Sunday, February 22, 2009

Yellow Thai Curry

This recipe came from the farmer's market where the vegetables used in it were purchased.

1/2 stalk slice lemongrass
1-2 chiles
2 shallots (or 1 small onion)
1 thumb-sized piece of ginger
3 cloves garlic
1 tsp coriander
1 tsp mustard seeds
1/4 tsp nutmeg
3 Tbsp oyster sauce
1/2 tsp curry powder
1 Tbsp brown sugar
zest of 1 lime
1 Tbsp lime juice
Olive oil

Everything gets blended into a paste, then added to a pan with a can of coconut milk. You can add whatever veggies you want, I put in asparagus, bok choy, cauliflower, and zucchini. I then added some silken tofu, and cooked until the vegetables were done. Served with brown basmati rice.

No comments: