Friday, May 06, 2011

Herban Garden

Inspired by "sustainability" and, frankly, just being able to make seomthing out of nothing... I planted an HERBan Garden.  It's just basil and oregano.  Now that the sun is out, I turned over an antique box and put some pretty planters on it right in front of a window.  I am hoping that it's not too hot in this loft this summer to cook because fresh herbs taste SO GOOD in ANYTHING. 

Photo of the Day. 05/04/11.

Here is a recipe for Green Thai Curry (with fresh Basil)

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: SERVES 3-4
  • 1 stalk fresh lemongrass, sliced finely and minced OR 3 Tbsp. frozen or bottled lemongrass
  • 2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 2 1/2 Tbsp. soy sauce
  • 1-2 tsp. brown sugar (to taste)
  • 1-3 green chilies, minced (to taste)
  • 1 small onion
  • 3 cloves garlic
  • 1 thumb-size piece ginger, sliced
  • 1 Tbsp. fresh lime juice
  • 1 loose cup chopped fresh coriander leaves and stems
  • 1/4 cup fresh basil
  • 1 tsp. dark soy sauce
  • OTHER:
  • 2 kaffir lime leaves, OR substitute 1 bay leaf
  • 1 can good-quality coconut milk
  • 1.5 to 2 cups firm tofu sliced into cubes
  • 1 red bell pepper, sliced into chunky pieces
  • 1 cup snow peas
  • 1/2 cup fresh basil, roughly chopped
  • 2-3 Tbsp. oil for frying
  1. To make the green curry paste, place all paste ingredients in a food processor or blender. Add a few Tbsp. of the coconut milk, enough to blend ingredients. Process well.
  2. Place oil in wok or deep frying pan. Turn heat on medium-high and add paste. Stir-fry until fragrant (about 1 minute), then add the coconut milk. Add wheat gluten or tofu and stir to combine.
  3. Add lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 5 minutes.
  4. Add yam/sweet potato. (Note: if more sauce is desired, add up to 1 cup good-tasting vegetable stock.) Cover and simmer another 7-10 min, or until yam is soft enough to pierce with a fork.
  5. Finally, add bell pepper and snow peas. Stir and continue cooking for 2-3 minutes, or until snow peas are cooked but still retain some of their crispness.
  6. Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more vegetarian fish sauce, soy sauce, or sea salt. If too salty, add a little fresh lime or lemon juice. If too spicy, add more coconut milk until desired taste is reached.

1 comment:

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