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Vegetables in Coconut Milk

A recipe from the Good Food collection.


Vegetables in Coconut Milk
Vegetables in Coconut Milk
2 tablespoons oil
2 cloves garlic, finely chopped
5 cm (2 inch) piece of ginger, grated
2 teaspoons fresh green peppercorns, optional
1 medium eggplant (aubergine), diced
1 small sweet potato, diced
2 teaspoons water
100 g (3½ oz) green beans, cut into 5 cm (2 inch) pieces
½ bunch asparagus, cut into 5 cm (2 inch) pieces
125 ml (½ cup) coconut milk
2 teaspoons fish sauce
approximately 12 English spinach leaves, trimmed
30 g (½ cup) Thai basil leaves


  1. Heat the oil in a wok or heavy-based frying pan. Add the garlic, ginger and peppercorns, if using, to the wok and cook for 30 seconds. Add the eggplant, sweet potato and water to the wok; cook for 5 minutes over medium heat, stirring frequently.
  2. Add the beans to the wok; cover and steam for 4 minutes, shaking the wok occasionally to prevent sticking.
  3. Add asparagus and coconut milk to the wok; cook for 3 minutes or until the asparagus is just tender. Add fish sauce, spinach and basil; toss until spinach and basil soften slightly. Serve.
Main ingredient:
Eggplant, Spinach/Silverbeet/Kale, Potato
Lunch, Dinner

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