We tried a new curry recipe and the sauce turned out really nice--light and mild. It was supposed to use Panang curry paste, but I didn't want to make a special trip to the Asian grocery so I went with green curry paste and just a touch of red (maybe 1/2 tsp at most) to spice it up.
Green curry paste (I used most of a 4-oz can of Thai Kitchen green)
1 13-oz can light coconut milk
1 1/2 tsp grated lime zest or 3 kaffir lime leaves (I cheated and left this out but it'd probably be nice to have)
1 1/2 tsp soy sauce
several shredded basil leaves or a generous sprinkling of dried basil
1/4 cup chopped cilantro
2 tsp lime juice
Heat a large pan on medium and mix together the curry paste, coconut milk, lime zest, and soy sauce. Simmer for 5 minutes or so and add whatever veggies or pre-cooked meats you want. Add the basil, cilantro, and lime juice at the end and serve over rice. Yum.
Our recipe called for red peppers, cucumbers, and tofu, but those felt a little bland to us, so next time I think we'll go for something stronger like broccoli and peanuts.
