It seems like Green Curry comes out differently every time I make it. Since tonight’s curry was a good one, I’m writing it down so I can make it this way again.
As an aside, you know that corny saying that the quickest way to a guy’s heart is through his stomach? Well Green Curry is the first meal I cooked for Patrick, and he liked it enough to stick around (although it’s lucky he’d had his tonsils out when he was a kid, because that curry was so spicy, we nearly had to use the fire extinguisher!)
1 pound of boneless chicken or pork (we used turkey), chopped into bite-size pieces
1 onion, sliced
2 handfuls of mushrooms, sliced
1 large zucchini, sliced
1 cup of spinach (fresh or frozen)
2 heaped teaspoons of green curry paste (we use the Mae Ploy brand – you can make your own, but if you were in Thailand you would get it from the curry paste vendor at the market)
1 can of coconut milk
a small bunch of fresh cilantro, roughly chopped
1 serrano chilli (leave this out if you don’t like your curry too spicy)
1 pound of asparagas, chopped
- Sauté the meat in a large pot until it’s mostly cooked.
- Add the onion and cook another minute or two.
- Add the mushrooms, zucchini, and spinach and cook until tender.
- Clear a small space in the bottom of the pot and fry the curry paste.
- Add the coconut milk, cilantro and serrano chilli. (Be careful to only boil the coconut milk gently, otherwise it can go thin and watery.)
- Add the asparagas and cook until tender. (I don’t mind the other vegetables being soft, but I prefer the asparagas to still be a bit crunchy.)
- Once the asparagas is done, the curry is ready to serve.
P.S. If you’re worried about the amount of salt in the curry paste, you can make your own paste. Jamie Oliver’s “The Food Revolution” has a good recipe.