Vegetables in Malaysian Coconut Sauce.
A light and simple dish and you can vary the vegetables according to what is available.
Ingredients.
125 g / 4 oz of broccoli florets.125 g / 4 oz of french beans, cut into 2.5 cm / 1 inch pieces.
1 red pepper,capsicum, cored, deseeded and sliced.
125 g / 4 oz of courgettes, thinly sliced.
For the coconut sauce.
25 g 1 oz of dried tamarind.
150 ml / 1/4 of a pint of boiling water.
425 g / 14 oz can of thick coconut milk.
2 teaspoons of thai green curry paste.
1 teaspoon of grated ginger.
1 onion diced.
1/2 a teaspoon of turmeric.
Salt.
Method.
1. First make the coconut sauce.
Put the tamarind into a bowl, pour over the boiling water and leave to soak for 30 minutes.
2. Mash the tamarind in the soaking water, then strain through a 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 in a wok or heavy based saucepan. Add the curry paste, ginger, onion and turmeric and cook over a gentle heat, stirring for 2 to 3 minutes. Stir in the remaining coconut milk and the tamarind water and bring to the boil, then lower the heat and season with salt.
4. Add the broccoli and cook for 5 minutes, then add the french beans and red pepper and cook, stirring for another 5 minutes. Stir in the courgettes and cook for another 2 minutes then serve.
Serves 4.
