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).

Overnight Pickled Vegetables

The following recipe was inspired by a newly-opened mom n' pop restaurant a stone's throw from my apartment. Instead of the typical bread and butter most restaurants dish out to customers as they peruse the menu, this place gives you a taste of Far East culture with some roasted & seasoned peanuts and pickled vegetables (and the tastiest bean curd I've ever had, I might add). An avid lover of pickles and vegetables at large, I tried to make my own rendition of this no-cook dish featuring radishes, a springtime vegetable that's oft-forgotten or brushed aside as being too incompatible with other flavors. Their bold taste and spicy bite pairs nicely with carrots, cabbage, and a sweetened brine to make some bite-sized, raw deliciousness. Fewer than 24 hours after making a batch, I'm quite pleased with the crisp and tangy results!

The recipe below includes the approximate ingredient amounts I used to loosely fill 4 pint containers. It can easily be altered for fewer or more ingredients; the general rule of thumb for the brine is 1 part sugar to 3 or 4 parts vinegar (depending on your preference for sweet), plus salt to taste. I recommend making enough brine to fill these containers 1/2 to 2/3 full (that is, the brine should reach 1/2 to 2/3 way full with the veggies already in the container), as the veggies will shrink a bit after soaking; extra brine can easily be made at any point during preparation.

Overnight Pickled Vegetables


Ingredients:

• 1 small head of white cabbage, cut into 1-2" pieces and separated
  
• 1 large carrot, sliced into 1/8" coins
• 5-6 radishes, sliced into 1/4" coins (Daikon radish works well, too)
• 1 jalapeno pepper, sliced
  
• aromatic vegetables (optional; I recommend thinly-sliced garlic & ginger)
  
• 1/2+ cup sugar
• 2 cups rice wine vinegar
• salt to taste

Directions:

Prepare all vegetables as noted and gently pack in storage containers. I recommend your standard glass canning jars (pints or quarts) with those nifty plastic lids, but just about any container with a secure cover will do. In a small pot over medium-high heat, stir sugar, vinegar, and salt until the particles have dissolved; taste to ensure the amount of sugar and salt is to your liking. Bring the brine just to a boil and remove from heat. Pour the brine over the vegetables, seal, and place in the refrigerator. Allow the vegetables to soak for at least 24-48 hours for the flavor to settle in, preferably longer. Serve as a chilled appetizer for an Asian-inspired meal or enjoy as a snack.

Rebekah

Recipe and images by Rebekah Carter (2011).