Wednesday, May 21, 2008

In a Hurry Green Curry

I spend a LOT of time on Gmail during the day, doing work, conversing with friends and coworkers, managing wedding stuff, etc. My Gmail is ALWAYS open. So sometimes I succumb to their evil marketing scheme of linking to various blogs and news stories in the feed at the top of the Gmail page. And the other day, a link to this recipe popped up, having been posted on I couldn't resist! I saved it and we made it tonight.

This has much of the appeal of our Asian Dumpling Soup in that it is healthy and tasty, but extremely quick to throw together. It probably took a maximum of 15 minutes to get onto the table. We really liked it a lot and would make it again.

A side note: We will be heading up to Connecticut tomorrow night to finalize things for the wedding. I may update if we have a chance, but if not then I'll be back Monday with a new recipe and a post about gifts from our bridal shower!!!


In a Hurry Green Curry

2 teaspoons green curry paste
scant 1/2 teaspoon salt
1 14-ounce can coconut milk (light ok)
1 large onion, sliced
14 ounces water or light vegetable broth
6 ounces of firm tofu cut into 1/2 inch cubes
1 cup peas, fresh or frozen
2 cups asparagus, cut into 1/2-inch segments
squeeze of fresh lime juice
1/4 cup small basil leaves

In a large thick bottom pot over medium heat whisk the curry paste with the salt and a small splash of the coconut milk. Simmer for just a minute. Add the onion and saute until it softens up, just a minute or so. Add the rest of the coconut milk and broth and simmer for another five minutes. Taste and adjust for flavor - this would be the time to add more curry paste if needed.

Stir in the tofu and (JUST BEFORE SERVING) the peas and asparagus, simmer for just a minute or two, just long enough for the vegetables to cook a bit. Finish the pot with a squeeze of lime and basil leaves. Taste, and adjust seasoning again if needed.

Yield: 4 servings

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