Summer Veggie Green Curry

Summer Veggie Green Curry

green curry

This dish is a seasonal standard in our house, the flavors are just so yummy.  Plus this is a great way to clean out your summer refrigerator or to try a vegetable you’re unfamiliar with.  If you think you don’t like eggplant, just toss a bunch of it into this green curry. You can’t go wrong. Make a big pot of rice and you’ve got a one-dish meal.

Summer Veggie Green Curry

Ingredients

For the Curry Sauce:

3 Tbs coconut oil
3 Tbs curry powder
5 cloves of garlic
2 Tbs fresh ginger, grated (or 1 Tbs of dried, ground ginger)
1/2 of a large onion
1-5 serrano or jalepeno peppers
1 stalk of lemongrass leaves (I hear you can substitute a few drops of lemongrass essential oil, but I’d check into it first for safety.)
Juice of 1 lime
2-3 cans of coconut milk

 

For the vegetables:

Olive or peanut oil
6 bell peppers
6 slender Japanese eggplant, sliced on a bias into 1″ thick oblong slices
3 onions (I used white)
1 lb of red or yellow potatoes
2-3 Tbs. fish sauce
2 cups of lemon basil or Thai basil leaves, chopped (Genovese can do in a pinch)

 

 

pan seared eggplant and peppers

Directions

  • Prepare the sauce: place all ingredients in a blender with one can of the coconut milk and blend until quite smooth. (You can also use an immersion blender) Add more coconut milk a little at a time until the sauce reaches the desired thickness. Set aside. You can prepare the curry sauce up to one day ahead of time and store in the fridge. The flavors will meld and intensify as it sits.
  • I find I rarely need to salt and drain Japanese varieties of eggplant to remove bitterness, but if your eggplant are several days old, you’ll probably want to.  Slice them into 1″ thick oblong ovals and sprinkle very generously with salt. Allow them to drain in a large colander for at least 30 minutes and for up to 3 hours.  Pat them dry with paper towels when ready to cook.
  • Cube the potatoes and par-boil them to begin the cooking process. Chop your bell peppers and white onions into large 1-2″ pieces.
  • In a very hot, large skillet with a little oil, sear and blister the eggplant for 2 minutes. Add the onion and continue to saute for 1 minute. Add the bell pepper and saute for 1 minute more.
  • Transfer the sauteed vegetables to a large pot, add the par-boiled potatoes, and cover with the green curry sauce.  If it isn’t saucy enough for you, now’s a good time to add the remaining coconut milk. simmer for 5-10 minutes until vegetables are softened to your liking (I prefer them still firm, bright, and the peppers still crisp).
  • Remove the pot from the heat and stir in the fish sauce, chopped basil leaves, and a generous sprinkling of salt.  Serve with white rice.