THAI COCONUT RATATOUILLE
Similar to the usual blend of vegetables of Provence, that's where the similarity ends. Banana, ginger, lemongrass and cilantro take it far East. This is a recipe I found in the "All Around the World Cookbook."
Provided by Mulligan
Categories Thai
Time 40m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle the eggplants with 1 tsp of the salt and let stand for 15 minutes. Rinse and pat dry.
- Heat the chicken broth in a large pot over medium heat. Add the eggplants and cook for 5 minutes. Add the green beans, cabbage, onion, ginger, garlic, lemongrass, cilantro, and remaining 1 tsp salt. Cook covered over medium heat for 10 minutes.
- Stir in the banana, tomatoes and coconut milk. Simmer uncovered 10 minutes longer. Remove from heat and stir in the cilantro leaves.
- Divide the rice between 8 shallow soup bowls. Ladle the vegetables atop the rice. Serve immediately.
Nutrition Facts : Calories 332.8, Fat 7.5, SaturatedFat 6.1, Sodium 752.8, Carbohydrate 60.8, Fiber 5.5, Sugar 10.5, Protein 7.3
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