Thai Green Curry Vegetables
ingredients
all
10 each dried red chilies
ground in a mortar and pestle
10 each fresh green Thai chilis
seeded and thinly sliced (or 2 serranos, or 4 jalapenos)
1 tsp salt
2 tsp ground white pepper
2 cups cilantro stems
loosely packed (reserve leaves for garnish)
4 each lemongrass stalks
just the bottom halves, minced
2 tbsp galangal
minced
2 inch fresh turmeric
peeled and chopped (or 1 tsp turmeric powder)
2 tsp kaffir lime zest
or 4 kaffir lime leaves
16 each garlic cloves
chopped
4 each large shallots
chopped
2 tsp shrimp paste
1 each large red bell pepper
seeded and cut into ¾ inch dice
1 each large onion
cut into ¾ inch dice
1 lb eggplant
cut into 1 inch dice
1 lb seasonal vegetable of choice
i.e. summer squash, snap peas, etc. - refer to menu
1/2 cup rice bran oil or canola
2 cans unsweetened coconut milk
1 cup vegetable stock
fish sauce
1-2 tablespoon
juice of 2 limes
1 tbsp palm sugar syrup
dissolve 1 disc in 3 T boiling water
6 each kaffir lime leaves
finely chopped
scallions
sliced thin on bias
cilantro leaves
For the Curry Paste
1
Place all the ingredients together in a food processor or blender, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
For the Curry
2
Sauté the onion and bell pepper in a small amount of rice bran oil until soft, about 8 minutes, and set aside. Sauté the eggplant over high heat in small batches until browned, about 8 minutes, and set aside. Cook the seasonal vegetables as appropriate (blanch snap peas, oven roast squash, etc.) and set aside.
3
Pro tip: Canned coconut milk settles when it isn’t agitated. The fattier part collects at the top and the thinner liquid goes to the bottom.
4
In a medium stainless sauce pot, heat about 1 ½ C of the thickest part of the coconut milk reserving the thinner liquid for later. Cook over high heat until thick and bubbly and the fat starts to separate and caramelizing.
5
Add the curry paste and reduce heat to medium. Cook until very fragrant, about 2 minutes.
6
Add the remaining coconut milk, vegetable stock, fish sauce (if using), lime juice, and palm sugar. Mix thoroughly. Increase heat and add all cooked vegetables.
7
Stir in the kaffir lime leaves and turn off the heat. Adjust seasoning to balance salty, sweet, spicy, and sour.
To Serve
8
Garnish with scallions and cilantro.
notes
For vegan version, omit shrimp paste and substitute fish sauce with mushroom soy sauce or wakame seaweed broth by simmering 1 cup of water with 1 tablespoon of loosely packed shredded dried wakame.