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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Directions: Heat oil in pan and saute onion lightly. Add garlic, coriander and
laos. Fry for 1 minute.
Add shrimp and saute for 2 minutes.
Add chilli, cabbage, cauliflower, carrot, string beans, eggplant and
salt. Cover and cook over low heat for about 10 minutes.
Then add coconut milk and salam leaf and cook uncovered, stirring
almost continously, until vegetables are tender. Serve with rice.
NOTE: Chicken pieces can be substituted for shrimps.
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