Vegetables in Malaysian Coconut sauce Recipes

Ingredients :

125g broccoli florets

125g green beans, cut into 2.5cm inch lengths

1 red pepper, cored, deseeded and sliced

125g courgettes, thinly sliced

Malaysian Coconut Sauce:

25g dried tamarind

150ml boiling water

425g can thick coconut milk

2 tsp Thai green curry paste

1 tsp grated ginger

1 onion, diced

1/2 tsp turmeric

salt

1. Make the sauce, put the tamarind into a bowl.
2. Pour over the measured boiling water and leave to soak for 30 minutes.
3. Mash the tamarind in soaking water, strain through a wire sieve set over a bowl, pressing the tamarind to extract as much pulp as possible.
4. Skim 2 tbsp of the cream from the coconut milk.
5. Add the curry paste, ginger, onion, turmeric, cook over gentle heat 2-3 minutes, stir.
6. Stir in the remaining coco nut milk and tamarind water.
7. Bring to boil, lower the heat and season with salt.
8. Add the broccoli and cook for 5 minutes, add green beans and red pepper, cook 5 minutes, stir.
9. Stir in the courgettes and cook 1-2 minutes.
10. Ready to serve.

Serves 4

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