Lone Dao Jiow (Coconut Sauce With Fresh Vegetables)

Recipe Ingredients

1/2 cup	118ml	Coconut milk
1/8 cup	29ml	Brown bean sauce - (dao jiow)
1/4 lb	113g / 4oz	Mixed vegetables
1 tablespoon	15ml	Palm sugar
1 tablespoon	15ml	Tamarind liquid
1 1/2 tablespoons	22ml	Cucumbers (small)
1 1/2		Green cabbage
3		Green beans
1 1/2 lbs	681g / 24oz	Shallots

Recipe Instructions

Notes:

For the mixed vegetables I use things like water chestnuts, green beans, cauliflower etc etc. The original recipe had pork and shrimp but I changed it, and it works fine :-) Preparation:

Slice the shallots lengthwise Use brown sugar if palm sugar isn't available. Peel and slice the cucumbers diagonally into thick ovals trim the green beans cut the cabbage into two inch wedges

1. In a small, heavy bottomed saucepan, bring the coconut milk to a gentle simmer over a low heat. Cook, stirring gently, until the coconut milk is fragrant and it's oil glistens on the surface (about 6-8 mins)

2. While it simmers, combine the bean sauce and half of the shallots in a mortar. Using a pestle, mash the mixture to a chunky paste.

3. When the coconut milk is ready add the shallot paste and stir well. Add all the vegetables except the cucumbers, cabbage, green beans and the remaining shallots. Cook for five minutes

4. Add the sugar and simmer until the shallots wilt and the sugar melts, 1 to 2 minutes. Add the tamarind and taste the sauce, which should be a balance of salty, sour and sweet.

5. Transfer the sauce to a small bowl and place it on a plate, garnished with the cucumbers, cabbage wedges and green beans. Serve warm or at room temperature.

Source:
"Thai Cooking From the Siam Cuisine Restaurant"

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