Thai Green Curry

You’ll need to cook up some rice to serve this over. I made 2 cups for this size recipe; 1 1/2 cups brown basmati and 1/2 cup wild rice. I use a rice cooker, which I highly recommend, 2 cups water for every cup of brown rice.

I often make this dish when another recipe calls for a small amount of cilantro.  Since you buy them in bunches, there’s often a lot leftover.

This fed 3 of us and created enough leftovers for 2 lunches.

Thai Currys are fairly easy, flexible, and delicious. This time I made the curry paste a day ahead of time, because my cilantro was starting to wilt, but I usually make it just before I start frying things up. Lemongrass is a bit hard to cut, but it is amazing in this dish. You will want to cut it up fairly finely even though it is going in the food processor because it takes a lot to break it down. I cut about half of it up. Keep the top half to the side. Add all the ingredients to the food processor and send them for a whirl. I like it a bit chunky, but it is also really good smooth.

Green Curry Paste

  • 3 cloves garlic
  • 1 or 2 sticks of lemon grass; sliced thin
  • 1 thumb of ginger
  • 2 tbsp soy sauce
  • 1 bunch cilantro
  • Juice of 1 -2 limes
  • 1 tbsp cumin or garam masala
  • Add chillies to taste (optional)

Green Curry

base

  • Green curry paste
  • 1 onion
  • 4-8 mushrooms
  • 1 can of coconut milk
  • 1 red pepper

for this dish

  • Handful of snow peas
  • 1 head of cauliflower, lightly steamed. I do it in the rice cooker for about 15 minutes
  • 4 carrots, steamed with the cauliflower

This is best cooked in a wok, but a deep frying-pan also works great. Over fairly high heat you want to add some oil to the pan. I use canola oil because the smoke point is higher than in other oils making it less likely to burn. Add the onions and mushroom and cook for a couple minutes until they are tender. Add the red peppers and cook for another couple minutes. Add green curry paste and let it liquify a bit. After that you can add the coconut milk and stir it all together. This is the base of the green curry.

This time I added cauliflower, carrots and snow peas, but this dish is quite good with many other vegetables. Broccoli, spinach, chard and tofu are things that I regularly add, but you can add anything that you have in the fridge that you think might be good. It’s a bit of a one pot recipe so all the flavours come together as you simmer it. Add the tops of the lemon grass for the extra flavour and all the veg let it all simmer at medium heat for 10-15 minutes. When it is done remove the lemon grass tops. Serve over rice.

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