How does my summer slip away so fast? I feel like all my weekends have all been pre-booked with very little downtime this summer. Between 5 weddings (3 out-of-town), cycling to Niagara Falls, travelling for a conference and a music festival (more about that one later!), Rob and I have barely spent much time relaxing over the weekends. Always on the go. Plus, my new rotation this month has a 1-hour cycling commute each way. I come home a tired puppy.
As such, I haven’t really been doing my “cook for the week” thing on the weekends. Instead, I am cooking up quick weekday meals. Almost like a normal person. However, I still eat leftovers for dinner as soon as I come home from work. The new meal is for tomorrow’s leftover dinner!
I am still on my Thai-kick and decided to combine two of my recipes into one stellar quickie dinner. Instead of a complex coconut-based salad dressing from my Thai Noodle Salad with Mango and Lima Beans, use the coconut milk as a base for simmering vegetables with Thai flavours. You could go all decadent and use full-fat coconut milk from a can, but I used the stuff from a carton again after it worked well with the coconut-braised collards. This is a very flexible recipe, so work with what you have to make this a quick dinner.
Go all out with Thai ingredients like shallots, Kaffir lime leaves and lemongrass, or use onion, lime zest and skip the lemongrass instead. I used sweet basil but Thai basil would be more authentic, although with that terrible licorice flavour.😛 Use whatever vegetables you have, and feel free to add tofu or tempeh, too. I used broccoli and carrots with great results and served it overtop some cooked quinoa to sop up the delicious sauce. Using the beverage coconut milk makes this a lighter sauce that is still packed with flavour from the aromatics. It balances the sour, sweet and hot nicely while served on top of crisp vegetables. Authentic or not, it definitely tastes great. Enjoy!
This is my submission to this month’s Herbs on Saturdays.
Thai Coconut Vegetables (Yum Tavoy)
Adapted from Taste of the East
2 cups coconut milk beverage (from the tetrapack, not a can, although canned will work too)
1/2 cup shallots (or onion)
2 tbsp sliced galangal (or peeled, sliced ginger)
2 stalks of lemongrass, bruised (optional)
3 Kaffir lime leaves (or 1 tsp lime zest)
1/2 tsp Aleppo chili flakes
1 tbsp Bragg’s liquid aminos, soy sauce or fish sauce
1/2 tsp salt
4 cups broccoli, florets chopped, stems peeled and thinly sliced (1 large head)
2 cups carrots, thinly sliced
2 tbsp basil, thinly sliced (or Thai basil)
1. Place the coconut milk in a large pot and bring to a simmer over medium-low. Begin to chop your ingredients. Start with the shallot, galangal, lemongrass, lime leaves or zest, chile flakes, soy sauce, and salt. Add them to the coconut milk as soon as they are ready.
2. Next, chop and slice your broccoli and carrots. Once it is all chopped, add it to the simmering coconut milk. Cook, stirring somewhat frequently, until they are tender crisp, around 8-10 minutes. Once ready, remove the lemon grass and lime leaves. Stir in the fresh basil. Season to taste. Serve as a side to a more complex Thai meal, or if you are just me, serve with quinoa or rice.