Pak Tom Kati
Thai Vegetables in Coconut Milk
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Ingredients
1 cup coconut milk
1/2 cup Small Thai eggplants
1/2 cup long beans (green beans), broken into 2" pieces
1/2 cup Straw mushrooms, sliced
1 cup cabbage, shredded
2 tablespoons shallots/purple onions, sliced finely
1 tablespoon thin soy sauce
1 tablespoon palm sugar
1 tablespoon red thai (birdseye) chilies, finely sliced
1 tablespoon green peppercorns
4-5 kaffir lime leaves, shredded

Method
1. In a saucepan bring the coconut milk to a gentle simmer
2. mix in the sugar and soy sauce, and stir in the lime leaves
3. Add the shallots and pepper
4. gently simmer for 1-2 minutes until aromatic
5. Taste for the balance of sugar and salt, and adjust if necessary
6. Add the vegetables, and return to the boil.
7. 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 Thai Jasmine rice or noodles.