Vegetables In Fragrant Coconut Cream Stew:


Photo: Kausambi
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Ingredients

2 cups of any vegetables of your choice, cut into roughly 1 inch thick fingers
1 cup coconut cream or thick coconut milk
1 green chilli
1 inch piece of ginger
4 cloves of garlic
1/2 inch A piece of lemon grass (optional)
Few peppercorns
1 length star anise& 1 of cinnamon
1/4 cup beaten yogurt – better if its a bit sour
Salt to taste

Preparation

1
Grind together the ginger, garlic, lemon grass (if you like the taste of lemon grass, otherwise skip this), peppercorns & chilli to a fine paste.
2
In a heavy bottomed pan, boil 2 cups of water with the star anise & cinnamon. When the water bubbles over, add in the coconut cream and the ground paste from step 1. Let this bubble away for a minute before adding the vegetables.
3
Let the stew bubble away till the vegetables are cooked through but are still firm to the tooth – not mushy!
4
When the vegetables are cooked, add a bit of salt, then quickly stir in the beaten curd and mix it into the stew. Add salt to taste.
5
Serve hot with a side of hot steamy rice.
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About

From the blog post - http://coloredgrains.wordpress.com/2011/02/11/vegetables-stewed-in-coconut-cream/

Tags:

carrots
vegetable stew
baby corn
coconut stew
Thai
lemongrass

Yield:

12.0 servings

Added:

Friday, February 11, 2011 - 9:21am

Creator:

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