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Thai vegetables in peanut coconut sauce
Aubergine, beans, cauliflower and carrot cooked in coconut milk with a lemongrass and lime paste
Aubergine, French beans, cauliflower and carrots are simmered gently in coconut milk until tender, then coated in a thick gravy of coconut cream, a fresh paste of spring onion, coriander root, red chilli, lemongrass, galangal and lime peel, and a finish of roasted peanuts and tamarind. Rich, tangy and fragrant. Serve hot with steamed rice.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the vegetables
- 1 aubergineabout 225 g, cut into 3.5 cm cubes
- 4 oz French beanscut into 5 cm pieces
- 3 oz cauliflowersmall florets
- 3 oz carrotssliced diagonally
- 2 cups coconut milk2 cups
For the paste
- 1 cup spring onionsfinely chopped
- 2 cloves garlicchopped
- 4 coriander roots and stemschopped
- 2 red chilliesseeded and chopped
- 1 stalk lemongrasschopped
- 1 ⅛ in galangal or gingerchopped
- 2 tsp lime peelgrated
- 2 tsp sugar
- ½ tsp saltto taste
For the gravy
- 4 tbsp coconut cream
- 1 tbsp peanutsroasted and ground
- 3 tbsp tamarind water
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Method
0/7 doneStep 1: Put 1 aubergine, 4 oz French beans, 3 oz cauliflower and 3 oz carrots in a pan with 2 cups coconut milk and bring to a simmer.
Step 2: Cover and simmer for 10 minutes until the vegetables are tender. Take off the heat and keep aside.
10 minStep 3: Blend 1 cup spring onions, 2 cloves garlic, 4 coriander roots and stems, 2 red chillies, 1 stalk lemongrass, 1 ⅛ in galangal or ginger, 2 tsp lime peel, 2 tsp sugar and ½ tsp salt to a paste.
Step 4: Spoon 4 tbsp of the cooking liquid from the vegetables into a clean pan. Add 4 tbsp coconut cream and the paste.
Step 5: Cook over a medium heat, stirring, until the oil oozes out and the gravy thickens.
5 minStep 6: Stir in 1 tbsp peanuts and 3 tbsp tamarind water and cook for 2 minutes.
2 minStep 7: Stir in the cooked vegetables with their coconut milk and heat gently for 1 minute. Serve hot with steamed rice.
1 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 5 g
- Carbs
- 16 g
- Fat
- 24 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thai vegetables in peanut coconut sauce take?
- About 45 minutes in total: 25 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of french beans?
- Runner beans or mangetout, same weight.
- What can I use instead of cauliflower?
- Broccoli, same weight.
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