4/5
(1 Votes)
Ingredients
- Make your own Curry:
- 1 can (Mae sri brand, 4 oz) green curry paste or make your own
- 1 can May Ploy coconut milk
- 1 1/2 c water
- 1 lb chicken, beef, pork, tofu, shrimp or fish fillets, chopped into bite size pieces
- 2 c butternut squash, Asian eggplant, green beans, zucchini or yellow squash
- Fish sauce or soy sauce to taste
- pinch of sugar
- 5 kaffir lime leaves, torn (optional)
- 1 c Thai basil
- 10-15 green Thai Chilies
- large pinch of salt
- 1 T chopped ginger
- 3 T chopped lemongrass
- 1 T finely chopped kaffir lime zest
- 1 T coriander root or stem
- 3 T chopped red shallots
- 2 T chopped garlic
- 1 t shrimp paste
- 10 white peppercorns
- 1/2 t coriander seeds, roasted and ground
- 1/4 t cumin seeds, roasted and ground
Preparation
Step 1
Heat 1 c coconut cream (the creamy part, which is the top part of the coconut milk in a can version, do not shake the can) over medium heat. Stir in curry paste and turn down the heat. Simmer until fragrant and coconut cream starts to crack some oil. Add the rest of the coconut milk and water and bring back to a boil. Add butternut squash, after 5 minutes add meat/fish. Simmer until meat is cooked under medium-low heat. Add fish sauce about 1 T at a time and bring to your preferred taste. Add a pinch of sugar and taste. Add Thai basil leaves and turn the heat off. Serve over rice.