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Ingredients : Serves 4
750 g vegetable, slices
10 curry leaves
3
cups thin coconut milk
1 onion, sliced finely
2
fresh green chilies, seeded and cut lengthways
1/2 teaspoon turmeric, ground
2
cloves garlic, sliced finely
1/2 teaspoon finely grated fresh ginger
5
cm cinnamon stick
4
pieces dried pandanus leaf
1
stalk lemon grass (white part only)
1
cup thick coconut milk
Salt to taste
Method :
Heat up a large saucepan and add in all
ingredients except sliced vegatables, salt and thick coconut milk.
Simmer without a lid for approximately 10 minutes. Add the sliced
vegetables and salt to taste. Cook gently until the vegetables are just
tender. Add the thick coconut milk and simmer another 5 minutes. Serve
hot with steamed white rice and other curries.
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