Vegetables with coconut milk and tamarind
This is lovely by itself or with steamed fish or chicken. Serve with jasmine rice.
Ingredients
1 tbsp peanut oil
1 garlic clove, sliced
1 birdseye (small red) chilli, seeded and finely sliced
2 baby eggplants, trimmed and sliced thickly
1 red banana chilli, seeded and cut into large chunks
1 medium sweet potato, peeled and cut into 2cm cubes
400ml tin coconut milk
¾ cup water
1½ tbsp tamarind paste
1½ tbsp fish sauce
2 makrut lime leaves, finely sliced
100g snake or french beans, cut into 5cm lengths
4 yellow squash, cut into wedges
2 small zucchini, sliced thickly
½ bunch asparagus, trimmed
sea salt and freshly ground black pepper
½ cup coriander leaves
Method
Heat the oil in a deep frying pan, add the garlic and chilli and cook for 3 minutes over medium heat. Add the eggplant, banana chilli and sweet potato and cook, stirring, for a few minutes. Add the coconut milk and water, stir through the tamarind paste, fish sauce and lime leaves.
Bring to the boil, then lower the heat and simmer gently for 20 minutes or until the vegetables are almost tender.
Add the beans, squash, zucchini and asparagus, bring to the boil again, then turn the heat down and simmer for 5 minutes.
Remove from heat, season to taste and serve garnished with coriander.
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