Day #2: Green Curry

Since I started this AFTER our adventure started I won’t have any pictures for this one. I’ll get better about that soon though. Promise.

Pretty standard green curry here. Super easy to make yourself and easy to switch out veggies so you can use whatever you have lying around, but there are a few things you can do to make it really delicious. Here’s what you’ll need:

• Chicken, Beef, or Pork (we used Flank steak for this because it was the only thing left in the store at the time)
• 3 Large Pieces Ginger Root
• Handful of Garlic Cloves
• Thai Chilies
• Green Onions
• Sesame or Peanut Oil
• Rice Vinegar
• Fish Sauce
• Green Curry Paste
• Coconut Milk
• Red Bell Pepper
• Carrots
• Zucchini
• Shiitake Mushrooms
• Rice

Start off by mincing all the garlic, ginger, and thai chilies. Put those in a small bowl and save them for later.

Cut your meat up into wafer thin slices and put this in a bowl to marinate. Throw in about half the garlic/ginger/thai mixture and about 2 tablespoons of fish sauce, just enough to cover everything and let it sit for about 15 minutes.

Go ahead and start your rice now. If it is the 45 minute or longer variety sit down and wait a few minutes before going any further or you’ll finish before the rice is done.

Slice all your veggies into 1/4″ slices or smaller and place them all in a bowl.

Pour some oil in the skillet of your choice and get it hot. Once it reaches smoke temp, start sauteing your meat. Don’t turn it too often, you want it to get a little crispy around the edges. Once that’s cooked take it out and return it to the bowl (don’t worry about contaminating it, its going to simmer again in a minute).

If you need to add more oil go ahead and do that. Once everything is hot again, throw the rest of the garlic/ginger/chile mixture in along with the green curry paste. Let that simmer for about 3 minutes, then throw the veggies in. Toss everything around once or twice to coat them well and then let them brown a little on each side.

Deglaze the pan with just enough rice vinegar to get all the good stuff off the bottom. Put the meat back in and add the coconut milk. Let this simmer for just a few minutes or until the rice is done.

Spoon it over the rice and enjoy!