Quick Coconut-Braised Vegetables

Makes: 4 servings

Time: 30 minutes

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This delicious braise can be varied in a number of ways, all delicious. If you like Thai curries, this is for you.

• 3 tablespoons good-quality vegetable oil
• 1 large white onion, sliced
• 2 tablespoons chopped garlic
• 2 dried chiles; 1 fresh chile, minced; or 1 teaspoon Chile Paste (page 664) or Red or Green Curry Paste (page 666), or to taste
• 3 lime leaves (preferably fresh; dried are okay), chopped, or the grated zest of 1 lime
• 1½ pounds eggplant, zucchini, or summer squash, or a combination, peeled as necessary and cut into chunks
• 1½ cups coconut milk (to make your own, see page 304, or use 1 14-ounce can and a little water)
• 3 tablespoons soy sauce or Fishless Fish Sauce (page 656)
• Salt and black pepper
• Lime wedges

1. Put the oil in a large skillet over medium-high heat. When it’s hot, add the onion and cook, stirring occasionally, until it softens a bit, 3 to 5 minutes. Stir in the garlic, chiles, and lime leaves, then add the vegetable(s). Cook, stirring occasionally and adjusting the heat as necessary so the vegetable cooks quickly without burning, until it softens, 10 to 20 minutes (zucchini will cook faster than eggplant).
2. Add the coconut milk and simmer until thickened, about 5 minutes. Add the soy sauce, then taste and add salt and pepper if necessary. Serve hot, with lime wedges.