This is a fast and loose interpretation of a Thai “yellow curry”. Be sure not to cook the vegetables to long or they will get mushy and unpleasant. This dish has some heat to it as written, but if you prefer it mild, simply omit the chilis. If you do not have Thai basil, substitute cilantro or mint. If you like your food spicy, substitute in 1/2 cup of Cilantro Chili Sauté Juice for a half cup of the stock.
INGREDIENTS:
1 head of cauliflower, florets cut around 1 inch across 4 carrots, peeled and diagonally sliced into ¼ inch thick slices 2-3 summer squash (enough for 2 cups cut), oblique or wedge cut into ¾ inch pieces 1 small to medium onion, peeled and cut into 3/16ths inch thick slices, cut radially along the length 1 stem lemongrass, white part only, sliced diagonally ¼ inch thick, then smacked with the flat of a sturdy knife to crush a little 2-3 ¼ inch thick slices of galangal or ginger, peeled, smacked gently with the flat of a knife or cleaver Neutral flavored oil as needed 1-2 tablespoons “sweet” yellow curry powder 2-4 Thai or serrano chilies, split lengthwise (or to your taste) 1 can coconut milk (whole preferred as opposed to “light”*) 2 cups vegetable stock Salt and pepper as needed ½ cup loose packed Thai basil, Genovese basil, or cilantro or mintMETHOD:
Bring a large pot of water to a boil and salt it liberally. Fill a bowl with ice water in the sink. When the water is boiling, add the carrots and cook until they just lose their raw edge and start to become tender, around 5 minutes. Remove with a slotted spoon or spider and dump into the ice water.
Repeat with the cauliflower. In this case, cook just until it loses its raw-ness and then dump into the ice water. Be sure the water is quite cold with plenty of ice. As soon as the vegetables have stopped cooking, remove from the water and drain thoroughly, then set on kitchen towels to dry off.
Heat a large chef’s pan or sauté pan over medium-high heat. When hot, film the bottom liberally with oil and get quite hot. Season the squash well with salt and pepper, then carefully toss into the hot oil. Cook briefly, just long enough to color the squash along the cut surfaces. Remove the squash with a slotted spoon, draining it over the hot pan, and put with the cauliflower and carrots.
Add the onions to the hot pan and toss to coat with oil. Sauté until tender. Push the onions to the outside of the pan bottom and add the curry powder, stirring it in. When fragrant, add the chilies, ginger and lemon grass, stir for 30 seconds, then add the stock. Bring to a boil, then add the coconut milk. Bring to a boil and cook until the liquid has reduced by around 50% and is thickening up a bit. Season with salt and pepper.
Lower the heat to a simmer and add the reserved vegetables to the sauce and cook to heat through. Add the ½ cup of basil (or whatever herb you chose), stir it in, and simmer one minute more. The sauce should be fragrant and flavorful with the herb. If not, cook a little more.
Serve hot with basmati rice or the grain or noodle of your choice.
Chef’s Notes:
*Light coconut milk has the coconut cream removed, so has to be reduced a lot more to get a creamy texture. If you have whole coconut milk, shake the can really well to incorporate the cream into the milk. If all you have is the light coconut milk, you may have to reduce the sauce longer to get it to thicken.
You can substitute potatoes for the squash easily-just cut the potatoes into ½ cubes and blanch until tender. Add to the ice-bath to chill and proceed with the recipe, ignoring the summer squash instructions. If you wish to add tofu, cut firm tofu into 1 inch cubes and add to the pan when you liquid starts to boil.
Serves: 4
Source: Chef Andrew E Cohen
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