| Serves: 4
Cooking time (approx.): minutes
1 cup(s) sliced cabbage (pak khad kow)
1 cup(s) sliced carrots
1 cup(s) sliced cauliflower
2 cups(s) coconut milk
4 tablespoon(s) straw mushrooms (hed fang) quartered
4 tablespoons galangal (kha) root sliced
2 teaspoon(s) lemon grass (takhrai) chopped
4 fresh red chillies (prik khi nu daeng) chopped
2 kaffir lime leaves (bai ma krut) chopped
2 tablespoon(s) fish sauce (nam pla)
4 tablespoons lemon (manao) juice
1 teaspoon(s) chilli oil
1 tablespoon(s) coriander leaves (pak chi)
salt to taste
- Pour the coconut milk in a hot pan and add all other ingredients except chilli oil and coriander leaves.
- Bring to a boil and cook on medium level for about 8 minutes or till the vegetables are tender.
Serve hot topped with chilli oil and coriander leaves. |
