Yellow Beans in Coconut Cream

Name: Yellow Beans in Coconut Cream (Lon Tow Jiaw)
Cuisine: Thailand
Ingredients: 3-5 large dried red chillies, deseeded and sliced; 7 red shallots; 125 mL (½ cup/4 fl oz) Thai yellow bean sauce, strained and beans washed to remove some of the saltiness; 125 mL (½ cup/4 fl oz) Thai yellow bean sauce, strained and beans washed to remove some of the saltiness; 250 mL (1 cup/8 fl oz) coconut cream; 100 g (4 oz) prawns (shrimp), finely chopped (optional); 100 g (4 oz) prawns (shrimp), finely chopped (optional); 100 g (4 oz) pork, minced (ground) (optional); 250 mL (1 cup/8 fl oz) coconut milk; 45 mL (3 tablespoons) tamarind water; 45 mL (3 tablespoons) palm sugar; 2 fresh long red or green chillies, sliced into 1 cm (⅓ in) lengths; 2 fresh long red or green chillies, sliced into 1 cm (⅓ in) lengths; 2 tablespoons fresh coriander (cilantro) leaves

Lon Tow Jiaw

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS IS A RECIPE from Khun Yai, the woman who first showed me the intricacies of Thai food. In this Thai Ion there is no need for fish sauce or salt as the yellow beans are quite salty. This lends well to making it a vegetarian accompaniment, as the prawns and pork may be omitted.

As with all Ions, this one is served with fresh vegetables. It also combines nicely with freshly steamed king prawns (jumbo shrimp) and a very hot dish, such as Pat Prik King Tua Fak Yaew<

Ingredients

Asia
Thailand
Preserve
Vegan
South East Asia

Ingredients

Method