Vegetables in Coconut Gravey

This is great with namm bread and rice.

Any vegetables in season will do.

1 - 1 1/2 lbs vegetables (sweet potatoes, carrots, turnips, etc.)
2 tbsp. peanut oil
1 onion, finely chopped
2 cloves garlic, crushed
1 fresh red chili, seeded & chopped
1 tsp. shrimp paste or fish sauce
2 strips of lemon rind
1 large tomato, peeled, seeded and chopped
2 c. consume
1 1/3 c. coconut milk
3 tsp. peanut butter
2 tsp. salt (to taste)

Slice veggies into small pieces. Heat oil in a medium saucepan and fry the onion until soft and starting to change colour. Add garlic, chili, shrimp paste and fry over low heat for 2 mins. Add lemon & tomato. Stir and cook until pulpy.

Add stock & coconut milk and bring to simmering with lid off. Add veggies according to the time they take to cook. they should be tender but still crisp. Stir in peanut butter & salt to taste.

Serves 6

Enjoy,
Myrna