Wednesday, May 05, 2010

May 4th - Sunny Thai Green Curry

Missed my Thai Curry while I was away so tonight was a no brainer.  D bought some of the Pollock/Crab meat from the market yesterday which was a bit shocking.  He never buys that stuff.  I bought it once and he was puzzled as to why it was in the fridge. I had told him I used to use it in stirfries when I was younger.  He said he was looking for protein and picked this and tofu up for a couple of easy mid week meals.

I am still a bit blue that my holiday is over so I wanted to make this dish really bright and sunny so there are alot of vegetables with loads of Beta Carotene.  I thought it would brighten my spirits aesthetically and nutritionally.

Sunny Thai Green Curry

200-300 g 'Crab' meat, bite sized
1 medium Carrot, sliced
1 medium Orange Sweet Potato, diced
1/2 large Yellow Bell Pepper, chopped 1" squares
1 c Broccoli florets
1/2 White Onion, sliced
3 cloves Garlic, minced
1 inch Ginger, julienned
1-2 Hot Chilies, julienned, large so D can pick them out (I used Jalapenos because that is what our local had)
3-4 T of Green Thai Curry Paste, use fresh i.e. needs refridgeration. (Read the ingredients! All should be stuff you can find yourself)
1 tin Coconut Milk
1 empty Coconut Milk tin of water
1 T Peanut Oil
Salt and Pepper to taste
Cilantro for garnish

Make the brown rice ahead while you are chopping.  Do no do what I did and walk away to look at vacation photos and burn the bottom and have to start over.  I have never burned rice in my life until today!

Remember, I do my backwards from D.  He adds the paste and the Milk first.  WEIRD.

I steam the Sweet Potato cubes for 3 minutes.  I did it over the rice with an all metal seive over the boiling rice with a lid on top. You want them par cooked and cook the rest in the curry.  Alternatively, you can spread them out on a plate and nuke them for 3 minutes.

In a large Wok or Skillet, heat 1 T of Peanut Oil or Canola Oil on high..  Toss in the Onions and Carrots.  Stir fry for 2-3 minutes until the Onions are soft. Add the Peppers and stir for another minute. 

Turn the heat down to medium.  Add the Curry Paste.  Try to smash the paste down to the bottom of the wok so it spreads and gets cooked but not burned.  Add the Garlic, Ginger and Chilies.  Stir for 1 minute.

Add the Coconut Milk and Water.  Stir to mix thoroughly.  Let simmer for 2-3 minutes.  Add the Broccoli and the Sweet Potato and stir to mix.  Cover and let simmer for 5 minutes.  Add the Crab meat and simmer for 3-5 minutes more cover on.  Add more water if it thickens too much.

Serve on Rice with a garnish of Cilantro. MMMMMM

We drank an Australian Sauvignon Blanc which will go un-named because even though it was nice gave us both headaches the next day.  Dodgy!

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