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- Heat oil in a wok and fry ground spices (A) for 12 minutes. Add in (B) and fry until oil rises and the spices turn fragrant.
- Pour in thin coconut milk and add cauliflower, potatoes and carrot. Bring to a boil. Reduce the heat to low and allow to simmer.
- Add long beans and sweet corns. Cook for 45 minutes.
- Transfer the ingredients into a clay pot and put in remaining ingredients. Add thick coconut milk. Bring to a boil. Adjust seasoning to taste. Serve immediately.