Thursday, February 4, 2010


image via {marthastewart}
We had one of the best dinners tonight. It was a bright and fresh green curry from Jamie Oliver. Soo delicious. None of the pictures came out great, but Martha's sure looks delicious. We served it over baked brown rice. D.i.v.i.n.e. I have tried to make curries more than a few times, but they have always tasted bland and more bland. This one is a winner, so I had to share. Give this one a try- you won't regret it (unless you don't love cilantro). I think next time I would be apt to adding a touch of honey/stevia/sugar just to balance out the bright green-ness of the dish.

Thai Green Curry by Jamie Oliver
2 stalks lemongrass, outer leaves discarded, crushed
4 scallions, trimmed
3 fresh green chiles, halved and seeded
4 cloves garlic, coarsely chopped
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
1 large bunch fresh cilantro, plus leaves for garnish
1 teaspoon coriander seeds, crushed
8 fresh/dried kaffir lime leaves (we omitted can't find them in St. George..I bet it would have been lovely)
3 tablespoons soy sauce
1 tablespoon fish sauce (we omitted this)
1 tablespoon peanut oil (we omitted this)
1 tablespoon sesame oil
1 pound large shrimp, peeled and deveined (we used one boneless, skinless chicken breast cut into small cubes)
1/2 cup snow peas
1 (14-ounce) can coconut milk
1 large bunch asparagus, julienned (we omitted this, though I wish we would have had some)
1 lime Cilantro leaves, for garnish
Chopped red chile, for garnish
Cooked basmati rice, for serving

1. Using the heel of your hand, crush lemongrass and add to the bowl of a food processor along with scallions, green chiles, garlic, ginger, cilantro, coriander seeds, and lime leaves. Process until finely chopped. With the processor running, add soy and fish sauce. Continue processing until a smooth paste is formed.
2.Heat a large skillet or wok over high heat and add peanut and sesame oil; swirl to coat. Add shrimp and snow peas; cook, stirring constantly, for 30 seconds. Add coconut milk and asparagus; stir to combine. Cook until heated through, about 3 1/2 minutes. Squeeze lime over curry and garnish with cilantro leaves and red chile; serve with rice.

1 love notes:

Mrs. JM said...

i really love curry but everytime i try to make something curry-ish it doesn't turn out great. i decided i'm not a big cilantro fan and i also really dislike fish sauce (anything fishy for that matter). anyway. just wanted to say, it looks delicious.