Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 300 millilitres | Thick coconut milk |
| 175 grams | Chinese cabbage |
| 175 grams | Okra |
| 175 grams | French beans |
| 3 tablespoons | Oil |
| 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
Serves 2-3
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