Recipe by: Banana
Servings: 6
1 bunch basil, chopped
1 bunch coriander, chopped
2 green chilis, sliced thinly
1 tbsp freshly minced/grated ginger
2 cloves garlic, crushed
165ml coconut milk (or substitute soymilk plus 1/4 tsp. coconut extract)
1 onion, chopped
1 tsp lemongrass, sliced
1 head broccoli
100g baby corn
1 zucchini, sliced
1 sweet potato, cubed
200g green beans
200g snow peas
salt and pepper to taste
In a blender, combine the basil, coriander, chillis, ginger, garlic and coconut milk.
You may need to add 1/2 cup of water, or more coconut milk if you want it very creamy.
Blend until very smooth.
In a pan, combine onion and sweet potato with the herb/coconut mixture.
Bring to a boil and simmer until the sweet potato has softened a little.
Add the zucchini baby corn, and cook for 10 minutes.
Add the broccoli, green beans and snow peas and season to taste.
Cook until the greens are bright green (about 4 minutes).
Serve over rice.
July 13th, 2010 at 1:36 pm
I used a 400ml can of coconut milk hoping it would be very creamy, but I didn’t think there was enough sauce for the amount of veg. I also found it a little bit bland, I would have preferred more zing. My kids on the other hand liked it a lot. I may try it again with a different combination of veg and double the sauce.