Ingredients
- 1 tbsp peanut oil
- 1 garlic clove, sliced
- 1 birdseye (small red) chilli, seeded and finely sliced
- 2 baby eggplants, trimmed and sliced thickly
- 1 red banana chilli, seeded and cut into large chunks
- 1 medium sweet potato, peeled and cut into 2cm cubes
- 400ml tin coconut milk
- ¾ cup water
- 1½ tbsp tamarind paste
- 1½ tbsp fish sauce
- 2 makrut lime leaves, finely sliced
- 100g snake or french beans, cut into 5cm lengths
- 4 yellow squash, cut into wedges
- 2 small zucchini, sliced thickly
- ½ bunch asparagus, trimmed
- black lime chilli salt
- ½ cup coriander leaves
Directions
- Heat the oil in a deep frying pan, add the garlic and chilli and cook for 3 minutes over medium heat. Add the eggplant, banana chilli and sweet potato and cook, stirring, for a few minutes. Add the coconut milk and water, stir through the tamarind paste, fish sauce and lime leaves.
- Bring to the boil, then lower the heat and simmer gently for 20 minutes or until the vegetables are almost tender.
- Add the beans, squash, zucchini and asparagus, bring to the boil again, then turn the heat down and simmer for 5 minutes.
- Remove from heat, season to taste and serve garnished with coriander.
ALTERNATIVE: Add any available vegetables