1 tablespoon peanut oil
1 long red chilli, seeded and chopped
150g green beans, trimmed
4 slender aubergines (350g), sliced diagonally
½ cup coconut milk (120ml)
1 tablespoon lime juice
2 teaspoons fish sauce
2 tablespoons chopped coriander
Heat the oil in a wok over medium heat. Add the chilli, beans and aubergines and stir-fry for 3 minutes or until just tender. Add the coconut milk, fish sauce and lime juice. Simmer for 3-4 minutes. Serve sprinkled with coriander.
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