I made a green curry last night.
This is the recipe one of my sweet internet friends sent me:
1 can coconut milk
curry paste to taste (oooooohyum)
4 tablespoons veggie stock
1 tablespoon fish sauce (or soy sauce, or veggie fish sauce, if you can find it)
2 tablespoons brown sugar
basil (to taste)
mix coconut milk, curry paste, stock, fish/soy sauce, brown sugar and basil (to taste) and bring to a boil. reduce heat and toss in veggies. simmer. eat. enjoy. good.
On the way home I tried to get curry paste and fish sauce — but I didn’t have time to go to whole paycheck, and I couldn’t find the paste at the regular grocery. so I fudged the curry part. I checked with the Joy of Cooking for a general idea (which included things like grated lime zest, chopped fresh cilantro, garlic, shallots, hot green chile, ginger, black pepper, salt, cumin, and cardamom) and ended up making a “curry paste” that included: cumin, curry powder, 1/2 of a jalapeno, a clove of garlic, pepper, spicy habenaro pepper stuff, cilantro, and lemon juice.
The rest of the recipe, well, I had to fudge it too! Ididn’t have fish paste so used a dash of soy sauce, and used white sugar instead of brown sugar. I used the whole stalk of purple/thai basil. And THIS divine dish is the result:
It is tasty!
it’s a little spicy, and strongly flavored with jalapeno, but still, yum.
I did salt the eggplant, too, b/c I’m scared of bitter eggplants. but I rinsed them off rather than squeezed with a towel. You know. I do what I can.