Sunday, February 24, 2013

Green Thai Curry Vegetables:

Bang Bang Boogie (Part 2)

Why is it that every time I merely mention the word curry, people shake their heads as if to say "no" and then just scurry away? How can such a wonderful flavor instill such fear my fellow man?  I suppose I'll never know. And I suppose I'll never care either. But that's cool. More for me, suckas!

Growing up, I never really had the opportunity to try these different types of food. I'm not sure if it was because my family was more of the meat n' potatoes types or if maybe different cuisine just wasn't as popular way back then (well not THAT way back). All I remember growing up was steak, bbq chicken, and Mexican food. The older I get, the more I crave food from further away. So I guess it makes sense that curries and the like are right up my alley. 

Now I haven't tried curries from every country but the ones I have tried hold a special little niche in my heart. Especially Thai curries. I've had this Thai cookbook on my bookshelf for about 10 years. I've picked it up and thumbed through it on countless occasions. But then I always put it back on the shelf for another day. It was always for one reason or another. If I didn't have time to go find the stuff to make the dishes, it was because I was afraid it wouldn't turn out good. Well, that day finally came and I decided to go balls out and just do it. No, that doesn't mean I cooked it naked even though going balls out might mean that. It means I just went for know... balls out. Whatever the hell that even means. And my only regret is that I didn't do it sooner.

And more thing about the whole balls out thing.  If you are considering cooking naked, I wouldn't recommend cooking curry. Lots of hot chile peppers involved and it could end up rather painful if you get my drift. If you're gonna cook naked, go for something bland like mashed potatoes or something. Not that I would know from experience. But enough if that. 

This recipe is adapted from a chicken curry recipe that I found in my Thai cookbook. I'm not sure it warrants a nod because I "adapted" the crap out it.  It's pretty much a new recipe at this point.  So let me put it this way, this recipe was "inspired" by a chicken curry recipe in a book called World Food: Thailand by Judy Williams. 

Green Thai Curry Vegetables


  • 1 Tbsp peanut oil (or vegetable oil)
  • 1 onion, halved then sliced
  • 1 garlic clove, chopped
  • 8 Tbsp green curry paste
  • 3 1/2 cups coconut milk (2 cans)
  • 1 1/3 cup vegetable stock
  • 4 kaffir lime leaves
  • 2 medium potatoes, medium diced
  • 1/3 pound fresh green beans, cut in half
  • 2 medium carrot, medium diced
  • 2 Tbsp Golden Mountain Sauce
  • 2 Tbsp Thai soy sauce
  • grated rind of 1 lime
  • juice from 1/2 lime (no more than 2 Tbsp)
  • 2 tsp jaggery (you can use brown sugar but jaggery is better)
  • 4 Tbsp cilantro, chopped, for garnish
  • Cooked rice to serve with finished curry


1. Heat the oil in a wok or large skillet. Add onion and garlic and stir-fry for 1-2- minutes until the onion begins to soften. Add the curry paste and stir-fry for 1-2 minutes longer.

2. Add the coconut milk, vegetable stock, and lime leaves. Bring to a boil and add potatoes, green beans, and carrots. Reduce heat and simmer for 15 minutes or until vegetables are fork tender. 

3. Add the Golden Mountain Sauce, soy sauce, lime rind, lime juice, and jaggery. Cook for 2-3 minutes until the jaggery has dissolved. Serve immediately with warm rice and cilantro garnish.  

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