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Recipe: Mixed Vegetables in Coconut Milk

This dish of vegetables in coconut milk goes well with a dry curry. Eat with hot white rice.


1 (400ml) Mai Siam Coconut Milk
400ml water
1/2 small cabbage (thick slices)
113g french beans (cut into half)
1 tbsp tumeric powder
1 heaped teaspoon coriander powder
1 large white onion; 2 red chillies
1 vegetable stock cube
2 sweet potatoes (large dice) or 2 carrots
2 tbsp vegetable oil

Cooking Method

Serves 2

Blitz the onion and chillies in a food processor, alternatively chop up the onion and chillies finely.

Heat 2 Tbsp of oil in a deep sided pot and saute the onion/chilli mixture, at this stage add the coriander and tumeric powder. Saute for 5 minutes, adding water a bit at a time to prevent mixture sticking to the pot.

Add the remaining water, sweet potatoes/carrots and cook for 5 minutes.

Then add coconut milk, white cabbage, beans and stock cube, simmer for approximately 5 minutes.

Do not cover the bot and do not boil on a high heat as coconut milk will split.

Allow to cool uncovered.