Green Curry Revisited

This might have been the perfect curry. The sweet heat ratio was spot on and the combination of vegetables worked amazingly well. And I have to say it's definitely better on white jasmine rice. The aromatics of the rice match the curry perfectly. Also Elizabeth introduced me to brocolette, which I'd never had before and now adore. It's like broccoli, but with a stem that is thinner and reminiscent of a green bean or asparagus. Now that I've discovered the perfect ratio of sweet heat, I think next up will be getting the curry to look greener.

 

Vegetable Green Curry on Jasmine Rice
Serves 4

1 red pepper
1 yellow pepper
6 cremini mushrooms
1 bunch brocolette
3 sprigs basil (thai is best if you have it)
1 can coconut milk
1.5 Tablespoons of Mae Ploy Green Curry paste
1 Tablespoon Sugar*
2 Cups Jasmine Rice (you will probably have leftover rice. Technically one cup should be enough for 4, but it never is, and 1.5 is annoying to make.)

Add rice and 2 cups water to rice cooker. Chop all your vegetables in to large bite sizes. In a saucepan, warm the coconut milk, add curry and mix well. Add sugar, stir to mix in, then add vegetables and a 1 Tablespoon of water. Simmer for ten minutes or until vegetables are a bit soft. Add basil, stir for one more minute or until rice is done. Serve curry over rice.

Ideas for leftover rice - fried rice, sauteed with garlic and olive oil, rice balls, or see the post i did on lentils.

* A note about the sugar. Elizabeth had this awesome sugar, which I had never seen before and was quite impressed with. It was especially good in this curry. It struck me as kind of a mix between brown and white sugar, kind of like sugar in the raw. It's Wholesome Sweetener's Fair Trade Organic Sugar, see picture. Incidentally, this is the same company that makes the blue agave syrup, which is delicious, but not as effective in the curry recipe.