Coconut Milk & Vegetables Recipe
 Malaysian Recipes

Ingredients:

1 1/2 tsp
2 tbsp
1 1/2
2 cloves
2
1/4 tsp
175 g/ 6 oz
300 ml/ 10 fl oz/ 1 1/4 cups
225 g/ 8 oz
2

 

tamarind
groundnut oil
large onion, chopped
garlic, chopped
fresh chilies, cored, seeded and chopped
ground turmeric
French beans, cut in 5 cm lengths
coconut milk
Chinese cabbage, shredded
tomatoes, peeled, seeded and chopped
salt

Method:

1. Soak tamarind in 1 1/2 tbsp hot water. Strain through fine sieve extracting as much liquid as possible. Reserve liquid.

2. In a wok or saute pan, heat oil over medium heat. Add onion, garlic and chilies and cook for about 4 minutes until softened but not colored. Stir in turmeric.

3. Add beans and 175 ml/ 6 fl oz/ 3/4 cup coconut milk to pan. Bring to a boil and simmer for 5 minutes. Add cabbage and cook for a further 4 minutes until vegetables are just tender. stir in tamarind liquid, tomatoes and remaining coconut milk. Heat, stirring, for 1-2 minutes. Season with salt to taste.

Serves 4 as a side dish.