A sexy hot curry to warm up any cold night…
Veggie Green Curry
1 butternut squash, peeled and cut into hearty 1 inch chunks
1 green pepper cut into 1 inch pieces
1 red pepper cut into 1 inch pieces
1 medium red onion cut into 1/2 inch wedges
1 lg tomato cut into large chunks
1 medium eggplant cut into 2 inch chunks
1/4 pd green beans cut into 2 inch lengths
1 small head broccoli cut into florets
1 14 0z can coconut milk
1 veggie stock cube = 1 tbp dissolved in 1 1/2 cups water + 1 tbsp thai green curry paste
1 inch knob ginger grated
juice of 1 lime
3 kaffir lime leaves (optional)
1 tbsp fish sauce
1 tbsp sugar
4 tbsp olive oil.
Heat oven 375F on a baking sheet toss the eggplant in 2 tbsp olive oil and roast until golden brown about 35 mins, toss eggplant half way through cooking time.
In a large pot on medium heat add remaining 2 tbsp olive oil and saute onions until golden brown about 6-8 mins, add butternut squash, give a big stir and cook another 8 mins.
In a smaller separate pot, skim the cream off the top of the coconut milk add to pot along with the green curry paste, whisk until all the lumps are gone, add remaining coconut milk, stock, sugar, lime leaves (if using) grated ginger, fish sauce and simmer gently 5 minutes for the flavors to combine.
Add the sauce to the larger pot and then throw in all the remaining vegetables, give it a HUGE stir up and simmer uncovered for about 40- 45 mins, until the sauce has thickened slightly and all the vegetables are soft.
With this I make my fail safe rice recipe…..
1 cup white rice (I prefer Jasmine)
3 cardamon pods
In a medium pot that has a lid (important!), add rice and cardamon and cover with water by about an inch. Bring to a boil, wrap a tea towel around your pot lid and cover, turn down to medium. Set timer for 10 mins, and I guarantee you perfectly cooked rice every single time!