Tiscali Food and Drink

Ingredients

1 can (14 oz) coconut milk (contains water and coconut fat)
1 can (4 oz) maesri green curry paste
dash of ground coriander seed
dash of ground lemon grass
generous dash of soy sauce
2 cans (8 oz. each) sliced bamboo shoots, drained
1 can (8 oz.) sliced or whole mushrooms, drained
1 red bell pepper, cut into strips
6 - 10 jalapeno peppers, stems removed and halved lengthwise

Method

Mix the coconut milk with an equal amount of water in a small frying pan, and bring to a gentle simmer. Add the remaining sauce ingredients and blend well. Let it simmer for about 15 minutes.

Next step, add the vegetables and stir the whole mix gently. Let the whole mix simmer for another 10 or 15 minutes until the peppers are slightly cooked but still firm. Now you can serve the mix over the rice.

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