Vegetables in Coconut Sauce (Phak Tom Kati)

• cup coconut milk↗1
• cup garden peas↗1⁄2
• cup long beans, broken into 2-inch pieces↗1⁄2
• cup mushroom, sliced↗1⁄2
• cup cabbage, shredded↗1
• tablespoons shallots, sliced finely↗2
• 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, shredded1

Step-by-step instructions

1. 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. 2

   Add the shallots and pepper, and gently simmer for 1-2 minutes until aromatic.

3. 3

   Taste for the balance of sugar and salt, and adjust if necessary.

4. 4

   Add the vegetables, and return to the boil.

5. 5

   Simmer gently until just cooked.

6. 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. 7

   Remove spice ball and discard peppercorns.

8. 8

   Serve with either Thai jasmine rice or noodles.