Coconut Milk and Vegetables Recipe

Ingredients :
11/2 teaspoons 2 tablespoons 2 2 2 1/4 teaspoons 175 g 300 ml 225 g 2	tamarind groundnut (peanut) oil small onions, chopped cloves garlic, chopped fresh red chilies, cored, seeded and chopped ground turmeric French beans, cut in 5 cm lengths coconut milk Chinese leaves, shredded tomatoes, peeled, seeded and chopped salt
Method : Soak tamarind in 11/2 tablespoons hot water. Strain through a fine sieve, extracting as much liquid as possible. Reserve liquid. In a wok, heat oil over medium heat. Add onion, garlic and chilies and cook for about 4 minutes until softened but not colored. Stir in turmeric. Add beans and 175 ml coconut milk to pan. Bring to the boil and simmer for 5 minutes. Add Chinese leaves and cook for a further 4 minutes until vegetables are just tender. Stir in tamarind liquid, tomatoes and remaining coconut milk. Heat, stirring for 1-2 minutes. Season with salt to taste. Serves 4 as a side dish.