We don’t really get good Thai curries in this corner of the French countryside, so i have dusted off my notes from a cooking course in Thailand, many decades ago. This can be made as a fabulous vegetarian curry, or with fish, shrimp or poultry as you choose.
Ingredients:
Serves 6 – 8
2 cups of green beans (topped and tailed and cut into 1″ – 1.5″ pieces).
2 cups of brown top mushrooms, sliced. (crimini)
2 cups of lighly roasted butter nut squash (or kambocha squash), cubed. You will want this to still be firm, not overcooked, but just edible.
1 large onion – sliced
4 scallions / spring onions
2 large table spoons of yellow curry paste – divided
800ml of coconut milk (not water or cream). – divided
1 large bunch of cilantro / coriander leaves – finely chopped.
Juice of 1 lime, (or two if the limes are small, or if you like a bit more of citrus kick).
1 tablespoons of soy sauce
1 tablespoon of fish sauce.
1″ of fresh ginger – minced
2 garlic cloves – crushed and minced
1 table spoon of coconut oil
Bamboo shoots (optional)
1 medium zuchini – chopped
1 cup of cherry tomatoes – halved
3/4 kg of your choice of fish, shrimp, or poultry. (Optional) this dish is lovely as a vegetarian main course, so the protein is optional.
Steps:
If you are adding fish or meat
In a wok or frying pan mix the yellow curry paste, soy sauce, minced ginger, the other half of the coconut milk over a low heat.
Add your meat or fish, lime juice, fish sauce and tomatoes and cook until lightly done.
Barely 1 minute for cooked shrimp or
5-8 minutes for a white fish like cod or merlu, or uncooked shrimp or
Approximately 15 minutes for chopped (off the bone) small pieces of poultry.
While this is cooking – in a separate medium / large wok or pan:
Sauté onion with coconut oil and half of the yellow curry paste, in a large wok on medium heat, until it begins to turn translucent.
Add garlic and continue to cook for another 1 minute.
Add half of the coconut milk, green beans, zuchini, scallions / spring onions, squash (pumpkin), mushrooms, bamboo shoots and green beans.
[If you are making a vegetarian curry add the other half of the yellow curry paste, coconut milk, soy sauce, minced ginger, lime juice, fish sauce and tomatoes at the same time.]
Cook for 5-8 minutes.
Mix in half the finely chopped coriander leaf.
Serve over with mung bean noodles or rice.
Place the noodles in the bottom of a serving dish, then put the veggies on top, and the fish or meat on top of that. Sprinkle with the remaining coriander leaf.
