Thai Green Curry with Green Grapes

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This recipe for Thai green curry is almost authentic. Why is it not completely authentic? Because the real stuff contains shrimp paste. It’s an integral part of the flavor profile. But just because you’re vegetarian or keep kosher, it doesn’t mean you should miss out on this lovely curry. Oh, and the grapes. Definitely a strange, but very nice addition.

Any serious Thai cook will tell you that you must use homemade curry paste in Thai curries. I won’t dissuade you from going that route, but right now I’m looking to whip up a very tasty meal in minimal time. Hence, the commercial curry paste.

As for certified kosher Thai curry pastes, I found one brand, with terrible reviews. But there are several vegetarian brands that don’t have shrimp paste. This one is my favorite. The brand that’s readily available in most supermarkets, Thai Kitchen, has all vegetarian ingredients. Their products, however, don’t have much flavor. If you use that one, you’ll need more. At least half the jar. (note: if you’re looking to make a very mild curry, this one may be a good choice. The aromatics in the recipe will give it a good flavor boost.)

The vegetables included in green curry vary from cook to cook, but it seems that potatoes, bamboo shoots, and snow peas are very popular choices, as are tiny Asian eggplants, string beans, and kabocha squash or sweet potato. I’m also tossing in some thinly sliced mushrooms. Because.

Other inclusions that are particularly nice are asparagus tips and/or broccoli. They accentuate the color and they taste good. For a splash of contrast, add some thin strips of red bell pepper just before you turn off the heat. You want the peppers to retain their crispness.

Thai curries usually include a protein, such as chicken, tofu, pork, or shellfish. Sometimes you’ll find a firm fleshed white fish or even salmon. You do you, but right now we’re making a Shabbat dinner, so shellfish and pork are definitely out. Thinly sliced tender steak is also a nice option. I don’t pre-sear the protein because the curry is more flavorful when the meat or fish cook in the sauce. You could also make this without a protein, with plenty of vegetables.

It can be difficult to find the ingredients to cook ethnic dishes in neighborhoods where the ethnicity in question doesn’t have a strong presence. So, sometimes concessions must be made. Most medium—large towns have an Asian grocery, and fortunately, almost anything is available on Amazon. Do the best you can. Please try to find kaffir lime leaves. The kaffir lime tree differs from other lime trees in that the fruit is not edible. One grows these trees only for the leaves. There’s no substitute for them and their flavor is superb. They’re available fresh in Asian markets and they freeze well. You can buy them dried, but fresh are better. I like them so much that I planted a tree in my Florida yard. But don’t fret if you live in the north. They do very well in a large pot. Just find a sunny spot in your house. By the way, any time I filch a few leaves for a curry I say a very respectful thank you to the tree. It’s just good manners.

Authentic recipes call for galangal which is sort of like a red-skinned ginger root. Its taste is a little different from ginger, but if it’s not available where you live, use ginger plus a bit of grated lime peel.

Fish sauce with only kosher ingredients can be found here. Here’s a vegetarian one, as well.

Thai basil and cilantro are also important ingredients. Some people hate cilantro. If that’s you, leave it out. And if you can’t find Thai basil, Italian basil will fill in nicely.

What you’re looking to create in pretty much all Thai curries is a combination of sweet, salty, spicy, and sour. What the correct balance is depends upon the particular dish you’re making. Ultimately, do what tastes good to you. The amounts given are a guideline.

Grapes are not generally expected in a Thai curry. They add a fun, sweet, juicy burst of flavor. This is simply my own affectation. Leave them out if you want to.

Serve your curry with lots of fluffy, fragrant jasmine rice, or for an impressive-looking, and tasting, twist, black rice, to soak up all that delicious sauce. Let diners known that the lime leaves are not edible and should be pushed to the side.

Don’t be put off by the long list of ingredients. They include a long list of optional vegetables. You’ll just need to spend five minutes dashing around the produce section of your grocery store.

The whole dish comes together in about 30 minutes (not counting pre-steaming or roasting hard squash or sweet potato)

Thai Green Curry

Ingredients:

The curry

• 2 tablespoons coconut oil

• 3 tablespoons shallots, minced

• 2 tablespoons fresh garlic, minced

• 1 tablespoon minced galangal (or ginger)

• 1—3 tablespoons (or more) Thai green curry paste

• 1 teaspoon salt, or to taste

• 2 tablespoons fish sauce

• 1—2 tablespoons coconut palm sugar (light brown sugar will do in a pinch)

• 1 can Thai regular coconut milk (not coconut water or coconut cream. Try to find a brand without additives) The light stuff is just thinned with water, so you get less product for your money. Be careful not to shake the can!

• ½ lime, juiced (limes vary in size). Taste and adjust to your preference.

• 1 cup chicken or chicken-less stock

• 6 kaffir lime leaves, torn in half along the spine and crushed a bit to release the flavor

• ½ cup Thai basil leaves, chopped (Italian basil works, but the Thai basil has a slightly different flavor. Leave some small leaves whole for garnish)

• ½ cup cilantro leaves, chopped (leave some leaves whole for garnish)

• 3 tablespoons lemongrass, thinly sliced (tender bottoms only). The stuff in the tube is an acceptable substitute.

The protein: Choose 1 or more. (If using a combo, use less of each one)

• 1 pound boneless, skinless chicken thighs, cut into 1 inch pieces, or breast, thinly sliced

• 1 pound tender steak, such as London broil, sliced thinly against the grain

• 8 ounces extra-firm tofu, drained, pressed, and cut into 1 inch cubes

• 1 pound skinless firm-fleshed white fish or salmon, from the thick end, cut in 1 inch pieces (Chilean Sea Bass, while pricey, is fabulous here.)

• A handful, as much as you’d like, of green seedless grapes, halved.

The vegetables: Whatever tickles your fancy

• 1 can sliced bamboo shoots (or fresh, if you can find them)

• 1 Japanese eggplant (the long skinny ones) cut into ¼ inch slices and then into half-moons

• 1 red bell pepper, thinly sliced

• A handful of any or all of the following:

• Zucchini, cut the same way as the eggplant

• String beans cut in 1 inch pieces

• Sweet potato, cut in cubes and steamed or roasted until tender but not falling apart

• Kabocha or other hard orange squash, prepared the same way as the sweet potato

• Tiny potatoes, scrubbed and halved

• Asparagus, tender parts only

• Broccoli flowerets

• Baby bok choy, thinly sliced

• Snow peas, strings removed

• White or shiitake mushrooms, thinly sliced

Method:

• In a medium saucepan or small Dutch oven, melt the coconut oil.

• Add the garlic, ginger, and shallots, and cook, stirring, until the garlic begins to turn brown.

• Add the curry paste and fry to release the flavors in the paste.

• Add the cream from the top of the can of coconut milk and stir it all well.

• Add the stock and the rest of the liquid from the can of coconut milk

• Add the kaffir lime leaves, the fish sauce, the lime juice, and the sugar and the lemongrass, and cook, stirring, for a couple of minutes. You want to bring it to a gentle simmer, but don’t boil it or the coconut milk will become thin.

• Add your protein (and potatoes, if using) and simmer for about 10 minutes. Then,d add your vegetables (except for the bell pepper and the herbs) and simmer for about 5 minutes more, until the vegetables reach your desired level of tenderness.

• Add the herbs, the halved grapes, and the sliced red bell pepper and cook for another minute or two so that the flavors meld.

• Serve the curry hot, with lots of fluffy jasmine rice. Asian black rice is also nice for an eye-catching dish. Garnish with the whole basil and cilantro leaves.