Vegetables in coconut milk

Name: Vegetables in coconut milk
Cuisine: Thai
Ingredients: 2 teaspoons Thai fish sauce (nam pla); 2 teaspoons Thai fish sauce (nam pla); vegetable or coconut oil, for frying; vegetable or coconut oil, for frying; 8 or 10 thin asparagus spears, cut into 5 cm/2 inch pieces; 150 ml/5 fl oz coconut milk; a good handful of baby spinach leaves; a handful of fresh basil leaves; 2 teaspoons pickled green peppercorns, rinsed; 1 aubergine, topped and tailed and cut into bite-sized cubes; 1 small sweet potato, peeled and cut into bite-sized chunks; 100 g/3½ oz green beans, cut into 5 cm/2 inch pieces; 2 garlic cloves, peeled and finely chopped; 5 cm/2 inch piece fresh root ginger, peeled and grated

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

2 garlic cloves, peeled and finely chopped
5 cm/2 inch piece fresh root ginger, peeled and grated

Asia
Thailand
Side dish
Gluten-free
Pescatarian
Winter
November

Method

Heat some oil in a wok or heavy-based frying pan and stir-fry the garlic, ginger and peppercorns for about 30 seconds.
Add the aubergine, sweet potato and a dash of water and stir-fry for about 5 minutes.
Add the beans, cover and cook for 4–5 minutes, shaking the wok or pan every so often to prevent the vegetables from sticking.
Add the asparag