April 3, 2013

Roasted Vegetable Thai Green Curry

I could drink Thai Green Curry for breakfast, lunch and dinner. And dessert.
This recipe was kind of an "empty out the refrigerator and pantry" kind of experiment, so feel free to adapt it to your liking.
I am sure people who really know how to cook Thai food would balk at this attempt, but on an unseasonably cold night, it hit the spot and warmed our bellies.
With Simple Roasted Vegetables

With Crunchy Noodles and Crab Meat

Assorted Vegetables, chopped, tossed in 1/2 olive oil + 1/2 peanut oil, salt and pepper and roasted (I used brussel sprouts, mushrooms, red pepper, broccoli and sugar snap peas) until golden brown

1 jar of Thai Green Curry Blend (store bought)
2 tbsp. fresh ginger, grated
2 green onions, sliced thin (reserve 1/4 to serve on top)
1 can of coconut milk
1 tsp. fish sauce
1 tbsp. fresh lime juice, plus lime slices for serving
1/2 cup chopped fresh cilantro for serving

Optional: Shrimp, crab, scallops or other seafood/fish, chicken or tofu. 
Crunchy noodles or peanuts to top
Rice noodles or Rice to accompany

1. Prepare all vegetables: Cut, toss with oils, salt and pepper and place on a large pan, lined with parchment in a 350 degree oven to roast. Roast approximately 20 minutes until the vegetables are golden brown and can pierce easily with a fork.
*Another option: Stir-fry vegetables in oils
2. Meanwhile, to prepare the curry: Saute green onion and garlic until fragrant. Add ginger. Add Thai Green curry paste and stir until aromatic. Add coconut milk slowly and stir to incorporate. Add lime juice and fish sauce. Simmer.
3. Optional: prepare rice or rice noodles
4. Taste green curry mixture and adjust taste if necessary. 
5. Plate vegetables (and rice/rice noodles) and smother with curry sauce. Sprinkle with chopped cilantro and serve with lime wedges.

Top with chopped peanuts or crunchy noodles. 
Seer or grill seafood and add to curry. Or add directly to the curry to cook if you plan to simmer it for awhile.

Drink...I mean Eat up!

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