Wednesday, May 19, 2010

Green Curry of Asparagus, Spring Onion and Fresh Garlic

Although only two vegetable vendors were to be found at today's Pasco Farmer's Market, luscious spring onions, radishes, asparagus, and fresh garlic were on offer. All this greenness made me feel like making something green. Someone once told me that when you wear clothing that is all the same color, you feel calmer. I feel calmer when my ingredients match, too.

I'm really pretty excited about how good this dish turned out. You can see that the sauce would suit itself to a variety of other vegetables and meats. The garlic was so fresh that I just sliced the whole head without peeling.

If you don't have mint, use cilantro or basil, or just skip the herb. For fish sauce, you could use soy sauce, but it won't have the same flavor, of course. I didn't have any limes, but if I had, I'd have squeezed a bit of lime juice over everything.

And if you don't have free-range chicken, deranged chicken will do.

1-1/2 pounds asparagus, trimmed and cut into 2-inch lengths
4 large (2-inch diameter) spring onions, white and light green parts only, sliced
1 head very fresh garlic, sliced (or a couple of garlic cloves, chopped)
3 cups local, free-range chicken, boned, cooked and cut into 1-inch chunks

1 small (6-ounce or so) can of coconut milk
1 tablespoon Thai green curry paste
1 tablespoon Thai fish sauce
1 tablespoon sucanat or brown sugar

1/3 cup or so fresh mint, chopped

In large skillet, pour coconut milk and whisk 'til smooth. Turn heat to medium, and add curry paste. Cook, whisking, 'til sauce is hot and bubbly. Add fish sauce and sucanat, cook another minute or two.

Toss in all the veggies and the chicken pieces and cook, stirring often, until the veggies are crisp-tender. Asparagus should still be bright green.

Mix in mint and serve with rice or couscous.

This makes a light but flavorful sauce for everyday meals; if you want a richer dish, and you'd like the vegetables to be really saucy (like in a Thai restaurant), double the sauce recipe.

Makes 4 very hearty servings.

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