Recipe Archives->Asian Sea->Coconut Vegetables

Phak Tom Kati (Vegetables in a Coconut Sauce)

1 cup coconut milk
1/2 cup makheua phuang (Thai eggplant)
1/2 cup tua phak yao (long beans), broken into 2" pieces
1/2 cup mushrooms, sliced
1/2 cup phak bung (swamp cabbage), shredded
1/2 cup phakat khao (Chinese cabbage)
2 tablespoons hom daeng (shallots/purple onions), sliced finely
1 tablespoon light soy sauce
1 tablespoon [palm] sugar
1 tablespoon prik ki nu daeng (red birdseye chilies), finely sliced
1 tablespoon prikthai ong (green peppercorns)
1 teaspoon bai makrut (kaffir lime leaves) shredded, or
1/2 teaspoon lime zest

In a saucepan bring the coconut milk to a gentle simmer, and mix
in the sugar and soy sauce, and stir in the lime leaves.  Add the
shallots and pepper, and gently simmer for 1-2 minutes until
aromatic.  Taste for the balance of sugar and salt and adjust if
necessary.

Add the vegetables and return to the boil.  Simmer gently until
just cooked (If using garden peas, do not add them until the other
ingredients are almost cooked, and then serve as soon as they are
warmed through).

Serve with either rice or noodles

Serves 4

Printable version: coconut-vegetables.txt.