Wednesday, April 15, 2009
Green Coconut Curry to Feed an Army
Thai green curry... so good! I can take no credit (all Rodney) except for watching, contributing the occasional stir, and helping to eat a lot of it.
This curry has peppers, carrots, and potatoes but I'm having a hard time thinking of any veggies that wouldn't taste good cooked in coconut milk and curry paste. (Eggplant, zucchini, green/long beans, snap peas...) Bonus: it's even better the next day, and it makes so much that you'll definitely have leftovers.
One lemongrass stalk, cut into 1-inch pieces
2-3 shallots, sliced (or red onions if you can't find/don't have shallots)
1 can (14 oz.) coconut milk
2 yellow peppers
2 red peppers
A few carrots
1 inch piece of ginger root, grated or minced
1 pound extra firm tofu
Good green curry paste (My definition of good is the list of ingredients in the picture below.)
1. In the biggest pot you own saute the shallots and lemongrass in oil until the shallots are soft.
Next add the carrots and potatoes, which take the longest to cook.
2. Add a big spoonful of curry paste and saute the veggies in the curry for 2-3 minutes.
3. Add the coconut milk and stir in another spoonful of curry paste. Depending on how thick you want the curry to be, add up to a cup of water.
4. Taste the curry and add more paste and salt if it needs it. A lot of veggies go in so it should be fairly strong.
5. Let the curry cook for a few minutes to give the harder vegetables a head start.
6. Add the softer veggies and the tofu and cook until they're soft.