I was looking for something light to cook last night after a bit of overindulgence the past few days, and I found this recipe for mixed veggies in coconut milk in a cookbook that I have had for years called wok and STIR-FRY
The recipe calls for:
- 1 pound of mixed vegetables (such as eggplant, baby canned corn, green beans, carrots, and squash)
- 1 red chili pepper, seeded
- 2 lemongrass stalks, chopped (Hint – if you can’t find lemongrass stalks, many grocery stores now carry herbs in a paste format) 2 tablespoons of lemongrass paste = one stalk
- 4 kaffir lime leaves, torn
- 2 tablespoons vegetable oil
- 1 can unsweetened coconut milk
- 2 tablespoons fish sauce
- salt, to taste
- 15-20 basil leaves, to garnish
1) Cut the mixed vegetables (not the chili pepper) into similar size shapes.
2) Put the seeded chili pepper, kaffir lime leaves, and lemongrass in a food processor & process together.
3) Heat the vegetable oil in a wok. Add the chili mixture & fry for 2-3 minutes.
4) Stir in the coconut milk and bring to a boil. Add the veggies & cook for about 5 minutes (or until tender). Season with fish sauce, salt, and basil leaves.
5) Stir and serve over cooked rice!
Some of these ingredients may be tricky to find in a regular grocery store, but they are essential to achieve the delicious Thai flavors. If you have any Asian food markets in your area, it is highly likely that these ingredients will be easy to find there!