Yield: 4 Servings
|1 cup||Coconut milk|
|½ cup||Makheua phuang (Thai eggplant)|
|½ cup||Tua phak yao (long beans), broken into 2\" peices|
|½ cup||Mushrooms, sliced|
|½ cup||Phak bung (swamp cabbage), shredded|
|½ 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 birdseye chilis), finely sliced|
|1 tablespoon||Prikthai ong (green peppercorns)|
|1 teaspoon||Bai makrut (kaffir lime leaves) shredded, -or-|
|½ teaspoon||Lime zest|
The name literally means 'vegetables boiled in cocnut 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 swamp cabbvage is not available substitute spinach.
Thai long beans (sometimes called yard beans or yak's tails), can be replaced with ordinary western long beans.
Green peppercorns are sold in Thailand on the stem, making them easy to discard before serving, but I suggest that if you can only get loose peppercorns, that you put them in a small muslin bag or 'spice ball' Method: 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 Posted to CHILE-HEADS DIGEST V3 #171 Date: Thu, 28 Nov 1996 14:17:07 +0700 From: "Col. I.F. Khuntilanont-Philpott" <colonel@...>