Green Curry Bowl


I was very hesitant at first to try ethnic foods, Vietnamese/Thai food in particular.  Unfortunately, that is one of Joel's favorite types of food to eat.  There is a Vietnamese/Thai restaurant near us that Joel has been in love with for years.  I finally gained enough courage to try it out about a year or so ago, and surprisingly, it is now one of my favorite restaurants!  Though I have tried a few different things on their menu, my favorite dish is green curry with tofu.  When we were in San Francisco, we wanted to grab a quick bite to eat before the Paul McCartney concert.  Of course, all of the restaurants near the ball park were reservations only except the Thai restaurant.  We went there, and despite the incredibly slow service, I was able to get my green curry and I was very happy!  I've never tried to make it myself, but when I saw a recipe for it in the July 2010 issue of Family Circle magazine, I figured it was worth a try.  I tweaked the recipe a tiny bit, getting rid of the fish sauce (yuck!) and adding a few more veggies, so my adapted version is listed below.

1 pound Green Beans, trimmed
1 tablespoon Vegetable Oil
3 Garlic Cloves, finely chopped
2 tablespoons Green Curry Paste
1 can Light Coconut Milk
1 cup Vegetable Broth
2 teaspoons Sugar
2 teaspoons Cornstarch
1/2 teaspoon Salt
1 Onion, thinly sliced
1 Green Bell Pepper, cubed
1/2 cup Thai Basil Leaves (I omitted because we didn't have any)
1 Zucchini, sliced and quartered
1 cup Peas (I used frozen, thawed)
4 1/2 cups Cooked Jasmine Rice (I used white)

Bring a large pot of water to a boil.  Add the green beans, zucchini, peas, and pepper, and cook for about 4 minutes, or until the vegetables are crisp-tender.  Drain and set aside.  Heat the oil in a large skillet over medium-high heat.  Add garlic and cook for about 30 seconds.  Add the curry paste and cook for an additional 30 seconds.  Whisk in the coconut milk, broth, sugar, cornstarch, and salt.  Bring to a boil, then reduce and simmer for about 4 minutes.  Add the onion and cook, stirring, for 7 minutes.  Stir in the vegetables and cook for about 2 minutes to heat through.  Tear in the basil and serve over cooked rice.