OH this was a lovely meal. I’m going to give detailed instructions on how to make your own Red Curry paste from scratch and also how to make your own vegetable stock from scratch. If your so inclined, you could just buy pre-made versions. I promise I won’t judge. The vegetable curry has fish sauce and is therefore not vegetarian. The salad does as well.
Green Mango Salad-
2 large green mangoes or hard unripe yellow mangoes
1/2 cup dried coconut
1 package soft leaf lettuce
2 Tbsp dried shrimp, pounded to a powder in a mortar and pestle
1 red onion, finely sliced
mint leaves and cilantro leaves
juice of 1 large lime
3 Tbsp fish sauce
2 bird’s eye chilies, seeded and finely sliced
2 Tbsp brown sugar
1. Cut your mangoes into slices (see here how to cut a mango if you have never done so before)
2. Warm a skillet on medium heat, dry fry your coconut until lightly browned. (about 2 minutes)
3. Mix your dressing ingredients in a bowl and stir well.
4. Line a serving bowl with lettuce leaves, then layer on the mango, powdered shrimp, coconut, onion. and mint and cilantro leaves.
5. Pour the dressing over the salad, toss and garnish with a bit more mint.
Thai mixed vegetable curry-
Gaeng Kari Pak
1 2/3 cups canned coconut milk
2 Tbsp red curry paste (*see instructions below)
2 tsp. ground tumeric
1 3/4 cups vegetable stock (*see instructions below)
1 1/3 pounds mixed vegetables: baby corn- halved, eggplant- cut into bite size pieces, carrots; cut into bite size pieces & zucchini; cut into bite size pieces
2 Tbsp fish sauce
3 lime leaves, finely shredded
1 basil sprig and 1 cilantro stem, leaves only
1. Heat wok on medium high, pour 1/3 of the coconut milk in and heat until bubbling. Add *curry paste and stir over moderate heat for a minute or so.
2. Add ground tumeric, remaining coconut milk and *vegetable stock to wok, bring to boil.
3. Add prepared vegetables, return to gentle boil, stirring constantly. Add fish sauce, some of the lime, basil and cilantro leaves.
4. Simmer gently until vegetables are just cooked, adjust seasonings.
5. Serve hot in a bowl with coconut rice.
*Red Curry Paste-
10 red chilies, seeded and sliced
1/4 pound red onions, sliced
4 garlic cloves, sliced
3 lemongrass stems, lower stems only, bruised and sliced
1/2 inch galangal, peeled and sliced
4 cilantro stems
1-2 Tbsp vegetable oil
1 tsp. torn lime leaves
1 tsp. shrimp paste (oh stinky stuff!)
1 Tbsp coriander seeds
2 tsp. cumin seeds
8-10 black peppercorns
1 tsp. salt
1. Blend the chilies, onions, garlic, lemongrass, galangal & cilantro into a fine paste in a food processor, add the lime leaves & prepared shrimp paste.
2. Dry-fry the seeds for a few minutes then grind to a powder with the peppercorns using a mortar and pestle. Add this and the salt to the paste in the processor. Blend well. Spoon into a glass jar with lid and it will keep for a week in the refrigerator.
1 1/2 pounds total combined weight of- white cabbage, carrots, celery, leeks and onions
8 cups water
1 tsp. salt
fresh ground black pepper to taste
4 tsp. tamari GF soy sauce
1/2 tsp. sugar
1. Discard the outer leaves & thick stalk of the cabbage and shred finely. Chop the carrots, celery, slice the leeks and cut the onions into quarters.
2. Place the prepared vegetables & water in a large saucepan. Add salt, pepper and bring to boil. Reduce heat, half cover and simmer for 40 minutes.
3. Strain through a fine strainer and return to saucepan. Boil 5 more minutes without lid. Stir in soy sauce and sugar.
4. Cool, then chill or freeze in batches.