Probably since moving to Atlanta for my internship, Vietnamese and Thai food have really become some of my favorite things to eat on this ENTIRE planet. I haven't been to Vietnam OR Taiwan to taste their food at the source, so perhaps that is a bold statement. Nonetheless, I am obsessed with the flavor combination of basil/cilantro/mint and I love everything about coconut milk. PLUS - these types of dishes can be prepared super heavy on the vegetables (which is exactly how I like to cook at home!).
And so... there you have the inspiration for today's post.
This vegetable green curry can be made vegetarian/vegan with the substitution of soy or tamari sauce for the fish sauce listed below. Fish sauce is pretty inexpensive and doesn't actually make anything taste like fish. This is key because its offensive scent can be misleading*.
* Fish sauce, for those of you who aren't privy, smells like lost piranha souls rotting in a seaweed bucket of decayed shrimp heads and I just happen to have a very large bottle in my cupboard. Lots of Thai dishes call for this and you can find it in the Asian section of most food stores (even the Ames Wal-Mart). My advice to you - DO NOT spill it or sniff it straight unless you want to question God's intention for providing us with the sense of smell.
You can certainly find recipes to make your own green curry sauce, but I just bought the Thai Kitchen brand that comes in a little jar. You can also substitute any veggies you have on hand - the more the merrier, I say! Of course, J was nice enough to go ahead and make a second run to the store to pick up the broccoli I'd forgotten during our trip the day before. Womp womp.
All in all, though, this dish takes very little prep time - a bit of chopping, but you can pull it together in the amount of time it takes to steam some rice. Unless you burn the rice. Then you'll have plenty of extra time while you make another batch..... * ahem.*
I meant to add mushrooms, too, but forgot. The recipe below does not reflect that sad, sad fact.
My recipe very closely resembles the flavors I love in a Spicy Thai Coconut Chicken Soup (originally printed in Cooking Light). I encourage you to try that recipe, too, if you like the sound of it!
Hope ya'll are having a good week!