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.
MIXED VEGETABLES WITH COCONUT SAUCE (AVIYAL)
Provided by Maya Kaimal
Categories Potato Vegetarian Yogurt Coconut Curry Root Vegetable Carrot Gourmet
Yield Makes 6 servings (as part of a large meal)
Number Of Ingredients 15
Steps:
- Bring potatoes, carrots, chile, red pepper flakes, turmeric, 1 cup water, and salt to a boil in a 3- to 4-quart heavy pot, then simmer briskly, uncovered, until vegetables are almost tender, about 5 minutes. Add zucchini and peas and simmer 1 minute more.
- Meanwhile, blend coconut, cumin, cayenne, and remaining 3/4 cup water in a blender or food processor to a medium-fine paste.
- Add coconut mixture to vegetable mixture along with yogurt. Simmer, uncovered, stirring occasionally, until vegetables are tender and flavors have blended, 12 to 15 minutes. If mixture becomes too thick to simmer, add more water.
- Serve sprinkled with curry leaves and drizzled with coconut oil, if desired.
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