Mixed Vegetables in Coconut Sauce

Pak Tom Kati

1 cup canned coconut milk (unsweetened)
1 teaspoon sugar
1/2 teaspoon grated lime zest
salt and freshly ground pepper to taste
hot red pepper flakes to taste (optional)
1/4 cup finely chopped onion
1 cup thinly sliced Asian or Japanese eggplant
1/2 cup green peas
1/2 cup sliced green beans
1/2 cup sliced mushrooms
2 cups fresh spinach leaves
1 cup shredded Chinese or Napa cabbage

Bring the coconut milk, sugar, lime zest, salt, pepper, and hot pepper flakes to a boil over moderate heat. Add the onion and simmer covered for 2 minutes. Add the eggplant, peas, green beans, and mushrooms and simmer covered for 5 minutes, or until tender. Add the spinach and cabbage and simmer covered 2 minutes. Serve over rice or noodles if desired.

Serves 4 to 6



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