Green Curry Paste:
1 whole bunch cilantro (1/2 cup stems chopped and leaves set aside)
3-inch piece ginger, peeled and sliced
6 garlic cloves, crushed
2 medium shallots, coarsely chopped
1-2 green chiles (jalapeno / serrano), chopped
2 limes, divided
1 T. brown sugar
1 t. ground coriander
Kosher salt, as needed (1t. + extra)
1-2 T. water
Veggies, etc. (adjust quantities to your liking!)
6-8 oz. shiitake mushrooms, stems removed and sliced
1 heaping cup cabbage (any variety), cut into large dice
1 heaping cup pumpkin/winter squash
1 cup green beans, cut into 2-inch pieces
1 small red bell pepper, sliced
2 T. neutral oil (avocado / safflower / grapeseed, etc.)
1 can (13.5 oz.) coconut milk
About 1 cup water
Garnishes / accompaniments:
8 oz. rice noodles
About 3-4 T. dry-roasted peanuts
Make curry: Grate zest from 1 lime. Combine cilantro stems, ginger, garlic cloves, shallots, chiles and lime zest in a food processor or blender. Add 1 T. brown sugar, 1 t. ground coriander and a big pinch of kosher salt. Puree, adding 1-2 T. water until a smooth paste forms. Set aside.
Prep veggies as directed above. Heat 2 T. oil in a large saute pan over medium-high heat. Add mushrooms and pumpkin/winter squash. Season with salt. Saute until water releases and then evaporates from mushrooms. Add peppers and green beans and saute a few minutes more. Add reserved curry paste and cook, stirring constantly, until it begins to stick to the pan, about 4 minutes.
Add coconut milk and 1 cup water and deglaze the pan. Season with 1 t. salt and bring to a simmer over medium heat. Add cabbage. Cook, stirring occasionally until flavors come together and curry thickens slightly, 8-10 minutes.
Meanwhile, prepare rice noodles according to package instructions.
Taste curry, season with additional salt if needed. Serve curry over rice or rice noodles, topped with cilantro, peanuts and lime wedges.
Chef’s Notes: This recipe is great year-round! Here are veggies that work well and can be added when in season: bell peppers, green beans, summer squash, bok choy, carrots, broccoli, cabbage, any kind of mushroom, pumpkin/winter squash. Edamame or tofu can be added for extra protein.
Recipe adapted from Bon Appetit.