Ingredients

1 cup coconut milk
1/2 cup garden peas
1/2 cup long beans (green beans),broken into 2″ pieces
1/2 cup mushrooms,sliced
1 cup cabbage,shredded
2 tablespoons shallots,sliced finely
1 tablespoon light soy sauce
1 tablespoon palm sugar
1 tablespoon Thai chili peppers,finely sliced
1 tablespoon green peppercorns
1 kaffir lime leaves,shredded

Method

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.

Serve with either Thai jasmine rice or noodles.