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Vegetable Recipes -
Vegetables in Malaysian Coconut Sauce Recipe
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Vegetable
Recipes
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Vegetables in
Malaysian Coconut Sauce Recipe
Ingredients
Serve
4
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125 g/4 oz broccoli
florets
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125 g/4 oz green
beans, cut into 2.5 cm/1 inch
lengths
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1 red pepper, cored, deseeded and sliced
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125 g/4 oz
courgettes, thinly sliced
Malaysian coconut sauce:
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25 g/1 oz dried
tamarind
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150 ml/1/2 pint
boiling water
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425 g/14 oz can
thick coconut milk
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2 teaspoons Thai
Green Curry Paste
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1 teaspoon grated
ginger
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1 onion, diced
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1/2 teaspoon turmeric
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salt
Method:
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First make the sauce. Put the tamarind into a bowl.
Pour over the measured boiling water and leave to
soak for 30 minutes.
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Mash the tamarind in the
soaking water, then strain through a wire sieve set
over a bowl, pressing the tamarind to extract as
much pulp as possible.
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Skim 2 tablespoons of the cream from the coconut
milk and place it in a wok or heavy-based saucepan.
Add the curry paste, ginger, onion and turmeric, and
cook over gentle heat for 2-3 minutes, stirring.
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Stir in the remaining coconut milk and the tamarind
water. Bring to the boil, then lower the heat and
season with salt.
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Add the broccoli and cook for 5
minutes, then add the green beans and red pepper and
cook for a further 5 minutes, stirring.
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Stir in the courgettes and cook for 1-2 minutes, and serve.
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