Mixed Thai Vegetables in Coconut Milk Recipe

A most delicious way of cooking vegetables. If you don't like highly spiced food, use fewer red chili peppers. This dish is easy and fast to cook.

Recipe: (Serves 4-6)

450 g/1 lb mixed vegetables, such as eggplants (aubergines), baby corn, carrots
snake beans, and patty pan squash
8 red chilies, seeded
2 lemon grass stalks, 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 fish sauce
Salt
15-20 Thai basil leaves, to garnish

Method:

Cut the vegetables into similar-size shapes using a sharp knife. Put the red chilies, lemon grass and kaffir lime leaves in a mortar and grind together with a pestle. Heat the oil in a wok or large, deep frying pan. Add the chili mixture and fry for 2-3 minutes.

Stir in the coconut milk and bring to the boil. Add the vegetables and cook for about 5 minutes or until they are tender. Season with the fish sauce and salt, and garnish with basil leaves.