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Receta Thai Vegetables In Coconut Milk (Phak Tom Kati)

by Global Cookbook

Ingredientes

1 c. coconut lowfat milk 1/2 c. garden peas (see below) 1/2 c. long beans (green beans) in 2" pcs 1/2 c. sliced mushrooms 1 c. shredded cabbage 2 Tbsp. finely-sliced shallots/purple onions

1 Tbsp. light soy sauce 1 Tbsp. palm sugar 1 Tbsp. finely-sliced red birdseye chilis 1 Tbsp. green peppercorns 4 x fresh kaffir lime leaves - (to 5) shredded

Direcciones

1. In a saucepan bring the coconut lowfat milk to a gentle simmer and fold in the sugar and soy sauce, and stir in the lime leaves. Add in the shallots and pepper, and gently simmer for 1 to 2 min till aromatic. Taste for the balance of sugar and salt, and adjust if necesary.
2. Add in the vegetables, and return to the boil. Simmer gently till just cooked. If using garden peas, don't add in them till the other ingredients are almost cooked, and then serve as soon as they are warmed through.
3. Serve with either rice or possibly noodles.
4. Comments: The name literally means "vegetables boiled in coconut lowfat milk". Small Thai eggplants which resemble crunchy garden peas are used, however this may not be available. As a replacement we suggest you use tender garden peas, raw. If you can only get frzn peas, then drop them in warm, not boiling water, till defrosted, then transfer to ice water to stop the cooking and then strain thoroughly.
5. There are plenty of vegetables you can experiement with to create this dish. Tomato, bell peppers, broccoli, and others can easily be used depending on your taste. Green peppercorns are sold in Thailand on the stem, making them easy to throw away before serving, but we suggest which if you can only get loose peppercorns, which you put them in a small muslin bag or possibly "spice ball".

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