Curry

I made two delicious curry dishes last night- one green vegetable curry and one red beef curry. They both came out so, so good, I couldn't wait to post the recipes. The first one is for the green curry.

Green Vegetable Curry (or Green Chicken Curry*)

2 tablespoons green curry paste** (we use Mae Ploy from our local thai grocery store)

1 tablespoon olive oil

2-14 ounce cans coconut milk

1 tablespoon fish sauce

1 tablespoon agave nectar

1 red bell pepper

1 yellow bell pepper

4 large white mushrooms

2 carrots

2 cups chopped cauliflower

1 zucchini

1 cup jasmine rice, uncooked

Cook jasmine rice, according to packaging directions. Slice the bell peppers and mushrooms and chop the carrots, cauliflower and zucchini. In a medium saucepan, heat green curry paste and olive oil. Mix well together for a couple of minutes then add one can coconut milk. Stir until well blended. The milk should have a hint of green and there should be no more clumps of curry paste. Add all the vegetables and the second can of coconut milk. Mix thoroughly. Add the fish sauce and agave and stir well. Cook the curry over medium heat, stirring occasionally. When it begins to boil, turn down to a simmer. The longer it simmers, the more intense the flavors become. Serve over jasmine rice.

*I had some chicken thighs that needed to be cooked the same night I made curry, so I baked them at 350 degrees for about an hour with some of the coconut milk from the vegetable curry dish poured over them. When they were done, I placed the rice on a plate then a chicken thigh and topped them with the vegetable curry. You could also easily chop up chicken or pork and cook with the vegetables, but since we had the thighs to use, this was a great way to make use of them!

**using this amount results in a very spicy dish, but it is delicious! You can use less, though, if it’s too spicy.

Red Curry

2 tablespoons red curry paste* (we use Mae Ploy from our local Thai grocery store)

1 tablespoon olive oil

2-14 ounce cans coconut milk

1 tablespoon fish sauce

1 tablespoon agave nectar

1-pound ground beef (or venison, lamb, turkey, etc.)

1 red bell pepper

1 zucchini

1cup jasmine rice, uncooked

Cook jasmine rice, according to packaging directions. Heat up olive oil in a medium saucepan, add red curry paste and cook for a couple of minutes, mixing well. Add ground beef and cook until the meat is done. Pour in one can of coconut milk and stir until well blended. The milk will begin to have a red tint from the curry. Add the bell peppers, zucchini and the second can of coconut milk, mixing well. Stir in the fish sauce and agave nectar. Cook over medium heat, until it reaches a boil, stirring occasionally. Then reduce the curry to a simmer; the flavors will intensify the longer it simmers. Serve over jasmine rice.

*using this amount results in a very spicy dish, but it is delicious! You can use less, though, if it’s too spicy.