green thai curry.
Tonight was another "clean out the fridge" night. We do our grocery shopping on weekends, and by Friday, we're usually digging around in the crisper trying to find a way to use our wilting vegetables. Nine times out of ten, it turns into a stir fry of some kind. It's great because we use all our veggies up before we go buy more, and it's generally a pretty healthy way to eat. Unless it's a night like tonight, when I notice I've got all the fixins around for a curry! Definitely not a low sodium dish, curries are not that tricky to make as long as you have a decent curry base. In this case, I went for the old staple- Thai Kitchen curry paste.
I know, a JAR? It's good though, I swear. It has all the necessary ingredients that I'm too lazy to track down, like galangal and lemongrass.
To make this, you need:
A jar of Thai Kitchen curry paste, red or green
A can of coconut milk
A variety of vegetables of your choosing
Some kind of protein, like chicken or shrimp or tempeh or whatever you like
About a tablespoon of brown sugar
A splash of soy sauce
A few drops of fish sauce
All I did was saute some veggies like I would in a normal stir fry- garlic, broccoli, onions, carrot, zuchinni, and some chicken. I got them all lightly cooked, and then added about half a can of coconut milk. Keeping the pan on medium-high heat, I added some green curry paste, in small increments, to taste. I think it ended up being about 2 1/2 tablespoons, but I wasn't really paying attention. Just taste it while you're adding it. Also, I threw in a few drops of fish sauce, some soy sauce, and about a tablespoon of brown sugar.
Thai curries are usually soupier than their Indian counterparts, so I serve it in a bowl like they do at the restaurant, with the rice on the side.
I think this is a super easy curry dish for people who are wary about making their own curries. The paste is only a few bucks and you can use it in broths, stir fry, whatever. A little goes a long way. Also, if you cook a lot of Asian food, drop a few bucks on a bottle of fish sauce. Even a few tiny drops of it can make your stir fried dishes taste more uh... authentic, I guess? I hesitate to say that, since I've never traveled through Asia and I wouldn't really know "authentic" if it bit me on the ass, but it definitely gives it that "restaurant" flavor that I always wanted. But yeah, like I mentioned at the beginning of the post- NOT A LOW SODIUM FOOD. Use fish sauce sparingly, unless you want to have a heart attack when you're like 35. I watch my sodium intake because high blood pressure runs in my family, so dishes like this are an occasional treat for me, not the every day normal thing. It's not any healthier than eating fast food, so don't fool yourself! Vegetables drenched in sodium are DELICIOUS, but not the healthiest thing in the world.
That said, enjoy!
I know, a JAR? It's good though, I swear. It has all the necessary ingredients that I'm too lazy to track down, like galangal and lemongrass.
To make this, you need:
A jar of Thai Kitchen curry paste, red or green
A can of coconut milk
A variety of vegetables of your choosing
Some kind of protein, like chicken or shrimp or tempeh or whatever you like
About a tablespoon of brown sugar
A splash of soy sauce
A few drops of fish sauce
All I did was saute some veggies like I would in a normal stir fry- garlic, broccoli, onions, carrot, zuchinni, and some chicken. I got them all lightly cooked, and then added about half a can of coconut milk. Keeping the pan on medium-high heat, I added some green curry paste, in small increments, to taste. I think it ended up being about 2 1/2 tablespoons, but I wasn't really paying attention. Just taste it while you're adding it. Also, I threw in a few drops of fish sauce, some soy sauce, and about a tablespoon of brown sugar.
Thai curries are usually soupier than their Indian counterparts, so I serve it in a bowl like they do at the restaurant, with the rice on the side.
I think this is a super easy curry dish for people who are wary about making their own curries. The paste is only a few bucks and you can use it in broths, stir fry, whatever. A little goes a long way. Also, if you cook a lot of Asian food, drop a few bucks on a bottle of fish sauce. Even a few tiny drops of it can make your stir fried dishes taste more uh... authentic, I guess? I hesitate to say that, since I've never traveled through Asia and I wouldn't really know "authentic" if it bit me on the ass, but it definitely gives it that "restaurant" flavor that I always wanted. But yeah, like I mentioned at the beginning of the post- NOT A LOW SODIUM FOOD. Use fish sauce sparingly, unless you want to have a heart attack when you're like 35. I watch my sodium intake because high blood pressure runs in my family, so dishes like this are an occasional treat for me, not the every day normal thing. It's not any healthier than eating fast food, so don't fool yourself! Vegetables drenched in sodium are DELICIOUS, but not the healthiest thing in the world.
That said, enjoy!
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