Paak Tom Kati
Description
The name literally means
'vegetables boiled in coconut milk'.
Makheua phuang are very
small Thai eggplants, that resemble crunchy garden peas. If (as I expect) they
are not available near you, then I 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.
If paak bung (swamp
cabbage) is not available, substitute spinach.
Thai long beans, tua paak
yao (sometimes called yard beans or yak's tails), can be replaced with ordinary
western long beans.
Prikthai ong, or green
peppercorns are sold in Thailand on the stem, making them easy to discard
before serving, but I suggest that if you canonly get loose peppercorns, that
you put them in a small muslin bag or 'spiceball'
Ingredients
-
1 cup coconut milk half a
cup makheua phuang (Thai eggplant)
-
cup tua phak yao (long
beans), broken into 2" pieces
-
cup of mushrooms, sliced
-
cup phak bung (swamp
cabbage), shredded
-
cup phakat khao (Chinese
cabbage)
-
2 tablespoons hom daeng
(shallots/purple onions), sliced finely
-
1 tablespoon light soy
sauce
-
1 tablespoon [palm] sugar
-
1 tablespoon prik ki nu
daeng (red mouse shit chilis), finely sliced
-
1 tablespoon prikthai ong
(green peppercorns)
-
1 teaspoon bai makrut
(kaffir lime leaves) shredded, or teaspoon of lime zest
Directions
-
In a saucepan bring the
coconut milk to a gentle simmer and mix in the sugarand 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 a 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 the peppercorns,
and serve with either rice or noodles
serves 4
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