Preparation:
In a heavy saucepan simmer coconut milk with onion, garlic, thyme, parsley,
cloves, cinnamon, gingerroot, and jalapenos, uncovered, stirring
occasionally, until thickened, about 20 minutes. Remove cloves and
gingerroot and keep sauce warm.
In a large heavy skillet melt butter over moderate heat until foam subsides
and cook vegetables, stirring, 3 minutes. Add water and simmer vegetables
5 to 7 minutes, or until crisp-tender. Stir in sauce and salt and pepper
to taste and simmer until vegetables are tender, 2 to 5 minutes. |
