This is how we use up left over vegetables Thai style. It is a coconut sauce, that is sweetened and made a little spicy and used to boil green vegetables. In Thailand we use Thai vegetables, including small Thai green aubergines and a Thai green winter melon, which can be difficult to obtain. Don't be put off, the important flavour is the coconut sauce, the vegetables add bulk, texture and freshness but you can substitute other fresh green vegetables that are easier to find. I've suggested possible substitutions in brackets in the ingredients below. If you substitute softer vegetables (e.g. peas instead of Thai green aubergines) then add them later in the cooking so that you don't overcook them.

Ingredients
200ml Coconut Milk
2 Kaffir Citrus Leaves
1/2 teaspoon pepper
3 Big Red Thai Chillies (Approx 10gms)
30 gms Chopped Onion
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce

For the Vegetables
70 gms Long Green Bean Cut to Short Lengths (Mangetout)
120 gms Cabbage Shredded
70 gms Mushrooms Sliced
70 gms Small Green Aubergine (Green Peas)
70 gms Thai Winter Melon Cubed (Courgette)

Preparation
1. Into a saucepan, put the coconut milk, sugar, soy sauce, and chopped onion.
2. Bring the sauce to the boil, and stir until the sugar has dissolved.
3. Taste the sauce, you can adjust the saltiness and sweetness to your preference by adding extra soy or sugar.
4. Add the kaffir leaves and chopped red chillies.
5. Add all the vegetables except the soft mushrooms.
6. Boil covered for 1-2 minutes, it is important not to overcook the vegetables.
7. Add the mushrooms and just warm through for 30 seconds.

Serve With
Serve as a side dish with Thai rice.