Thai Vegetables In Coconut Milk Phak Tom Kati Food

VEGETABLES IN COCONUT SAUCE (PHAK TOM KATI)

Vegetables in Coconut Sauce (Phak Tom Kati) image

Vegetables boiled in coconut milk,a recipe from Thailand. If you can't find the long beans you can substitute green beans.

Provided by Charlotte J

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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.
Remove spice ball and discard peppercorns.
Serve with either Thai jasmine rice or noodles.

Nutrition Facts : Calories 189.1, Fat 13.3, SaturatedFat 11.7, Sodium 293.7, Carbohydrate 15.8, Fiber 3.3, Sugar 9.8, Protein 4.5

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