This mild curry recipe is from Charmaine Solomon's The Complete Asian Cookbook.
3 cups thin coconut milk
1 onion (finely sliced)
2 fresh chillies (de-seeded and split)
2 cloves garlic (finely sliced)
1/2 tsp grated ginger
cinnamon stick
1 stalk lemon grass
8 curry leaves
750 g sliced vegetables (for example courgettes, peppers or beans)
salt to taste
1 cup thick coconut milk
- Simmer all ingredients except for the vegetables, salt and thick coconut milk in a large saucepan for approximately 10 minutes. Then add the vegetables and salt and cook gently until the vegetables are just about tender. Add the thick coconut milk and simmer another 5 minutes.
