Yield: 2 Servings
|300 millilitres||Thick coconut milk|
|175 grams||Chinese cabbage|
|175 grams||French beans|
|1 \N||Hard-boiled egg to garnish (Optional. Vegans omit)|
|½ \N||Fresh chilli; seeds removed|
|1 teaspoon||Ground coriander|
|25 grams||Flaked almonds|
|1 \N||Cm. Fresh rootginger grated|
|1 small||Onion; chopped|
FOR THE PASTE
A stir-fry of summer vegetables is cooked with ginger and spices and coconut milk, making a dish evocative of Indonesian cuisine. Serve it with rice or noodles.
In the blender, grind the spices, herbs, almonds and onion into a paste. Fry the ground paste in the oil for 3-4 minutes, stirring well, then stir in half of the coconut milk. Add the vegetables and stir over a gentle heat for 10 minutes. Then add the rest of the coconut milk and simmer for a further 8-10 minutes. Check the seasoning and serve hot, garnished with chopped hard-boiled egg.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias