Phak Tom Kati (Vegetables in a Coconut Sauce)
| Yield: | 4 Servings |
| Categories: |
| 1 | c | Coconut milk |
| 1/2 | c | Makheua phuang (Thai eggplant) |
| 1/2 | c | Tua phak yao (long beans), broken into 2" peices |
| 1/2 | c | Mushrooms, sliced |
| 1/2 | c | Phak bung (swamp cabbage), shredded |
| 1/2 | c | Phakat khao (Chinese cabbage) |
| 2 | tb | Hom daeng (shallots/purple onions), sliced finely |
| 1 | tb | Light soy sauce |
| 1 | tb | [palm] sugar |
| 1 | tb | Prik ki nu daeng (red birdseye chilis), finely sliced |
| 1 | tb | Prikthai ong (green peppercorns) |
| 1 | ts | Bai makrut (kaffir lime leaves) shredded, -or- |
| 1/2 | ts | Lime zest |
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