Jul 16, 2012

thai green curry in a pan squash


This past week, I went out to dinner to my favorite Thai restaurant with one of my best friends.  We go there pretty often and neither of us ever look at the menu.  I always get the green curry with veggies and/or tofu.  She always gets the basil chicken.  It's kind of our thing.

So, I started thinking about making some of my own green curry at home.  I made it a few years ago (and it's super-easy with the pre-made curry paste), but I wanted to do a different twist on it.



This past week with Fresh Fork we got some cute little patty pan squash and a few zucchini, so I figured it was a good a time as any to try something out.

Food is always better when you can eat the bowl.  Think about it: soup in a bread bowl, ice cream in a waffle bowl, strawberries in a chocolate box.  The container sometimes makes it.  So, here, I did squash bowls.

**This can be a pretty spicy recipe, depending on how much curry paste you add, so start with a little and add more to taste.


Thai Green Curry in a Pan Squash
Recipe adapted from Thai Kitchen
Serves 4

Ingredients:
  • 1 1/2 c brown rice (uncooked)
  • 4 pan squash
  • 1 can coconut milk (13.6 oz, I used light)
  • 1-4 tbsp green curry paste (less or more depending on how spicy you want it; we like at least 4 tbsp)
  • 2 tbsp brown sugar
  • 2 tsp dried basil
  • up to 1 c. water, depending on how thin you want the curry
  • 1 can (1 c.) bamboo shoots
  • 2 zucchini, peeled and cubed
Start cooking the brown rice according to package instructions.  Place the pan squash in a large pot (with a lid).  Cover the bottom of the pot with about 1 inch of water.  Bring the pot of the squash/water to a boil and put the lid on.  Allow the squash to steam until they are tender (test with a fork).  Once squash are prepared, remove them from the pot to cool.



In the meantime, prepare the curry.  In a large saucepan combine the coconut milk, green curry paste, brown sugar, basil and water (adjusting to taste).  Bring it to a boil over medium heat.  Reduce to a simmer and continue to cook for about 15 minutes.


While the curry is simmering, cut the tops off of the squash and use a grapefruit spoon or melon baller to remove the seeds.  Be sure to leave at least 1/2" of the squash on all sides, so it won't collapse.


Add the bamboo shoots and zucchini to the curry.  Cook the veggies in the sauce for 5-10 minutes, until tender.


Once everything is ready, plate the squash.  Fill the squash with rice and top it with the green curry and veggies.  Serve warm.

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