Thai Vegetables In Coconut Milk Phak Tom Kati Recipes

THAI COCONUT VEGETABLE CURRY RECIPE BY TASTY

Steps:

• Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
• Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
• Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
• Garnish the curry with cilantro and serve over brown rice.
• Nutrition Calories: 212 Total fat: 7 grams Sodium: 368 Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams
• Enjoy!

VEGETABLES IN COCONUT SAUCE (PHAK TOM KATI)

Steps:

• 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.
• Remove spice ball and discard peppercorns.
• Serve with either Thai jasmine rice or noodles.

THAI COCONUT & VEG BROTH

Steps:

• Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.
• Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.