Recipe ingredients and directions:
The name literally means "vegetables boiled in coconut 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 raw garden peas. If you can only get frozen peas, then
drop them in hot (not boiling) water until defrosted, and then transfer
to ice water to stop the cooking, and then strain thoroughly.
If swamp cabbage 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’.
Ingredients:
1 cup coconut milk
1/2 cup makheua phuang (Thai eggplant)
1/2 cup tua phak yao (long beans), broken into 2" pieces
1/2 cup mushrooms, sliced
1/2 cup phak bung (swamp cabbage), shredded
1/2 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 chilies), finely sliced
1 tablespoon prikthai ong (green peppercorns)
1 teaspoon bai makrut (kaffir lime leaves) shredded, or
1/2 teaspoon lime zest
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 necessary.
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
Serves 4
Category: Asian Recipes
