Yield: 4 servings
Measure | Ingredient |
---|---|
1½ cup | Water |
8 smalls | Shallots, finely diced |
1¼ cup | Coconut milk |
1½ pounds | Assorted vegetables* |
1 teaspoon | Sugar |
½ teaspoon | Salt |
\N \N | Oriental basil leaves |
In a wok, over high heat, bring water to a boil. Add shallots & ¼ c coconut milk & return to a boil. Add vegetables & bring to a boil.
Add sugar & salt & reduce heat to medium. Simmer for 3 to 4 minutes, stirring constantly, or until the vegetables are just tender.
Add the rest of the coconut milk & return to a boil, stirring constantly for 1 minute. Remove wok from the heat. Garnish with basil leaves & serve.
*Use assorted vegetables such as eggplant, cauliflower, beans, etc.
Grace Young, "The Best of Thailand: A Cookbook" Submitted By MARK SATTERLY On 09-26-94