Thai Vegetables In Coconut Milk Phak Tom Kati Recipes
THAI VEGETABLES IN COCONUT MILK, 'PHAK TOM KATI'
The name literally means 'vegetables boiled in coconut milk'. Small Thai eggplants that 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 frozen peas, then drop them in hot, not boiling water, until defrosted, then transfer to ice water to stop the cooking and then strain thoroughly. 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 discard before serving, but we suggest that if you can only get loose peppercorns, that you put them in a small muslin bag or 'spice ball'.
Yield 4 Person(s)
Number Of Ingredients 11
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 necesary. 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. Serve with either rice or noodles.
VEGETABLES IN COCONUT SAUCE (PHAK TOM KATI)
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
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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