I had my last training session before my new job begins! I drove a gigantic van, learned a little about texturing and the process that the artist goes through to come up with her magnificent paintings and came home ready to FEAST.
1 can coconut milk (Don’t get the lame, watery light stuff, please)
1 tablespoon thai green curry paste
1 tbsp fish sauce (Ew, I know, but it makes the dish!)
2 bell peppers, red and yellow
1 russet potato
2 carrots
1/2 cup frozen corn
1/2 cup frozen peas
3 tbsp slivered almonds (optional)
Ingredients assembled! I even had the pliers out (check out the last picture) in preparation for opening the can of coconut milk.
1. In a saucepan combine the coconut milk, green curry paste and fish sauce over medium heat.
The can opened! Maybe it’s just Trader Joe’s brand cans that have issues?
Pre-stir.
Blended!
2. While the coconut milk is warming, peel and chop the potato and carrots and slice the bell peppers.
3. Stir the vegetables into the sauce and bring to a boil, then reduce to a simmer.
Pretty colors!
4. Cook for twenty minutes over low heat until thickened.
5. If yours doesn’t thicken, as mine refused to, take 3 tablespoons of raw almond slivers (no skins), place them in a food processor and process into a fine paste – about 2 minutes.
6. Add the almond paste to the curry and watch it magically come together!
Magic!
7. Serve over a delicious, nutty brown rice and absorb! Try to remember to chew, not just inhale.
This makes about 6 servings. I have SO much leftover!
This curry is delicious! I didn’t add any salt, which may have added a little extra flavor, but I loved it on its own. Everything I used in this recipe had 2 ingredients on the label or fewer! How’s that for real food?
I got a last minute audition for tomorrey at noon fifteen! I’m off to study sides!
i've got a can of coconut milk waiting to be used. break a leg!
Since I'm going to London next semester, I'm looking for some very warming recipes. Curry seems to fit the bill!
What are some other good uses for fish sauce? I have a bottle that I got for a pad thai dish and miso soup, but I have no earthly idea what else to use it for.
@damnthefreshman15
The only uses I can find besides Thai or Vietnamese recipes is as an addition to a vinaigrette that's going to be used with seafood… I guess it's got kind of a limited use