- Ingredients :
- 3 tablespoons of Oil
- 3 cloves garlic, minced
- 2 teaspoons Galangal or fresh ginger, minced
- 3 Chile pepper, sliced into rounds
- 1 piece Lemongrass, white part of stalk only, minced
- 1 teaspoon Coriander, ground
- 1/2 teaspoon Turmeric
- 2 cups Coconut milk
- 1 Potato, peeled and diced
- 1 Carrot, peeled and sliced into rounds
- 1 cup Green beans, trimmed
- 1 Onion, thinly sliced
- 1 cup Chinese or Napa cabbage, chopped
- 3 Scallions, chopped into 1-inch pieces
- Salt and pepper, to taste
- Directons :
1. Heat the oil in a large saucepan or wok over medium flame.
Add the garlic,galangal or ginger,chiles, lemongrass,coriander
and turmeric and stir fry for 2 to 3 minutes.
2. Add coconut milk, potatoes, carrots, green beans and onion
and bring to a boil.Reduce heat to low,cover and simmer until
the potatoes are almost cooked through, 10 to 12 minutes.
3. Remove cover and stir in the add cabbage, scallions, salt and
pepper.Simmer until the cabbage is tender,about 3-4 minutes.
Adjust seasoning and serve with rice.
4. Waallaah, It's done. Have a nice try.
- Variations :
- You can substitute other vegetables if you like. Just add the
sturdier, longer-cooking vegetables first and the more delicate
vegetables in the second simmering. This prevents over or
undercooking.
