August 23, 2012
Spicy Green Coconut Curry
After almost two weeks of tomato sandwiches and black espresso, I was having a serious hankering for something hot and spicy! Fortunately, the Migros in the mountains carried coconut milk and jars of green curry paste. Sweet glory be! I'll admit that I am a bit lazy about my Thai curries and almost never take the time to crush lemongrass stems or saute lime leaves like my friend SMO (curry expert!). Regardless, this simple curry of carrots, cauliflower, hot chilies, and red pepper was just the ticket after a long day of hiking in the Alps.
1 yellow onion (chopped)
1 inch ginger (minced finely or grated)
1 clove garlic (minced finely)
3 Tbs. green curry paste
2 cans coconut milk
3 carrots (chopped into matchsticks)
1 head cauliflower (broken into florets)
2 hot chiles (chopped finely)
1 red pepper (chopped into long thin strips)
thai basil (optional)
In a large saucepan, heat a few tablespoons of oil. Saute the onion over medium heat for a few minutes. Add the ginger and garlic. Add the curry paste and fry for a few seconds, stirring constantly. Add the coconut milk, carrots, cauliflower, chilies, and red pepper and cover. Lower the heat and let simmer for 15-20 minutes or until vegetables have softened. Add sugar or soy sauce to taste and finish with the juice of one lime. Garnish with Thai basil or cilantro and serve atop a pile of Jasmine rice!
Headed to SriPraPhai in Woodside, Queens for some New-York-style Thai tonight!