Thai food is ubiquitous and reasonably inexpensive so I have not been tempted to make it from scratch. Plus, the idea of all those sauces languishing in the refrigerator until the next time I have a yen, pretty much sealed the deal. However, a few weeks ago, I was spent and not in the mood for cooking, so we decided to order in and of course we ordered Thai.
I usually stick to the safe, not burning hot dishes most of which involved noodles. But this time I chose something quite different - yellow curried noodles. I love Indian curries but I had a bad experience in Bangkok with a red curry soup and I have been very wary ever since.
Surprise, the curry was wonderful - actually the sauce was wonderful but there wasn't enough "meat" in the dish to keep my interest. I am purist when it comes to pasta and red sauce - if it is well made the tomatoes are enough. But in the case of the curry I was craving something green to bite on.
The next day at the Shuk green Thai eggplants were everywhere. And nestled beside them were the most beautiful okra. A match made in heaven.
BT's Thai Eggplant and Okra is Yellow Curry Sauce
Ingredients:
For Yellow Curry Paste: *
1 stalk lemongrass
1 yellow chili
2 shallots
6-7 slices of galangal (can substitute ginger)
5 cloves garlic
1/2 teaspoon coriander seeds
1 teaspoon ground cumin
1/2 teaspoon cumin seeds
1/4 teaspoon ground cinnamon
2 tablespoons Thai fish sauce
1 node raw turmeric (1 teaspoon powder)
1/4 teaspoon white pepper
2 tablespoons brown sugar
1 tablespoon lime juice
1 tablespoon tomato paste
1/2 cup (100 ml) coconut milk or cream
* Thank you to Darlene Schmidt for providing the list of ingredients
For "Meat"
6 round Thai green eggplant
2 long green Japanese eggplant
8 long pods okra
1 clove garlic - crushed
1/4 kabocha squash
10 sprigs fresh cilantro
3 leaves Thai basil
6 leaves mint
2 tablespoons olive oil
1/2 teaspoon kosher salt
ground black pepper
1 lime - zest and juice
1 pound / 450 grams broad egg noodles
Directions:
For Yellow Curry Paste:
Toast coriander seeds, cumin seeds, cumin and cinnamon for 1 minute over medium flame
Remove from heat immediately and add to food processor
Peel turmeric and galangal/ginger - add
Add garlic
Slice shallots and chili -add
Smack lemongrass stalk against counter to break fibers. Peel outer layers and slice inner tender stalk - add
Combine fish sauce, brown sugar, tomato paste, lime juice, and pepper
Add liquids to rest of ingredients
Pulse ingredients until they form a lumpy paste - 3 to 4 times
Turn setting to purée and keep processor running. Slowly add coconut milk until paste is smooth. Add more coconut milks if you prefer a looser consistency
Remove from processor and reserve
For "Meat"
Quarter round eggplant
Slice long eggplant and okra into rings
Thinly slice squash - leave peel on
Add 1 tablespoon olive oil to frying pan and turn flame to medium
Add garlic
When garlic is sizzling add eggplant and okra
Sauté for 2-3 minutes, constantly tossing
Remove eggplant and reserve in bowl
Turn flame to medium low
Add squash and fry for 1 minute on each side
Remove squash and add to eggplant
Add second tablespoon olive oil to pan
Add curry paste to and cook paste for 1 minute
Return vegetables to pan and toss in sauce
Remove pan from flame and reserve
In a large stock pot cook egg noodles until they are just tender
Return curry to burner and turn flame to medium
Drain noodles and add to curry
Chop cilantro, basil and mint and add to dish
Cook for 1-2 minutes until noodles absorb about 50% sauce
Remove from heat and add to serving bowl
Pour lime juice over dish and toss
Add lime rind
Serve
Enjoy! !בתיאבון
