Vegetables in Coconut Milk

    55 minutes

    This is an Indonesian style of preparing vegetables, simmered in coconut milk, tamarind and fish sauce. Serve with steamed fish or chicken if you like.

    2 people made this

    Serves: 4 

    • 1 tablespoon peanut oil
    • 1 clove garlic, sliced
    • 1 birdseye chilli, sliced
    • 2 baby eggplants, sliced
    • 1 banana chilli, seeded and chopped
    • 1 sweet potato, peeled and cubed
    • 1 (400ml) tin coconut milk
    • 3/4 cup water
    • 1 1/2 tablespoons tamarind paste
    • 1 1/2 tablespoons fish sauce
    • 2 kaffir lime leavs, sliced
    • 100g French beens, cut into 5cm lengths
    • 4 yellow squash, cut into wedges
    • 2 small zucchini, sliced
    • 1/2 bunch asparagus, trimmed
    • salt and pepper, to taste
    • 1/2 cup fresh coriander leaves

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat the oil in a frying pan, add the garlic and chilli and cook for 3 minutes. Add the eggplants, banana chilli and sweet potato and cook a few minutes. Add the coconut milk and water, stir through the tamarind paste, fish sauce and lime leaves.
    2. Bring to the boil, lower the heat and simmer gently for 20 minutes or until the vegetables are just tender.
    3. Add the beans, squash, zucchini and asparagus, bring to the boil again, turn down the heat and simmer five minutes.
    4. Season to taste and garnish with coriander.

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