• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 5 tbsp oil
  • 1/4 tsp mustard seeds
  • 1 onion, sliced
  • 4 long beans cut into 3cm lengths
  • 5 baby French beans cut into 4cm lengths
  • 4 young baby sweet corn, halved
  • 600ml water
  • 200ml coconut milk
  • 100ml evaporated milk
  • Ingredients (A) – cut the vegetables into cubes
  • 100g yam
  • 100g sweet potatoes
  • 100g carrot
  • 1 potato
  • Spice (B)
  • 5 dried red chillis, soaked
  • 4 red chillies
  • 3/4 cup grated coconut
  • 100ml water
  • 3 tbsp chopped onion
  • Spice (C)
  • 1/2 tsp cumin powder
  • 1/8 tsp turmeric powder
  • 2 tbsp coriander powder
  • 1/4 tsp pepper
  • Spice (D)
  • 1 bay leaf
  • 1 stalk curry leaves
  • 1 stalk lemon grass, smashed
  • 4cm cinnamon stick
  • Seasoning
  • Salt and sugar to taste
  • 1 tsp chicken stock granules
  • 1 tsp lime juice or to taste

Instructions

  1. Blend spice (B) and (C) in a food processor for 1-2 minutes.
  2. Heat oil and fry mustard seeds until they start to pop. Add the rest of spice (D). Continue to fry until fragrant. Add sliced onion and blended spice ingredients. Sauté until aromatic.
  3. Add ingredients (A) to mix. Pour in water and bring to a simmering boil.
  4. Reduce the heat and cook for 10 minutes.
  5. Add long beans and pour in coconut milk. Cook for 5-6 minutes. Add evaporated milk, baby corn and French beans. Stir to combine and adjust with seasoning to taste.

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