Guess what? I have some very exciting news! I’m going to be featured tomorrow, May 17th on NoshOnIt! So cool! Head on over to http://www.noshon.it and check out the site. They have daily recipes from featured chefs, like moi, and a theme for each day, such as Sweet Tooth Friday and World Cuisine Wednesday. If you like, you can even sign up for a daily recipe via email. Tomorrow I’ll post the link for my feature as well.
Now on to curry. Oh curry. How do I love thee? Let me count the ways. You’re absurdly scrumptious, creamy, luscious, healthy, quick and easy to prepare and ultimately so utterly divine. This is a most delicious curry, and I love that it only takes as long as the rice needs to cook.
For this curry I used a store bought green curry paste. You know the ones, those tiny little jars found in the “ethnic” section that are like $6. I can’t believe it’s called the ethnic section. Is that even proper? I don’t know. Anyways, one fine and glorious day though, I will make my very own homemade curry paste and relish in it’s infinite awesomeness. But until then…I will continue to buy my store bought paste. In the ethnic section. I think it should be called the worldly section. I like that better. I shall start the revolution.
I used pink rice in this recipe but red rice, basmati or jasmine would also work beautifully. Also, I really enjoy the earthiness of bamboo shoots but if they aren’t your thing or you’ve never had them, maybe start with only one 5 oz can.
Green Curry with Summer Squash and Fresh Peas
Inspired by A House In The Hills
- 1 1/2 cup pink rice (or any you desire)
- 1 tablespoon coconut oil
- 1 1/2 Tbsp. Thai green curry paste
- 1 garlic clove, minced fine
- 1/4 tsp. red pepper flakes (optional)
- 2 small onions or 1 large onion, chopped
- 2 large pinches of salt
- 2 zucchini or about 2 cups, chopped
- 3 yellow summer squash or about 2 cups, chopped
- 2 cans (10 oz total) of bamboo shoots, drained
- juice from 1/2 lime
- 1/2 Tbsp. brown sugar
- 1 can full-fat coconut milk
- 1/2 heaping cup of fresh or frozen peas, shelled
- 1/4 cup chopped basil
Begin by cooking the rice according to the package. I soaked mine first for about 24 hours but that’s optional. I used 3 3/4 cups of water in my rice cooker. Tip: spray the rice cooker bowl with a non-stick cooking spray to keep the rice from sticking. It makes cleanup so much easier, which obviously I love!
In a large wok or frying pan add the coconut oil and heat for a minute over low heat. When the oil is hot, add the curry paste, garlic, red pepper flakes and stir for one minute or so, then add the onions. Saute until they are almost translucent and soft, about 5 minutes. Add two large pinches of salt and stir.
Now add the squash, zucchini, bamboo shoots, coconut milk, lime juice and brown sugar. Cook over medium-low heat for about 10-15 minutes or until the vegetables begin to soften, then add the peas and cook another 5 minutes. Stir occasionally.
When the vegetables become tender, serve the curry over rice, and sprinkle with 1 Tbsp of chopped basil.
Curry has to be one of my most favored dishes, especially if it’s full of wonderful vegetables. If you have a fantabulous recipe for red or green curry paste , feel free to share! P.S. I love the steam captured in the photo above. Yummy curry.
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