I hope all your garden dreams are coming true this summer. It’s just about my favorite place to be, and favorite thing to do: garden as noun and garden as verb. ❤ This summer we seem to be blessed with few varmints in the garden, grateful for that.
For this particular batch of curry, I did use a few items from the market, but felt so happy to step out to the back yard and pick the rest of the vegetables for this dish – zucchini, kale, chard, basil, mint, and my first Spicy. Hot. Thai. Chili.
This recipe is – too easy, so delicious, you will see:
No saute, no browning, searing, or grilling. Just chopping and simmering – whatever your garden or farmer’s market have to offer. A simple three ingredient sauce, along with the incomparable flavors of fresh vegetables, merge into pure bliss, as far as I can taste it.
Two Step Thai Style Coconut Curry
- 1 can coconut milk
- 1/2 c. chopped fresh basil
- sambal oelek, sriracha or other favorite red chili paste – to taste
- Vegetables. Choose your favorites, this is a great combination though – new red potatoes, golden beets, carrots, garlic, zucchini, rainbow chard, kale – about 7-9 cups total (If you have fresh hot chilies, mince finely – careful!)
- jasmine rice, if desired
- toasted sesame seeds
- a little mint for garnish if you like
In a large sauce pot over medium low heat, heat the coconut milk to a simmer, then add firmest vegetables to begin cooking first – such as beets, carrots, potatoes. Raise heat just a bit, and cook on a low boil until these start to become tender. Add garlic and zucchini, simmer a few more minutes, then add the rest of the vegetables, basil, and just a teaspoon or so chili paste – to start. Simmer and taste. If you are like me and my spicy loving family and friends, you will probably want to add more. **Let the vegetables become tender, but not to the point of breaking down. I love this dish when the individual integrity of each vegetable flavor is beginning to merge, yet not totally blended into the whole. When the coconut milk-basil-chili-paste-divinity can be a part of each bite of potato, or zucchini, but not so much that the potato tastes just like the carrot. This means frequent tasting, which is a bonus for the cook. 🙂
I also love to mold rice on a plate and ladle the curry around it. (Just rinse a cup with water to moisten, spoon and pack with hot rice, then overturn onto the plates.) It’s a nice touch, don’t you think? Sprinkle toasted sesame seeds over it all.
Love your pot of garden gladness, and the mouths you are feeding. That goes without saying, dear readers and eaters. Love to you all.