Coconut Vegetables with Fresh Chili Sauce
- Vegetable recipes
- Prenatal pick
- Gluten free
- Lactose free
A simple Thai technique of cooking vegetables in coconut milk gives them a rich, sweet taste that complements the hot dipping sauce. Use white, green or savoy cabbage; you can also cook cauliflower or broccoli in this manner. For a milder sauce, seed all of the hot peppers.
Ingredients
- 2 cans (each 400 mL) coconut milk
- 1/2 tsp (2 mL) salt
- Half head cabbage, chopped
- 1 bunch fresh spinach
- Sauce:
- 6 hot red peppers
- 8 anchovy fillets (or 2 tbsp/30 mL fish sauce)
- 1 small onion quartered
- 4 cloves garlic
- 1/4 cup (60 mL) lime juice
- 1 tbsp (15 mL) light brown sugar
Preparation
Sauce: Halve and seed 3 of the hot peppers; chop roughly.
Rinse anchovy fillets with warm water to remove oil.
In food processor, purée hot peppers, anchovies, onion and garlic. Pulse in lime juice and sugar; scrape into small serving bowl. (Make-ahead: Refrigerate for up to 2 days. Bring to room temperature before continuing.)
In saucepan over medium-high heat, bring coconut milk, 1 cup (250 mL) water and salt to boil. Add cabbage; boil until tender-crisp, 4 to 5 minutes. Using slotted spoon, transfer to serving platter.
Add spinach to pot; boil until wilted, about 2 minutes. Using slotted spoon, add to serving platter. Serve with sauce to spoon over vegetables.
Makes 6 servings.
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