Curry tailandês

Pode ser com a pasta pronta  ou preparada em casa.

Ingredientes

  • 1/2 cs de semente de cominho
  • 1/2 cs semente de coentro
  • 1/2 cs sal
  • 1 c chá pimenta malagueta com sementes e picada
  • 2 cs cebola roxa picada
  • 2 c chá gengibre picado
  • 1 c chá casca de limão
  • 2 c chá alho picado
  • 2 cs capim limão picado
  • azeite de oliva ou qualquer óleo de sua preferência
  • 1 vidro 200ml leite de coco
  • vagem, cenoura, broto de bambu, abobrinha (a vontade)

Modo de Preparo

  1. Num pilão coloque a semente de cominho e a semente de coentro e soque bem até formar um farelo.  Adicione sal, pimenta malagueta com sementes picada, cebola roxa picada, gengibre picado, casca de limão, alho picado, capim limão picado e soque até virar uma pasta. Reserve.
  2. Numa panela coloque 2 cs de azeite e frite a pasta por aproximadamente 1 minuto. Adicione o leite de coco e dissolva bem a pasta. Depois adicione as vagens, cenouras picadas e o broto de bambu e deixe cozinhar um pouco. Adicione água se ficar muito espesso.

Sirva com macarrão de arroz ou arroz jasmine.

Receita e foto via

Ingredients

  • One 13 1/2-ounce can coconut milk (do not shake can)
  • ½ cup vegetable stock
  • 4 teaspoons soy sauce
  • 4 teaspoons palm sugar or brown sugar
  • 6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
  • ½ cup diced (1/2 inch) onion
  • cup diced (1/2 inch) red bell pepper
  • cup diced (1/2 inch) zucchini or other summer squash
  • cup diced (1/2 inch) peeled sweet potato
  • cup sliced bamboo shoots, rinsed and drained
  • 1 cup green beans, trimmed and cut into 1 1/2 inch lengths
  • cup diced (1/2 inch) Asian eggplant
  • 1 lime
  • 8 large basil leaves, cut into thin chiffonade

Preparation

  1. Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
  2. Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
  3. Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
  4. To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.