Phak Tom Kati (Thai Vegetables in Coconut Milk)

1 cup coconut milk
1/2 cup garden peas
1/2 cup long string beans, cut into 2 inch pieces
1/2 cup mushrooms, diced (optional)
1 cup cabbage, shredded
2 tablespoons shallots, sliced finely
1 tablespoon soy sauce
1 tablespoon palm sugar
1 tablespoon red chilis, finely sliced
1 tablespoon green peppercorns

(on stem or in a removeable spice pack)
4-5 kaffir lime leaves, shredded


Bring coconut milk to gentle simmer.
Add sugar and soy sauce. Stir in lime leaves.
Add shallots and pepper and simmer gently 1-2 minutes until aromatic.
Adjust sugar/salt balance as necessary.
Add vegetables and return to boil.
Simmer gently until just cooked.

Serve over rice or noodles.