Welcome to our blog!

Welcome to our blog! Learn about our farm operation, public programs, and the people behind our work through the Notes from the Field and Education sections. Peruse the Recipes section for some staff favorites.

Waltham Fields Community Farm (incorporated as Community Farms Outreach, Inc.) is a nonprofit farming organization focusing on sustainable food production, fresh food assistance, and on-farm education. For more information about Waltham Fields check out our website!

Sunday, March 18, 2012

Green Vegetable Green Curry

I feel like I'm a day late and a buck short on this post. The idea to cook up a green vegetable green curry dish coincidentally came to mind just prior to March 17. And though I did prepare the meal on Friday and have been enjoying it all weekend long, here I am, telling you about it post-Paddy's Day. But all is not lost, my friends. This entree is quite versatile as far as veggie additions go, and is sure to be a staple in this house when all those summer tenders start to appear at the CSA stand. Though I did not, you can easily incorporate more protein, perhaps in the form of sliced chicken, beef, tofu, or shelled edamame, into this dish; just decrease some of the vegetable amounts to make room in the pan. I recommend serving the curry with brown rice.

Green Vegetable Green Curry

Makes about 4-6 servings

Ingredients:
  • 3 tbsp oil (I used walnut)
  • 6 cloves garlic, thinly sliced
  • 2-inch piece of ginger, thinly sliced
  • 2-4 tbsp green curry paste (use judgement; flavor/sodium depend on brand)
  • 2 scant cups asparagus or green beans, chopped
  • 2 scant cups Asian (opo, fuzzy melon) or summer squash (zucchini, yellow), sliced
  • 2 scant cups Thai eggplant, quartered (can substitute other dense variety)
  • 1 cup bamboo shoots
  • 1/4 cup green bell pepper, sliced into 1-inch pieces
  • 1/2-1 hot pepper, sliced (I used a whole jalapeno- pretty SPICY!)
  • juice of 1/2 lime
  • 1 can unsweetened coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • touch of finely grated lemon and lime zest
  • 1 bay leaf
  • salt or soy sauce to taste
  • 1/4 scant cup Thai or sweet basil, chopped
  • 1/4 scant cup cilantro, chopped
Directions:
In a large pan, heat the oil over medium-high flame. Add the garlic and ginger, cook for a minute or so, and then add the curry, cooking another thirty seconds. Add your vegetables and saute for a few minutes; add the lime juice to deglaze the pan. In a small bowl, whisk together the coconut milk, fish sauce, sugar, lime and lemon zest; add to the pan along with the bay leaf and turn the heat down to medium-low; allow the curry to simmer for about 15 minutes. Garnish with basil and cilantro.


Rebekah

Images by Rebekah Carter (2012).

No comments: