This is a delicious meal and although there is no fish or meat it tastes really nice. If you like you can add cooked prawns at the last moment.
- Basmati rice
- 2 Carrots finally sliced
- 1 medium size leek
- 1 small or médium onion
- ¼ of a cabbage
- Half a courgette
- Some green beans or broccoli or cauliflower
- ¼ red pepper
- 1.5 cm fresh ginger
- 2 cloves of garlic
- 1 small teaspoon Green Tai paste
- Tai fish sauce
- Oyster sauce
- 1 tin of coconut milk
- Salt to taste, optional because the fish sauce is adding the salt
- Coconut oil
Cook the rice according to the instructions.
Precook the beans if you have opted to use beans till they are almost cooked, but still a bit crunchy.
Put a large pan on the stove, add about 1.5 tablespoon of coconut oil and then add the chopped up onion and garlic and the tai green paste and finely chopped or grated fresh ginger. Keep stirring.
Add a good splash of Tai fish sauce.
Now add the finely sliced carrot, the sliced leek and the small pieces of red pepper, stir fry for a few minutes. Add about 1.5 tablespoon of oyster sauce, keep stirring. You then add the courgette, the boiled beans (or small chunks of broccoli or cauliflower) and continue to stir fry. Finally you add the cabbage and stir fry for just a few more minutes. You need the vegetables to remain crisp. After a few minutes you can add the coconut milk. When the coconut milk is hot you can taste the sauce. If it needs a little more salt you can add it now.
Serve with the basmati rice.