dsc02965 - Green CurryLast night I felt like making something a little different. Some scrounging around produced a small can of green curry paste, light coconut milk, and vegetarian duck. There was also a little brown rice left, and a lime. What the hell? Curry it was.

I always forget how easy it is to make curry, especially if you’re starting with a store-bought paste. I’d like to start making my own, though. Luckily, it was easy to both recognize and pronounce all the ingredients of this variety, but I prefer to make stuff from scratch.

Ingredients

  • 1/2 cup brown rice
  • Curry paste (I used 4 oz, but less is fine)
  • 1 14-ounce can light coconut milk
  • 1 can vegetarian duck or other preferred protein source
  • Broccoli, trimmed into florets
  • Zucchini, sliced thinly
  • 1/2 a roma tomato, diced
  • 2 small  lime wedges
  • 6 or 7 peanuts, crushed (optional)
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • salt & pepper to taste

Directions

  1. Preheat oven to 350 degrees F. Toss zucchini with 1 Tbsp of oil and salt and pepper. Place on baking sheet and roast until crispy, about 45 minutes. Flip as needed during cooking.
  2. Add rice to 1 cup boiling water. Cover and cook until water is absorbed, about 30-35 minutes.
  3. Steam broccoli in microwave. Set aside.
  4. Stir green curry paste into coconut milk over medium heat until well mixed. Add vegetarian duck and simmer for 5 minutes. Reduce heat to low and simmer for 15-20 minutes. Stir regularly.
  5. Add broccoli and zucchini to curry. Allow to sit for 5 minutes, covered.
  6. Heat remaining Tbsp of oil in skillet and fry garlic until brown and crispy. Remove garlic with slotted spoon and drain on paper towel.
  7. Place rice on plate, shaping with small bowl if desired. Add curry. Garnish with tomato, crushed peanut, and fried garlic. Place lime wedge on side of plate.

This was a nice change of pace. Most of the time I’m more likely to just make grilled tofu with veggies and brown rice or something else simple, but I felt like fussing in the kitchen a bit/avoiding work. We ended up with about 3 servings, but this could serve 2 really hungry folks.

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