Monday, September 13, 2010

Tuesday, Sep 7th - Sunny Thai Green Curry with Prawn

I have tried to take a cue from D about simplifying my cooking.  I am sure that if I were on Top Chef, I'd be the cook that they told needs 'more editting'.  In soups, omlettes, pizzas, quesadillas, what have you, I always try to add too much.  I suffered as a child when mom put out too many 'Ban Chan' (Korean condiments) try to put as many as I could in my mouth with each spoonful of rice.  :^P 

D likes to limit veg contributions to 1 or 2.  Less confusion and cleaner flavour, I guess.  I tried to do that with today's Thai Curry except I went thematic.  On busy days and on a regular basis because of the simplicity and yummoness, we make Thai Curries.  You're assured of fresh Veg, great flavour and a good kick if you do it right.  We were still pretty knackered after our camping so dinner after work needed to be as effortless as possible.  Tonights thematic Thai Green Curry was Sunshine.

Start Rice or in our case tonight, Quinoa now.

Sunny Thai Green Curry with Prawn
(Serves two with 1-2 lunches depending on seconds)

1 medium Orange Sweet Potato, cubed
1/3 large Yellow Zucchini (~2/3 - 1 c), cubed
1 Orange Bell Pepper (Capsicum), chopped
1/2 small Onion, sliced
1/2 tin Chick Peas (Garbanzo Beans)
16 Prawns, shelled
3-4 T Green Thai Chili Paste (We use Mae Ploy and keep it in the freezer. Lasts over a year)
1 Chili minced
1 inch Ginger, sliced
2-3 cloves Garlic, chopped
1 tin Coconut Milk
1-2 c Vegetable Broth/Water
1/2 c chopped fresh Cilantro

Microwave the Sweet Potato for 3 minutes on high.  Or steam them for 4-5 minutes.  Depends on the amount of dishes you want to use.  I use one of the dinner plates in the microwave.  If I am on a Microwave aversion day, I will steam them over the rice.

Have the vegetables all chopped and ready.  Open the tin of Coconut milk and have it ready.  Have the additional water or broth in a measuring cup there too.

Heat a large Wok on medium High.  Add 1 T of Peanut Oil or Canola Oil.  Add the Vegetables in this order about 1-2 minutes apart: Onion, Zucchini, Bell Pepper, Ginger, Chili. 

Add the Green Thai Curry Paste and smash down and break up the bigger lumps.  It will smoke so turn your fan and try not to breath directly over the wok.  Add the Garlic for less than a minute.  I do not like burned garlic.  Add the Coconut Milk stir and mix up the Curry Paste well.  I add the water to the tin of Coconut milk to swirl around and add to the wok.  You may not need a full 2 cups but at least 1 c.  More if you're using Rice as the bed because while it is piping hot, it will get dry on the plate. Add the Fish sauce now.  Taste before adding too much.  I add it here because if you add it to the dry wok, it will vapourize and disappear leaving a very fishy smell in your kitchen and not alot more. :^P Add the Sweet Potatoes and Chick Peas. Let simmer. 

Add the Prawn about 5-10 minutes before serving so they don't go too rubbery.  Serve on Quinoa and garnish with Cilantro. MMMMM


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