INGREDIENTS

INSTRUCTIONS

As an alternative to the approach given here, you could thin the  sauce
with 2 cups of water or vegetable stock, and then simmer the
vegetables in the sauce. To my palate however this seems to produce a
bland result that is often reminiscent of the luncheons I used to
detest at school.  I generally recommend that you purchase a good brand
of Thai curry  paste if you don't want to make it from scratch,
generally  recommending Mae Ploy brand. However all commercially
available curry  pastes (including those sold in Thailand from 'cottage
industry'  makers) contain shrimp paste and fish sauce. If you want a
strictly  vegetarian product you will have to make the paste from
scratch.  Though the recipe given here produces a thinner sauce, rather
than a  paste, it does allow the flavors to mature and infuse before
use,  which is the essential reason for doing this.  Maggi seasoning
sauce (made by the Maggi division of Nestle) is a  commonly used
flavorant in oriental cooking. It is a soy derivative.  The serving as
separate items is typical of modern Thai restaurant  practice, but in
the home the dish would normally be served as a "one  dish" meal over
the rice.  (nam prik kaeng khiaowan) Green curry paste: Combine to a
fine sauce  consistency in a food processor or liquidizer/blender, and
store in a  well stoppered container in a cool place for at least 3
days before  use.  Next we must prepare the rice. For this recipe I
suggest a brown rice,  prepared as the aromatic rice, known as khao hom
khao hom (aromatic brown rice): If preparing the rice in an automatic
rice cooker:  "winnow" the rice to blow away any dust, and check that
there are no  stones present. Place the rice in the cooking container
of a 10 cup  rice cooker (or larger).  In a wok, heat the oil, and then
briefly saute the chili, onions and  ginger until aromatic.  Stir the
oil and aromatics into the rice, stirring vigorously so that  all the
rice is coated with the mixture. Add the stock and water, and  cook to
completion.  If preparing the rice on the stove top:  Winnow the rice
and check for stones.  In a wok, saute the aromatics, then add the rice
to the wok, remove  it from the heat, stir until coated with oil, then
add the stock and  water, and return to the heat. Once it boils, lower
the heat to a  gentle simmer, cover and leave undisturbed for 20
minutes.  Whilst the rice is cooking we can prepare the curry:  First
we convert the basic curry paste into a curry sauce...  nam jim kaeng
khiaowan (green curry sauce): In a saucepan over medium  heat combine
the ingredients and simmer for 5 minutes, stirring  occasionally. Taste
for flavor balance and adjust as necessary.  Transfer to a sauce boat
or small bowl.  To complete the dish you need half a cup each of
various vegetables  to make a total of 3 cups. I suggest cauliflower
(separate the  florets, and slice the stalk thinly), asparagus, baby
corn (cut  lengthwise in half), bamboo shoots, Thai eggplants (or
standard  aubergine, cut into balls with a melon baller), and snow
peas.  Place these in a bamboo steamer and steam until barely cooked
(they  should still be firm and snap when bent).  Place the vegetables
in separate serving bowls. Each diner then helps  themselves to rice, a
selection of vegetables, and the curry sauce.  For flavor contrast the
vegetables can also be eaten with any of the  standard Thai dipping
sauces (adjusted if necessary to  vegetarian/vegan requirements).
Serves 4  Posted to CHILE-HEADS DIGEST V3 #184  From: "Col. I.F.
Khuntilanont-Philpott"  <colonel@korat1.vu-korat.ac.th>  Date: Thu, 12
Dec 1996 11:19:44 +0700

A Message from our Provider:

“Many folks want to serve God, but only as advisers”