450g mixed vegetables, such as aubergines,
baby sweetcorn, carrots, asparagus and patty pan squash
8 red chilies, seeded
2 lemon grass stalks, chopped
4 kaffir lime leaves, torn
30ml vegetable oil
250ml coconut milk
30ml Thai fish sauce
15-20 Thai basil leaves and 1 fresh red
chili, thinly sliced, to garnish
vegetables into similar size pieces using a sharp knife. Put the
chilies, lemon grass and kaffir lime leaves in a mortar and grind
together with a pestle.
Heat the oil
in a wok or large, deep frying pan. Add the chili mixture and fry for
2-3 minutes. Stir in the coconut milk and bring to the boil. Add the
vegetables and cook for about 5 minutes or until they are tender. Season
with the fish sauce and salt and garnish with basil and chili.
Thai way of cooking vegetables with plenty of chilies.