Serves 4–6

Don't be afraid to experiment. In this recipe you can add just about any veggies you want. Try substituting sweet potatoes for the boiling potatoes and Brussels sprouts for the broccoli.

Vegetables Poached in Coconut Milk

1 cup coconut milk

1 shallot, finely chopped

1 tablespoon soy sauce

1 tablespoon brown sugar

1 tablespoon Thai chilies, seeded and finely sliced

1 tablespoon green peppercorns, tied together in a small pouch made from a Handi Wipe

½ teaspoon sliced kaffir lime leaves

½ cup long beans or green beans, broken into 2-inch pieces

½ cup sliced mushrooms

1 cup shredded cabbage

½ cup peas

Rice, cooked according to package directions

  1. In a saucepan bring the coconut milk to a gentle simmer medium heat. Stir in the shallots, soy sauce, brown sugar, green peppercorn pouch, and lime leaves. Simmer for 1 until aromatic.
  2. Add the green beans, mushrooms, and cabbage, and return simmer. Cook for 5 to 10 minutes or until tender.
  3. Add the peas and cook 1 more minute. Remove the pouch before serving over rice.

illustration Kaffir Limes

The kaffir lime tree produces fruit and leaves that make great additions to dishes. It imparts a wonderful tropical fruit flavor to any dish.