This recipe has been adapted from one I found on Epicurious.com. They use a couple of different vegetables and the proportions are slightly different. After making those tweaks, I thinkt he flavors were much bolder and the result was fantastic! ENJOY!
Ingredients:
2 baby bok choy, sliced in halves
1 carnival squash, peeled and cut into wedge shaped sections (like an orange)
*1lb shrimp, peeled and deveined
1 yellow onion, half diced, half sliced
1 red pepper, sliced
2 thai green chilies, finely minced (can substitute with jalapenos or habaneros; reduce number for less spicy)
1 tsp ginger paste
1 tsp garlic paste
1 can unsweetened light coconut milk, divided
1 cup packed fresh basil leaves
10 fresh cilantro sprigs (leaves only)
4 kaffir lime leaves (these can be dry or fresh)
4 tsp Thai green curry paste (this can be found in any grocery store these days)
2 tbsp lemongrass, minced (this can be fresh or preserved)
2 1/2 tbsp fish sauce
1 tbsp brown sugar
1tbsp vegetable/canola oil
Preparation:
Roast the carnival squash wedges at 400 F for 20 mins, until they are partially cooked. Remove from oven and dice into large chunks.
Blend 1/2 cup coconut milk, 1/2 cup packed basil, cilantro, kaffir lime leaves in food processor until the herbs are finely chopped and they form a paste.
Cook:
Heat the oil in a large saucepan on medium-high heat.
Add the diced onions and green chilies and saute for 5 mins until the onions start becoming transparent.
Add green curry paste and ginger and garlic pastes and saute for 2 mins.
Add the herb and coconut paste that you just prepared, and the lemongrass and stir to combine for 1 minute.
Add the remaining coconut milk, fish sauce, brown sugar, baby bok choy, roasted carnival squash, shrimp, remaining sliced onions, and sliced red peppers.
Stir to combine all the ingredients and bring the sauce to a boil.
Reduce heat to low and cover.
Simmer for 20 minutes or until all vegetables and shrimp are cooked through.
Garnish with fresh cilantro and enjoy with rice or just on it's own as a soup.
DELISH!
*This recipe can very easily be made vegetarian. Simply eliminate the shrimp and either replace with more vegetables like brocoli or zucchini, or you can add tofu. As you can see in the picture, I added everything :)
Ingredients:
2 baby bok choy, sliced in halves
1 carnival squash, peeled and cut into wedge shaped sections (like an orange)
*1lb shrimp, peeled and deveined
1 yellow onion, half diced, half sliced
1 red pepper, sliced
2 thai green chilies, finely minced (can substitute with jalapenos or habaneros; reduce number for less spicy)
1 tsp ginger paste
1 tsp garlic paste
1 can unsweetened light coconut milk, divided
1 cup packed fresh basil leaves
10 fresh cilantro sprigs (leaves only)
4 kaffir lime leaves (these can be dry or fresh)
4 tsp Thai green curry paste (this can be found in any grocery store these days)
2 tbsp lemongrass, minced (this can be fresh or preserved)
2 1/2 tbsp fish sauce
1 tbsp brown sugar
1tbsp vegetable/canola oil
Preparation:
Roast the carnival squash wedges at 400 F for 20 mins, until they are partially cooked. Remove from oven and dice into large chunks.
Blend 1/2 cup coconut milk, 1/2 cup packed basil, cilantro, kaffir lime leaves in food processor until the herbs are finely chopped and they form a paste.
Cook:
Heat the oil in a large saucepan on medium-high heat.
Add the diced onions and green chilies and saute for 5 mins until the onions start becoming transparent.
Add green curry paste and ginger and garlic pastes and saute for 2 mins.
Add the herb and coconut paste that you just prepared, and the lemongrass and stir to combine for 1 minute.
Add the remaining coconut milk, fish sauce, brown sugar, baby bok choy, roasted carnival squash, shrimp, remaining sliced onions, and sliced red peppers.
Stir to combine all the ingredients and bring the sauce to a boil.
Reduce heat to low and cover.
Simmer for 20 minutes or until all vegetables and shrimp are cooked through.
Garnish with fresh cilantro and enjoy with rice or just on it's own as a soup.
DELISH!
*This recipe can very easily be made vegetarian. Simply eliminate the shrimp and either replace with more vegetables like brocoli or zucchini, or you can add tofu. As you can see in the picture, I added everything :)
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