Monday, March 7, 2011

Ground Veal Green Curry


Thai-style curries are a standby for me—I always have green and red curry paste on hand. The recipe is a breeze to make, and comes together quickly (under twenty minutes).

  • Mince an onion and sauté in oil until just translucent
  • Add 1lb meat (ground veal, beef, chicken, tofu all work well).
  • Cook until browned.
    • Note if using tofu, pan fry first and set aside; then sauté onions.
  • In another bowl whisk together
    • 1 to 2T green (or red) Thai curry paste (find it in the Asian section at your grocery store)
    • 1t fish sauce
    • (1) 15oz can coconut milk (and never buy the light stuff, it's bland)
    • 1t to 1T sriracha hot sauce
  • Once meat is browned, pour sauce over meat & onion mixture. If using tofu, add it back now and gently stir to combine.
  • Reduce heat to simmer. Let simmer for zero to twenty minutes. I often busy myself making the rest of the meal during this time.
  • 4 minutes before serving, add a bag of frozen peas (10oz, about 1.5c). Return to medium heat and cook the peas for another minute.
    • You can add any veggies you want here. Roasted red peppers are delicious, as are fresh bell peppers. Bamboo shoots add a great crunch. Spinach works,

There you have it—my weekly curry template. If you try out a new variation I'd love to hear about it!

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