Fiery Vegetables in Coconut Milk Recipe

Recipe: (Serves 4 - 6)

450 g/1 lb mixed vegetables, such as eggplant (aubergines), baby sweetcorn, carrots, green beans, asparagus and patty pan squash
8 fresh red chilies, seeded
2 lemon grass stalks, tender portions chopped
4 kaffir lime leaves, torn
30 ml/2 tablespoons vegetable oil
250 ml/8 fl oz/1 cup coconut milk
30 ml/2 tablespoons Thai fish sauce (nam pla)
Salt (optional)
15-20 fresh holy basil leaves, to garnish

Method:

Trim the vegetables, then, using a sharp knife, cut them into pieces. They should all be more or less the same shape and thickness. Set aside. Chop the fresh red chilies roughly and put them in a mortar. Add the lemon grass and kaffir lime leaves and grind to a paste. This can be done using a small blender, if you have one, or in the small bowl attachment of a food processor.

Heat the oil in a wok or large deep frying pan. Add the chili mixture and fry over a medium heat for 2-3 minutes, stirring continuously.

Stir in the coconut milk and bring to the boil. Add the vegetables and cook for about 5 minutes or until they are all crisp-tender. Season with the fish sauce, and salt if needed. Spoon on to heated plates, garnish with holy basil leaves, and serve.