Thursday, February 16, 2012

Green Curry




This dish is a great alternative to your winter eating rut.  If you’re looking for some fresh flavors instead of the same old winter casserole you should try this.  It is full of flavor and easily pulled together at the last minute. 
One of the best things about this dish is it is a great way to use up those spare veggies lingering in the corners of your produce drawer.  We all have them- the veggie that looked too good to pass up at the farmers market or the veggie you were going to use to make this amazing dinner that didn’t happen because your daughter’s ballet class ran long…
I’m a list maker and a planner so I like to come up with my meals for the week (or at least a couple of days at a time) and base my shopping list off of that.  But despite my best planning I still end of with some random veggies in my fridge.  So what’s a girl to do with some veggies that are in desperate need of attention? Make curry!  As long as you keep the staples on hand for this dish you can throw it together in a flash.
You can find the original recipe here at The Whole Life Nutrition Kitchen.  This is one of my favorite blogs for recipes with whole foods.  I’ve tweaked the curry to suit our tastes: less spicy and less sweet.  If I add too much spice the kids won’t eat it- and that’s just a waste.



Green Curry

Sauce

1 ½ c fresh cilantro (leaves and stems, no need to chop)
2 shallots, chopped (or onion if no shallots are on hand)
5-6 cloves garlic
1 inch chunk fresh ginger, peeled
1 tsp lime zest (lemon is ok here too)
1 tsp sea salt or herbamare
¼ c water
1 can whole coconut milk (thai kitchen works best)
¼ jalapeno, seeded (or more if you like it hot)

Place all ingredients into a blender and blend on high.  Simmer for about 10 minutes.

Rice noodles
Cook according to package directions.

Curry Veggies

You will want about 4-5 cups of veggies.  Below is what I used for this particular batch but feel free to use whatever you’ve got laying around.  It will be equally delicious!

½ c onion, chopped
1 c broccoli
1 c carrots
1 c sugar snap peas
½ c red & yellow peppers
1 c mushrooms

Chop up all of your veggies and heat a large skillet to med-high.  Add your oil and sauté the onions for a few minutes until slightly soft.  Add the broccoli, carrots and peppers and sauté a couple more minutes until slightly tender.  Add the mushrooms last so they don’t get soggy and sauté only about 1 minute more.  Pour your curry sauce over your veggies and stir to combine.  You can cook longer if you prefer your veggies a little more “done” but I like to maintain some crispness.


I like to serve my curry on a nice bed of spinach.  You can even omit the rice noodles and go with only the spinach!  I’ve used cauliflower,  potato, celery, snow peas, and zucchini in this dish and all were great. 


One thing I would not recommend is putting your curry in your rice milk…


Aidric seemed to like the flavor.



But not the leftovers.  Thanks Aidric.


2 comments:

  1. This looks great! I love coconut milk curries. We have those green square plates, too! :)

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    Replies
    1. Thanks Joanna, we love our curries too! The green plates are from our wedding registry but they seem to be dwindling in numbers these days :)

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