I Won a Curry Cook Off With This Beauty
SERVES A CROWD: 10-12; Easily halved
Curries by any other name are a classic stew of sweet-sour-salty-spicy-funky. Curries can be vegan, or land or sea protein rich. It’s the sauce that ties all into harmonious bliss
I love the Thai Green Curry style, which is not overly spicy, but has a whole rift of flavors.
This vegetarian version is very flexible; change out veggies as you choose. I also like green beans, corn, zucchini. This curry lifts all boats here!
INGREDIENTS: Purchase kaffir lime leaves and Thai green curry paste at Asian stores
- poblano chilies* – 2 broiled, peeled, and seeded, into 1/2” squares
- winter squash – 4 cups, [kabocha, butternut], 1/2 inch cubes, steamed or baked to al denté
- chickpeas – cooked, 4 cups
- oil, neutral – 2 TBS
- shallots – 1 cup, thin crescents slices [pole to pole], or onion or scallions
- red bell pepper – 1 large, 3/4 inch squares
- eggplant – Japanese, 2, [3-4 cups], halved lengthwise, cut into 3/4 inch half rounds
- kale – 1 bunch, thin ribbons, steamed for 3 minutes to al denté
- coconut milk – 2 cans, full-fat
- coconut cream – 1 can [or 3 cans coconut milk]
- kaffir [makrut] lime leaves – 8
- Thai green curry paste – 4-6 TBS
- salt – 2 tsp, [or 1 tsp and 1 TBS fish sauce]
*Chilies are best with their skins removed. Use a broiler and char all sides then immediately place in a bowl and cover with plastic wrap for about 15-20 minutes. If you use a paper towel you can scruff off the charred skins and then scrape out the seeds and chop
GARNISH: Ideas
- fresh basil leaves, coarsely chopped
- lime wedges
- crispy fried onions
- toasted sesame seeds
INSTRUCTIONS: Plan on cooking the beans, chilies, squash, and kale individually before adding to the curry
- In a large skillet sauté the shallots in oil until softened, then add the chilies, bell pepper, and eggplant; continue sautéing until all is softened—10-12 minutes
- Transfer all to a large pot and add in all the remaining ingredients and bring to a simmer; cook 15-20 minutes until veggies are tender
- Taste and adjust for curry intensity and salt; remove the lime leaves
- Serve over rice
Left: My Own Seminole Pumpkin, and Rattlesnake Green Beans. Right: Notice the Unique Double Leaf Makrut Leaf (Upper Right) That is the Secret Sauce to a Thai Green Curry
Recipe by B. Hettig
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