In the next week my calendar boasts 3 major holidays: Passover, Earth Day and Easter. These spring holidays stir up images of rebirth, renewal and new life. If you’re looking for a good lamb recipe for Passover or Easter, try the easy and healthy lamb recipe I shared recently on this blog. Since green is the color of environmental causes and the color of new life and spring, here is a fun green dinner for your family this week or in the weeks to come.
Green curry paste is an easy to find ingredient in most grocery store’s international aisle and is one that can be used simply to create a fantastic dinner. I know for some the word “curry” conjures up images of yellow curry powder or perhaps another pungent smell. However “curry” refers to sauce, not a spice. Curry is sort of like our word “barbecue,” in which we have many different versions of barbecue in our country, so too with curry.
Green curry does not taste of yellow curry powder. It is fresh, bright and vibrant with flavor. This recipe can be altered to your taste, you can use a little (G’s favorite way) or a lot (SPH and I love it this way--and actually, R too!). If you find your bowl of curry lacking, simply add a bit more paste into your bowl after the meal has been served, almost as if it is a condiment, and awaken your taste buds even more.
Green Curry Stir-fry
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 pound tofu or chicken
1 medium onion, diced
4 cloves garlic, minced
1 red or yellow pepper, cut into thin strips
1 cup green beans (frozen are fine)
1 - 14 ounce can unsweetened light coconut milk
2 -4+ teaspoons green curry paste
1 tablespoon fish sauce or soy sauce
juice of one lime
3 cups cooked rice
In a wok or large skillet, heat the oil over medium high heat. While the pan is heating, pour the cornstarch in a large bowl. Cube the tofu or chicken, and toss in the cornstarch.
Place the tofu or chicken in the wok. Let brown for 3-4 minutes, and then stir-fry to brown on all sides. Remove from the wok and set on a plate.
Add the onion, garlic, pepper and green beans to the wok. Stir-fry for 4-5 minutes or until the vegetables begin to soften a bit. Add the tofu or chicken back to the wok.
In the bowl you used for the tofu or chicken, Mix the coconut milk, green curry paste and fish or soy sauce. Stir well and pour in the work. Bring a simmer. Let simmer a few minutes.
Squeeze the lime over the mixture. Serve with rice.
Serves 4.
The fresh flavors of this dish are right in line for your spring celebrations, whatever they may be!
SPC