Vegetable Recipes - Vegetables in Malaysian Coconut Sauce Recipe

Ingredients

Serve 4

• 125 g/4 oz broccoli florets

• 125 g/4 oz green beans, cut into 2.5 cm/1 inch lengths

• 1 red pepper, cored, deseeded and sliced

• 125 g/4 oz courgettes, thinly sliced 

Malaysian coconut sauce:

• 25 g/1 oz dried tamarind

• 150 ml/1/2 pint boiling water

• 425 g/14 oz can thick coconut milk

• 2 teaspoons Thai Green Curry Paste

• 1 teaspoon grated ginger

• 1 onion, diced

• 1/2 teaspoon turmeric

• salt

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Method:

1. First make the sauce. Put the tamarind into a bowl. Pour over the measured boiling water and leave to soak for 30 minutes.

2. 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.

3. 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.

4. Stir in the remaining coconut milk and the tamarind water. Bring to the boil, then lower the heat and season with salt.

5. Add the broccoli and cook for 5 minutes, then add the green beans and red pepper and cook for a further 5 minutes, stirring.

6. Stir in the courgettes and cook for 1-2 minutes, and serve.