Vegetables in coconut milk

(Serves 6)

1 Chinese turnip
1 small cabbage
200 grams of small prawns
1 teaspoon of dried prawns
1 cm ginger
3 garlic
1 small onion
1 cm fresh turmeric
2 small red chillies
1 cup of thick coconut milk
1 lemongrass
1 galangal
1 tablespoon cooking oilSalt and pepper to taste


1. Peel the turnip.
2. Cut the turnip and cabbage into thin strips.
3. Peel ginger, garlic, small onion and fresh turmeric.
4. Cut the red chillies into two and remove all the seeds.
5. Grind the ginger, garlic, onion, fresh turmeric, red chillies and dried prawns.
6. Shell the prawns.
7. Crush the lemongrass and the galangal.
8. Heat the oil in a pot. Add in the pound ingredients, lemongrass and galangal and stir until fragrant.
9. Add in the prawns and stir until cooked.
10. Add in the coconut milk, salt and pepper to taste. If you wish to have a more diluted sauce, add in a little more water.
11. Cook over slow to medium heat until the vegetables are soft.
12. Serve hot.

Personal Tips
You can use other types of vegetables, for example long beans, bean sprout.
Some add bean curd for a more complete dish.