Yield: 4 Servings
|1 tablespoon||Vegetable oil|
|1 medium||Onion, finely sliced|
|1 \N||Clove garlic, sliced finely|
|225 grams||Shelled fresh or frozen|
|\N \N||Shrimps, cut into thin|
|1 \N||Red chilli, crushed|
|225 grams||Cabbage, chopped coarsely|
|225 grams||Cauliflower, parted into|
|1 small||Carrot, diced|
|225 grams||String beans, removing|
|\N \N||Strings and cut 3 parts ea.|
|1 small||Eggplant, cubed|
|3 cups||Coconut milk|
|1 \N||Salam leaf|
Heat oil in pan and saute onion lightly. Add garlic, coriander and laos.
Fry for 1 minute.
Add shrimp and saute for 2 minutes.
Add chilli, cabbage, cauliflower, carrot, string beans, eggplant and salt.
Cover and cook over low heat for about 10 minutes.
Then add coconut milk and salam leaf and cook uncovered, stirring almost continously, until vegetables are tender. Serve with rice.
NOTE: Chicken pieces can be substituted for shrimps.
Compiled by Imran C. Gold Coast, 'Oz Posted to EAT-L Digest 29 October 96 Date: Wed, 30 Oct 1996 13:58:25 +1000 From: "I. Chaudhary" <imranc@...>