Last 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.
- 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
- 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.
- Add rice to 1 cup boiling water. Cover and cook until water is absorbed, about 30-35 minutes.
- Steam broccoli in microwave. Set aside.
- 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.
- Add broccoli and zucchini to curry. Allow to sit for 5 minutes, covered.
- Heat remaining Tbsp of oil in skillet and fry garlic until brown and crispy. Remove garlic with slotted spoon and drain on paper towel.
- 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.