Vegetables In Coconut Sauce (Phak Tom Kati)

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

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. Add the shallots and pepper, and gently simmer for 1-2 minutes until aromatic.
3. Taste for the balance of sugar and salt, and adjust if necessary.
4. Add the vegetables, and return to the boil.
5. Simmer gently until just cooked.
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. Remove spice ball and discard peppercorns.
8. Serve with either Thai jasmine rice or noodles.

coconut milk, garden peas, long beans, mushroom, cabbage, shallots, soy sauce, palm sugar, red chili pepper, green peppercorn, lime leaf

Taken from www.food.com/recipe/vegetables-in-coconut-sauce-phak-tom-kati-324242 (may not work)