With the overwhelming storms we had over the last few weeks, it seemed like weren't going to the sun for a while. Knock on wood. However, the rainwater replenished and rejuvenated all our plants and trees making our backyard look like a mini rain forest. The trees spread their branches such that they formed a canopy around our deck. We can now enjoy cool nights and breezy days.
Whenever I settle down on our swing, I feel like I'm relaxing on a houseboat in the backwaters of Kerala or on a hammock in between two palm trees on a tropical island. With weather like this, it's only natural to prepare dishes that add a little beat to your step. I packed this curry and half a cup of brown rice for lunch the other day. It was so good that I couldn't stop eating until I spooned the bowl clean. At that moment, I wished I was eating my lunch on the swing while enjoying the cool breeze passing over me. This "curry" is such a simple and flavorful dish, but don't take my word for it. Go green and make it for yourself and enjoy it.
Here's the ingredients' list and procedure for this dish called Indo-Thai Green Curry:
- 1 lb Green Bell Peppers, chopped into 1" cubes
- ½ cup Frozen Peas
- 3 Green chilies, finely chopped
- 1" piece Ginger, grated
- ¾ cup Grated coconut
- ½ cup Evaporated Milk
- ¼ cup Fresh Coriander, chopped
- 1 tsp Whole Cumin or Mustard seeds
- 1½ tbsp Vegetable oil
- 1 tsp Salt (or as needed)
Procedure:
1) In a blender, blend coconut, green chilies and ginger to a smooth paste.
2) Heat oil in a saucepan and add whole cumin, when they splutter add bell pepper and salt. Mix well and cook under covered lid for about 5-7 minutes until the bell pepper pieces are soft but firm.
3) Now add the coconut paste you made in Step 1 as well as evaporated milk and cook uncovered for about 3-4 minutes or until you notice a gravy consistency.
Remove from stove and mix in the frozen peas. Garnish with coriander & serve hot with your favorite flatbreads: roti, naan or pooris. The curry is also good with rice.
Quick Tips:
1) For a richer consistency, replace evaporated milk with coconut milk or half & half.
2) You can substitute potatoes for bell peppers (just boil the potatoes in microwave for 5-6 minutes, peel & cube them and follow the directions.
3) Also, coconut can be replaced with 1/3 cup poppy seeds (powder the dry seeds and then add water to make a smooth paste). You can also replace it with coconut milk and dry coconut if fresh coconut is not available with the same measurements.
Here's the ingredients' list and procedure for this dish called Indo-Thai Green Curry:
- 1 lb Green Bell Peppers, chopped into 1" cubes
- ½ cup Frozen Peas
- 3 Green chilies, finely chopped
- 1" piece Ginger, grated
- ¾ cup Grated coconut
- ½ cup Evaporated Milk
- ¼ cup Fresh Coriander, chopped
- 1 tsp Whole Cumin or Mustard seeds
- 1½ tbsp Vegetable oil
- 1 tsp Salt (or as needed)
Procedure:
1) In a blender, blend coconut, green chilies and ginger to a smooth paste.
2) Heat oil in a saucepan and add whole cumin, when they splutter add bell pepper and salt. Mix well and cook under covered lid for about 5-7 minutes until the bell pepper pieces are soft but firm.
3) Now add the coconut paste you made in Step 1 as well as evaporated milk and cook uncovered for about 3-4 minutes or until you notice a gravy consistency.
Remove from stove and mix in the frozen peas. Garnish with coriander & serve hot with your favorite flatbreads: roti, naan or pooris. The curry is also good with rice.
Quick Tips:
1) For a richer consistency, replace evaporated milk with coconut milk or half & half.
2) You can substitute potatoes for bell peppers (just boil the potatoes in microwave for 5-6 minutes, peel & cube them and follow the directions.
3) Also, coconut can be replaced with 1/3 cup poppy seeds (powder the dry seeds and then add water to make a smooth paste). You can also replace it with coconut milk and dry coconut if fresh coconut is not available with the same measurements.
