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.
I tried this tonight. Believe it or not I don't think I've ever made Thai curry. This really couldn't be easier, and it came out pretty good. We used red and yellow bell peppers, onions, peanuts (good suggestion), and hamburger. Next time I think I'll make sure the cilantro and basil are either both fresh or both dried; I used dried basil but fresh cilantro, and the cilantro kind of overpowered the basil. I guess fresh is always best anyway. The kaffir lime leaves were great, though!
ReplyDeleteBTW I think this is excellent with the green curry paste (I followed your lead and used Thai Kitchen). Usually I find green curries a little overpowering, but you're right that this makes a really mild, very appetizing taste.
ReplyDeleteWe actually did try this with broccoli and that worked really well, too. We also used potatoes and they worked fine, but were more filler than flavor in this dish.
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