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- 1 small tin of thai green curry paste
- coconut cream or milk, I have used both
- fish sauce (naam pla)
- one tin of chickpeas, also known as garbanzos, about 440g tin.
- however much pumpkin you feel like. This works with sweet potato too.
- Curry or kaffir lime leaves
- Fresh basil leaves
- Oil
Aromatics:
Ginger, and garlic, as much as you feel like.
Chili depending on your thai green paste. I get one that's pretty damned fiery so spend most of the time trying to mitigate it.
Onions if you like them.
I usually make this in a wok. So, if in a wok, heat wok until hot (wok hay), add your oil. (About a tablespoon.) Add any aromatics you are using, toss for a few seconds, and then add about a table spoon or so of the green curry paste. That is subjective according to your paste and your tastes. I find that it's wise, just before that step, to turn any fans in the kitchen on, open any windows in prep, and also try not to breathe while you stir the green paste in the hot oil. Cook the aromatics and paste for a while, it should smell good and quite strong. And not just of chili. :-)
If you're using coconut milk, and have discovered some coconut cream on the top, or if you are using coconut cream, then add it now, and mix it up a bit. Throw in the curry or kaffir lime leaves, and then the pumpkin and garbanzo beans. Simmer on low until the pumpkin is tender but not falling completely apart (I did that once). Just before serving, add fish sauce to taste, add a handul of fresh basil, and serve with jasmine rice. Sometimes, people add sugar to blunt the chili a bit.
As I am sure most of you have noticed, this is a pretty fluid recipe.
- coconut cream or milk, I have used both
- fish sauce (naam pla)
- one tin of chickpeas, also known as garbanzos, about 440g tin.
- however much pumpkin you feel like. This works with sweet potato too.
- Curry or kaffir lime leaves
- Fresh basil leaves
- Oil
Aromatics:
Ginger, and garlic, as much as you feel like.
Chili depending on your thai green paste. I get one that's pretty damned fiery so spend most of the time trying to mitigate it.
Onions if you like them.
I usually make this in a wok. So, if in a wok, heat wok until hot (wok hay), add your oil. (About a tablespoon.) Add any aromatics you are using, toss for a few seconds, and then add about a table spoon or so of the green curry paste. That is subjective according to your paste and your tastes. I find that it's wise, just before that step, to turn any fans in the kitchen on, open any windows in prep, and also try not to breathe while you stir the green paste in the hot oil. Cook the aromatics and paste for a while, it should smell good and quite strong. And not just of chili. :-)
If you're using coconut milk, and have discovered some coconut cream on the top, or if you are using coconut cream, then add it now, and mix it up a bit. Throw in the curry or kaffir lime leaves, and then the pumpkin and garbanzo beans. Simmer on low until the pumpkin is tender but not falling completely apart (I did that once). Just before serving, add fish sauce to taste, add a handul of fresh basil, and serve with jasmine rice. Sometimes, people add sugar to blunt the chili a bit.
As I am sure most of you have noticed, this is a pretty fluid recipe.
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no subject
Date: 2006-10-19 03:23 am (UTC)From:no subject
Date: 2006-10-19 12:20 pm (UTC)From:I was wondering why you were on slashyhomemakers!
:-)
no subject
Date: 2006-10-20 02:50 am (UTC)From:no subject
Date: 2006-10-20 03:36 am (UTC)From::-)
But there have been some fantastic looking recipes there. Just have a look.
;-) I love the idea of a special k "meat" loaf.
Sounds weirdly amazing!