Southern-Style Yam

Name: Southern-Style Yam
Yield: Serves Four
Cuisine: Thai
Ingredients: 90 g/3½ oz/generous 1 cup beansprouts; 90 g/3½ oz/scant 1 cup green beans, trimmed; 90 g/3½ oz Chinese leaves (Chinese cabbage), shredded; 90 g/3½ oz/1¼ cups oyster mushrooms or field (portabello) mushrooms, sliced; 60 ml/4 tbsp coconut milk; 5 ml/1 tsp Thai red curry paste; 15 ml/1 tbsp sesame seeds, toasted; 60 ml/4 tbsp coconut cream; 90 g/3½ oz broccoli, preferably the purple sprouting variety, divided into florets; 5 ml/1 tsp palm sugar or light muscovado (brown) sugar; 60 ml/4 tbsp light soy sauce; 5 ml/1 tsp thick tamarind juice, made by mixing tamarind paste with warm water; 5 ml/1 tsp ground turmeric; juice of ½ lemon

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

The food of the southern region is notoriously hot and because of the proximity to the borders with Malaysia, Thailand’s Muslim minority are mostly to be found in this area. They have introduced richer curry flavours reminiscent of Indian food.

Ingredients

90 g/3½ oz Chinese leaves (Chinese cabbage), shredded
90 g/

Asia
Thailand
Side dish
Vegan
South East Asia

Method

Steam the shredded Chinese leaves, beansprouts, green beans and broccoli separately or blanch them in boiling water for 1 minute per batch. Drain, place in a serving bowl and leave to cool.
Make the yam. Pour the coconut cream into a wok or