Fiery Vegetables in Coconut Milk
Tom kati pak
Overview
A vibrant Thai curry celebrating fresh vegetables in a spiced coconut broth. Eight chillies may seem intense, but the creamy coconut milk tempers the heat into a balanced, complex warmth. The vegetables remain crisp-tender, and the holy basil adds an authentic finishing touch. Fragrant, colorful, and deeply satisfying.
Ingredients
- 75 grams aubergines
- 75 grams baby corn
- 75 grams mange tout
- 75 grams asparagus
- 75 grams squash
- 75 grams green beans
- 8 fresh red chillies (de-seeded)
- 2 lemon grass stalks (tender portions chopped)
- 4 kaffir lime leaves (torn)
- 30 ml vegetable oil
- 250 ml coconut milk
- 2 tablespoons Thai fish sauce
- salt
- 15 holy basil leaves (or mixture of basil and mint)
Method
- Trim the vegetables, then, using a sharp knife, cut them into pieces (They should be all more or less the same size, shape and thickness). Set aside
- Chop the fresh red chillies roughly and put them in a mortar.
- Add the lemon grass and kaffir lime leaves and grind to a paste.
- Heat the oil in a wok and add the chilli mixture and fry over a medium heat for 2 - 3 minutes, stirring continuously.
- Stir in the coconut milk and bring to the boil.
- Add the vegetables and cook for about 5 minutes, or until they are crisp but tender.
- Season with fish sauce, and salt if needed.
- Spoon on to heated plates, garnish with holy basil leaves, and serve.
Notes
- Chilli heat: Eight fresh chillies create authentic heat; the coconut milk acts as a cooling agent. Adjust for your tolerance.
- Vegetable uniformity: Cut vegetables to similar sizes and thicknesses so they cook evenly in the brief cooking time.
- Holy basil: This is essential for authentic Thai flavor, regular basil or mint is a distant second choice.
- Fish sauce: Use quality fish sauce; it adds umami depth without fishiness if cooked with the vegetables.
Serving
Serve with: Jasmine rice or rice noodles Garnish with: Fresh holy basil leaves, thin red chilli slices, and lime wedge Accompaniment: Extra lime juice for squeezing at the table
Storage
- Keeps 2-3 days refrigerated in an airtight container
- Freezes well up to 3 months (freeze in portions for convenience)
- Best reheated gently on stovetop with a splash of coconut milk to restore sauce consistency
- Vegetables will soften slightly on reheating but remain palatable
Eight chillies may seem a bit excessive, but remember that the coconut milk will pacify your palate somewhat.
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