About six months ago i was on a crazy thai curry kick. I liked it in part because you could use so many vegetbales. At the time i used a President's Choice canned curry sauce that i liked, but then they changed it to a new jarred one that i didn't really enjoy as much. This led me to realize that i should probably learn how to make the sauce from scratch - it would be a lot healthier and i always like a cooking challenge.
I actually sort of invented my version of the recipe, so its not the most authentic thing, but it does have a lot of the ingredients you would expect in a thai curry. Once of my finds was purreed lemongrass, which is not always easy to find at any given time. Kafir lime though, that's another story, i think i've only used them once and really am not going to spend all the time sourcing it. For this recipe i did use some lime zest, which i think gives the recipe a nice freshness.
Sauce Ingredients:
Garlic
Ginger
Green Onions
Vietnamese chili
Green Curry Paste
Coconut Milk
Fish Sauce
Lime Zest
Cilantro
I did the usual - add a ton of veggies; mushrooms, carrots, onions, eggplant, bok choy, brocoli and green beans. For a little extra protein i added tofu and some shrimp that i had originally purchased to make a baked scampi which i haven't gotten around to yet.
One of the most exciting things about this meal is that i sucessfully made rice. It was white basmati, but i did not burn it. Take that starches!
Above:
Sorry about the different lighting - i've been swtiching things up in my kitchen, and apparently its made the lighting all odd
Curry (ignore my neighbour in the background)
Whole veggies
Cut veggies
Sauce ingredients
Sauce ingredients - herbs et al.
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