Green Curry with Local Veggies
I love green curry. It's so creamy and delicious that though it may start out as a healthy dish I tend to overeat it anyway. I found myself eating my portion and my husband's as well. But that just means it's tasty and worth giving a try. I added an abundance of fresh local veggies to this even if they made the dish a little less traditional, including these gorgeous baby heirlooms in various colors, along with local corn. The recipe calls for Thai eggplant but I didn't have that so I added extra Thai basil, which I had a bunch of instead.
I added beans for protein instead of beef. This is a great weekend meal. And while I do have a problem with eating in front of the television normally, I must admit we munched on this meal while watching Little Miss Sunshine and sipping on some local brews.
INGREDIENTS
| 3 tbsp | green curry paste |
| 2 tbsp | vegetable oil |
| 2 1/2 cups | coconut milk |
| 2 | dried red chilies, chopped |
| 2 | kaffir lime leaves, torn |
| 1 1/2 tbsp | fish sauce |
| 1 1/2 tsp | raw sugar |
| 1/2 cup | local sweet corn |
| 1/2 cup | beans of your choice, drained and rinsed |
| 1/2 cup | baby heirlooms |
| 1/4 cup | Thai basil, torn |
| Garnish with additional chilies and basil | |
PREPARATION:
Method
- Cook the green curry over medium heat in oil for a minute and then reduce heat and slowly add in coconut milk. Cook until a green film of oil forms and then add kaffir lime leaves and red chilies. Cook for 2 more minutes.
- Add in fish sauce and sugar. When the mixture returns to boil add in corn and beans and cook for two minutes. Add in tomatoes and sprinkle with basil leaves. Turn off the heat.
- Serve immediately and garnish with more chillies and basil.
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