Friday, July 30, 2010

Vegetable Coconut Green Curry


I use the generic term "vegetable" here, because this is what I usually make when I have extra veg sitting around that needs to be eaten. Or, like today, when there isn't a lot except random produce in the fridge. I like it with mushrooms, eggplant, zucchini, broccoli, sweet potatoe, etc...you get the idea. This is adapted from a recipe by Mollie Katzen's The Vegetable Dishes I Can't Live Without. I highly recommend this cookbook as well! Serves 2 to 3.


2 teaspoons Green Curry Paste
1 can Coconut Milk
1 1/2 C Vegetable Broth
Ginger, chopped
Fish Sauce, to taste (I like 2 tbs.)
2 Yellow Squash, chopped (from the garden!)
2 Carrots, chopped (also from garden)
Beet greens, chopped (yep, also garden)
3 Stems Broccoli, peeled and chopped (leftover from another recipe)
Zest of 1 Lime
Basil
Cashews, toasted and chopped coarsely
Fresh squeezed Lime juice
Basmati Rice - about 1.5 cups cooked


1. Using large saucepan or a wok, add Green Curry paste to pan, mix with a small amount of Coconut Milk until well blended. Add Ginger and Lime zest, remaining Coconut Milk and Vegetable Broth. Heat to just barely boiling, cover and reduce heat to simmer for 5 minutes.
2. Add Vegetables. Bring back to a simmer and let cook, partially covered for about 25 minutes, or until veg are nice and tender but not mushy.
3. Serve over Basmati rice, garnish with Toasted Cashews, Basil and Lime Juice.

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