Vegetables In Coconut Sauce (phak Tom Kati)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup coconut milk
• 1/2 cup garden peas
• 1/2 cup long beans, broken into 2-inch pieces
• 1/2 cup mushroom, sliced
• 1 cup cabbage, shredded
• 2 tablespoons shallots, sliced finely
• 1 tablespoon light soy sauce
• 1 tablespoon palm sugar
• 1 tablespoon thai red chili pepper, finely sliced
• 1 tablespoon green peppercorn, place in spice ball
• 1 kaffir lime leaf, shredded

Recipe

• 1 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.
• 2 add the shallots and pepper, and gently simmer for 1-2 minutes until aromatic.
• 3 taste for the balance of sugar and salt, and adjust if necessary.
• 4 add the vegetables, and return to the boil.
• 5 simmer gently until just cooked.
• 6 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.
• 7 remove spice ball and discard peppercorns.
• 8 serve with either thai jasmine rice or noodles.