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:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”