This is a green vegetable curry I made for dinner the other night. Flavor-wise, I was happy with the results -- however, it ended up FAR too spicy (oops) -- something I'm often guilty off.
To prepare, I sweat aromatics: minced garlic, ginger and onion in a pan (building a base of flavor) -- then added green curry paste, vegetable stock and coconut milk. I incorporated a bunch of different vegetables: eggplant, onion, mushrooms, carrots, parsnips, green beans, cauliflower and scallions. And to create a balance of spicy and sweet, I added a bit of palm sugar, an ingredient I hadn't really worked with until now -- but really helped to round out the flavors.
Unfortunately, we were sweating through most of dinner -- because it was SUPER, super spicy. I think I added about twice as much curry paste as needed. Lesson learned. I'll give it another try soon and post the full recipe + instructions, once I have it worked out!
Love it! I'm a minimalist (read: picky eater), so there's a lot going on in there for my taste, however i'm dying to recreate your recipe once you perfect the final dish. Lemme know!
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