Thai Vegetables in Coconut Milk |
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Ingredients 400ml reduced fat coconut milk 2 cloves garlic, chopped ½ tsp grated lemon zest ½ tsp grated lime zest 250g asparagus tips, sliced 90g mushrooms, halved 1 small red pepper, sliced 1 small head pak choi (bok choy), stems sliced and leaved left whole. 40g unsalted peanuts ½ tsp dried chili flakes 1 tbsp light soy sauce 1 tbsp fresh lime juice 1 tbsp fresh lemon juice 1 small bunch fresh basil, shredded
Method 1. In a food processor, combine the coconut milk, garlic, lemon zest and lime zest. Pulse to process into a paste. 2. Transfer to a large frying pan, place over medium-high heat and cook, stirring for 1 minutes. Add the asparagus, mushrooms, red pepper, pak choi, peanuts and chilli flakes and simmer for 10 minutes. 3. Stir in the soy sauce, lime juice, lemon juice and basil and simmer, stirring constantly for 5 minutes. 4. Serve hot. |
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