The Ingredients –
Green curry paste:
- 1 Jalapeño pepper
- 1/4 cup shallot
- 4 cloves garlic
- 1 thumb-sized piece of ginger
- 1 stalk fresh lemongrass
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1 tsp. shrimp paste (we made our own following a basic recipe)
- 1 loose cup fresh cilantro leaves
- 1/2 tsp. ground white pepper (this was omitted)
- 3 Tbsp. fish sauce
- 1 tsp. brown sugar
- 2 Tbsp. lime juice
- 1 large zucchini, sliced into thin, short strips
- 1 medium eggplant, sliced into thin, short strips
- 1 can coconut milk
- 1 tsp. grated lime zest
- 1 orange bell pepper, sliced into strips
- 1 handful fresh Thai basil leaves, de-veined
- 2 Tbsp. coconut oil or other cooking oil
What I learned –
You can grow Thai basil in Maryland very easily, and it smells of a hint of licorice! This plant is in the mint family, which I just love. Now this is interesting…leaves always grow in pairs, 90 degrees to the previous pair. It really is a gorgeous plant to accent your garden.
The experience –
First – Place all green curry paste ingredients in food processor until well chopped and blended together.
Second – Warm a large non-stick pan or wok over medium-high heat. Coat with oil and add the green curry paste.
Third – Stir fry very briefly, then add can of coconut milk, zucchini, pepper, and eggplant. Reduce to medium or medium-low heat to attain a simmer for about 5 minutes.
Fourth – Add lime zest and stir well. Simmer until veggies are of a desirable texture.
Fifth – Serve with jasmine rice.
The music –
Oh gosh…I took so long to blog about this meal that I forget what I was listening to! BUT, I do remember sharing this awesome cooking experience with my stellar boyfriend Mike, and sharing the dish with several friends around a bonfire.
How I feel about this recipe –
Thai might very well be my favorite type of food, especially green curry. I can’t quite re-create it perfectly, but it sure is fun trying. I remember ordering the seeds for this Thai basil back in April off e-bay, and Mike texting me photos of them when they arrived in the mail while I was still away at grad school. How exciting!!! Yes, we grew the Thai basil for this recipe ourselves! Even more exciting was when we had HUGE plants of Thai basil in our garden! This plans has beautiful leaves with deep purple accents and deep purple flowers (if you allow it to reach flower – oops!).
This meal tasted so fresh! I would have preferred a more soupy consistency, and next time I will use two cans of coconut milk instead of one. Coconut has a surprising amount of fat, so be careful if you are watching the calories. There is low fat coconut milk available and I am sure using one can regular and one low fat would be a great alternative. Although the recipe list may seem daunting, I bet you already have a bunch of these ingredients in your cupboard. Additionally, the food processor does most of the work – it’s really worth a try if you enjoy Thai cuisine.