mortar and grind together with a
pestle.
- Heat the oil in a large deep
frying pan. Add the chilies mixture and fry 2-3 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 salt and fish
sauce and then garnish with basil leaves.
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