Monday, February 05, 2007
Thai Green Curry & Peanut Noodles
I've had a couple requests for the green curry recipe. Sadly, I am using a jar of simmer sauce from Trader Joe's and just sauteeing onion, garlic, carrots, cabbage and broccoli with the chicken and simmering it all in the sauce.
Here is a real recipe from Posie Gets Cozy, you can use whatever meat and vegetables you like.
Susie's Green-Curry Shrimp
1 large clove garlic, crushed
1 large shallot, minced
1 yellow onion, diced
1 red pepper, diced (no ribbing please! — red parts only)
1 head broccoli florets
1 lb. shrimp, peeled and deveined
1 Japanese eggplant, sliced then cut into quarters
2 cans light coconut milk
1 T. green curry paste
1 c. frozen peas
1 small can bamboo shoots (julienned)
Saute shallot and onion in equal parts butter and oil (enough to coat bottom of your pan) until translucent. Add garlic and cook a few more minutes. Add about a teaspoon of salt and enough pepper so that you can see it freckling the onion-y stuff. Add broccoli florets and saute until almost tender. Add shrimp and eggplant and cook until shrimp turns pink. Add curry paste and stir until everything is coated, then add coconut milk and stir until combined. Don't boil, just simmer until shrimp are fully cooked (just a couple of minutes at most). Add peas and bamboo shoots and heat through. Serve over hot jasmine rice.
The Peanut Noodles are what I'm actually making for real. Boil cellophane noodles according to the directions and dress with the following dressing:
1/3 cup chunky peanut butter
1/4 cup unseasoned rice wine vinegar
3 tablespoons sesame oil
3 tablespoons soy sauce
1 tablespoon brown sugar
3 cloves garlic, minced
1 teaspoon fresh grated ginger
1/4 teaspoon red pepper flakes
edited: I also toss in some chopped scallions with the noodles
Here is a real recipe from Posie Gets Cozy, you can use whatever meat and vegetables you like.
Susie's Green-Curry Shrimp
1 large clove garlic, crushed
1 large shallot, minced
1 yellow onion, diced
1 red pepper, diced (no ribbing please! — red parts only)
1 head broccoli florets
1 lb. shrimp, peeled and deveined
1 Japanese eggplant, sliced then cut into quarters
2 cans light coconut milk
1 T. green curry paste
1 c. frozen peas
1 small can bamboo shoots (julienned)
Saute shallot and onion in equal parts butter and oil (enough to coat bottom of your pan) until translucent. Add garlic and cook a few more minutes. Add about a teaspoon of salt and enough pepper so that you can see it freckling the onion-y stuff. Add broccoli florets and saute until almost tender. Add shrimp and eggplant and cook until shrimp turns pink. Add curry paste and stir until everything is coated, then add coconut milk and stir until combined. Don't boil, just simmer until shrimp are fully cooked (just a couple of minutes at most). Add peas and bamboo shoots and heat through. Serve over hot jasmine rice.
The Peanut Noodles are what I'm actually making for real. Boil cellophane noodles according to the directions and dress with the following dressing:
1/3 cup chunky peanut butter
1/4 cup unseasoned rice wine vinegar
3 tablespoons sesame oil
3 tablespoons soy sauce
1 tablespoon brown sugar
3 cloves garlic, minced
1 teaspoon fresh grated ginger
1/4 teaspoon red pepper flakes
edited: I also toss in some chopped scallions with the noodles
Labels: Homemaking, Recipes, Tales from the Kitchen
