Green curry paste can be pretty fiery. If that's appealing to you, lay it on! If not, use just a little, or try red or yellow curry paste instead. These are somewhat milder--though in no way bland--and they're becoming more and more available in the Asian section of supermarkets. Serve the curry with steamed jasmine or regular white rice. Also great with added chicken or shrimp. Food & Wine Magazine. Wine: An off-dry gewürztraminer from the Pacific Northwest is a good choice to both accentuate the curry spice flavors and tame their heat.
- 1 1⁄2 tablespoons cooking oil
- 1 onion, sliced thin
- 1 1⁄2-3 teaspoons thai green curry paste
- 1 2⁄3 cups canned unsweetened coconut milk (one 15-ounce can)
- 1 cup canned low sodium chicken broth or 1 cup homemade chicken stock or 1 cup vegetarian stock
- 1 1⁄2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon salt (optional)
- 1⁄3 cup drained canned bamboo shoot, halved
- 1 lb boiling potato, peeled and cut into 1/2-inch cubes, I cube mine smaller then 1/2 inch
- 1 lb broccoli, thick stems removed, tops cut into small florets (1 quart)
- 1 tomato, chopped
- 1 finely chopped carrot (optional)
- 1 1⁄2 teaspoons lime juice
- 1⁄3 cup thin-sliced basil leaves (I use fresh Thai Basil)
- In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
- Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, and broccoli. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
- Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.
- Other vegetables that would taste good in place of the broccoli include carrots, eggplant, cauliflower, snow peas, cabbage, green beans, and canned baby corn. Try your favorite, or use a combination of vegetables.
Very good, though notably mild when made with 2 tsp Thai Kitchen curry paste. We used water chestnuts in place of the bamboo shoots. The potatoes cooked perfectly in the time listed, but next time I would wait a couple of minutes more to add the broccoli, as it ended up overcooked to the point of disintegration. Oh, and there's no way this recipe only makes 4 servings, unless you're serving NFL linemen or Sumo wrestlers. :-)
This was very yummy! I didn't follow the recipe to a "T" because I didn't have all the ingredients. Since coconut milk is expensive, my mom taught me to blend water with dried coconut in the vita mix. It doesn't taste quite the same, but works fine for us. I think I added more than the 1 2/3 cups. For veggies I just used broccoli, frozen thin green beans, carrots, and the fresh tomato. It was sooo good.
This was really good! I was careful of the green curry paste as I've only cooked with it once before and I will say I would add at least 2 teaspoons or more next time. (I have the Thai Kitchen brand green curry paste) I also substituted the salt for the fish sauce. I really liked the flavor of the lime that came through. I also added some leftover chicken and brown rice and this made a very filling dinner. As always Cheryl, I enjoyed your recipe. A tip from Chef Comedie...if you boil the bamboo shoots in water for a few minutes, drain and then add to the curry sauce, it eliminates the 'metallic' taste that the canned bamboo shoots can carry over.