Hello people! It has taken me longer than planned to blog, but finally, a Saturday arrived where I’m not drowning in job applications or students papers. Hooray!
Since I last wrote, fall became winter, and daylight savings arrived, rudely shortening the days. I’m still getting used to the darkness at 5 pm, which is making me want to eat dinner at 5:30, crawl into bed at 7, and watch Chopped or Gilmore Girls (I’m in a very easy, no-brainer phase of Netflix-watching at the moment. Blame it on the aforementioned job apps). In addition to bringing out my geriatric tendencies, the colder weather also makes me want warm, soupy, curried things even more than usual, so expect a few recipes in that genre soon.
Finally, today, we make use of the homemade curry paste calmly chilling in your fridge. Don’t worry, I haven’t forgotten your hard work in making that paste from scratch, and here’s a warm and spicy reward. As always, with a curry, there is a degree of flexibility with the ingredients. Although this is a tried and tested recipe, there will be some variation depending on your own palette, the particular ingredients you use, and the whimsy of the gods. So, taste as you go! However, I do recommend sticking to the 1 tbsp. of red curry paste since its very, very spicy. You can always add more if you like to clear your sinuses when you eat (no judgment). At this level, the dish certainty still has heat, but is not going to burn your mouth. If things get too spicy, add some more palm sugar, fish sauce, and a bit more water.
Don’t feel obliged to use the same vegetables that I did: simply use whatever you have in the fridge. Green beans, broccoli, tofu, butternut squash, shrimp, or chicken are all fine substitutes. Just remember that you do want a nice spectrum of colors, since the curry itself will be a light gray color and does not scream “DELICIOUS.”
PS–I also want to showcase the wonderful form of palm sugar I found at the Asian grocery store. Usually, palm sugar comes in a solid chunk and is sometimes hard to scrape out (plus there is a waxy layer on top that you have to remove), I have found these pellets to be extremely useful and user-friendly. I used one of these nifty capsules for the curry (minor drawback to these is that they are not so great for salad dressings in which you need palm sugar).
THAI VEGETABLE CURRY
(Modified from Durham Spirit Company’s “Thai Summer Vegetable Curry.”)
Prep time: 40 minutes
1 stalk lemongrass, chopped (peel off the outer layers and bang the stalk across its spine before chopping).
3 cloves garlic, finely minced
1 knob galangal, roughly chopped
1 tbsp. red curry paste
33 oz. or 1 l. coconut milk (approximately 3 cans)
½ cup warm water
4 tbsp. fish sauce
2 tbsp. palm sugar
½ purple eggplant, cubed
½ yellow squash, cubed
½ zucchini, cubed
½ red bell pepper, cut into 2” pieces
¼ cup Thai basil, chopped
Squeeze of lemon
- Heat a wok on medium-high heat. In the dry wok (no oil), add the garlic, lemongrass and galangal and sauté for a minute. Add the curry paste and sauté until the curry paste changes color and becomes dark brown.
- Pour in the coconut milk, and turn the heat down to medium. Add the fish sauce, water, and palm sugar and bring to a simmer.
- Add the eggplant and simmer for 15 minutes, until soft. (This is a good time to put your rice to boil in a separate pot.)
- Once eggplant has softened, add yellow squash, zucchini, and red bell pepper and simmer for 5-7 minutes.
- Add the Thai basil and a squeeze of lemon. Turn off heat and serve with white or brown rice.