Chili Vegetables in Coconut Milk Recipe

Chili Vegetables in Coconut Milk Recipes

Ingredients :

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

Method :

Cut the 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.

A delicious Thai way of cooking vegetables with plenty of chilies.

Serves 4 - 6

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