A deliciously simple throw it together sort of meal…zinging with Thai flavours …and infinitely adaptable.
I actually bought a fresh coconut for this, but a tin of coconut milk will do just fine.
However, there’s no doubt that fresh coconut adds extra texture and freshness of flavour to this dish.
Whatever vegetables you have around should work…mushrooms, cauliflower, greens, potatoes, sweetcorn, pumpkin….etc….etc…….
I used french beans, carrots and sweet potato.
It’s the spices and flavourings that make this dish work …over and over and over….again…
THAI COCONUT AND VEGETABLE STEW
- 1 coconut + 200ml. water OR a 400ml. tin coconut milk
- 700ml. vegetable stock
- 2tbs. hot oil e.g. grapeseed oil
- About 500gms. vegetables ( carrots, cauliflower, french beans, mushrooms, etc.)
- 1 onion
- 200gms. cooked chick peas
- 4 garlic cloves
- 4cm chunk fresh ginger
- 2-4 green chillies
- 4 stalks lemon grass
- 1tsp. cumin seeds
- 2 tsps. coriander seeds
- 1 tsp. turmeric
- 1/2 tsp. ground pepper
- 1/2 tsp. salt
- 1 lime
- 1-2 tsps. agave syrup (or brown sugar)
- 3tbs. tamari/soy sauce
- *In advance: If using a fresh coconut, drain coconut water into a jug by forcing a skewer into the biggest hole at the top of the coconut.
- Place coconut in freezer for several hours. This will facilitate the removal of the coconut shell.
- Remove coconut shell and place the white flesh in a food processor with the coconut water and 200ml. water.
- Blitz until a smooth paste.
- Open 400ml. tin of coconut milk
- Finely chop onion.
- Finely grate ginger.
- Crush garlic cloves.
- Finely chop chillies. ( up to you how many you use: 2-4)
- Grind spices and salt together to a fine powder.
- Prepare vegetables : cut into smallish chunks, florets or batons.
- In a deep pan, add oil, bring to medium heat.
- Fry finely chopped onions 2 mins.
- Add grated ginger and crushed garlic and finely chopped chillies.
- Fry 1 min.
- Add spices. Fry 30 secs.
- Add blitzed fresh coconut paste or tinned coconut milk.
- Add hot vegetable stock.
- Add lemon grass stalks.
- Add cooked chick peas.
- Add prepared vegetables.
- Bring to a gentle boil, then reduce heat, cover, simmer gently until vegetables are tender. 40-50 mins.
- At the end of cooking, add juice 1 lime, 2-3 tsps. agave syrup + 2-3 tbs. tamari/soy sauce. Taste and further adjust seasonings.
- Cook for further 2 mins.
Serve just as it is, or with steamed rice and/or flatbreads.
over and over and over again