Today was one of those horrible days. You know the ones where it's not quite winter, not still fall, and has an air of the never ending spring rain? Really, a fairly common kind of day out here in Nova Scotia, but I was raised an Ontario girl, and I just can't seem to adapt to this weather. Seven years and I still cringe when it arrives. It makes me wish I could hop on a plane and head somewhere warm, really, somewhere HOT would be even better. Matters only become worse, when I realize that it was one year ago today that I came back from a lovely trip to Australia. Why did I come back?
With the weather the way it is - slushy snow coming down horizontally - all I wanted was something warm and comforting for supper. What I really wanted was a fantastic Thai Chicken and Noodle soup I ate a few years ago. Sadly, I have no chicken, no noodles, and no stock in the house right now. Heck, if I know that The Italian Gourmet would have some available, and it was by some amazing chance gluten-free, I would have braved the crazy drivers and headed downtown to get some. Alas, people can't drive, and I know it is not GF, so I headed straight home after work.
After I spent a few minutes staring blankly into my cupboards, I finally clued in that I had coconut milk and curry paste. So, I satisfied my craving with a hearty bowl of "Thai" green curry. It's most likely not actually authentic, but it's pretty darn good. I don't yet make my own paste, I have a few recipes to try, I just haven't made it that far. Feel free to make it if you can, or pick up a pre-made paste from the grocer. You don't have to use Green Curry paste, you could use Red, or Yellow. I like all of them, so I keep them in the freezer in a mini ice cube tray so I can use what I want, when I want.
1 can coconut milk
1 Tbsp curry paste, more or less according to taste
1 tsp coconut oil
1/2 green pepper, sliced
1 small onion, sliced
6 large mushrooms, sliced
1 large carrot, sliced
1/2 bunch of kale, sliced
2 large handfuls of unsalted cashews
In a large sauce pan or wok, heat the oil over med-high heat. When beginning to pop add the curry. Stir until fragrant. Add in all veggies except the kale. Stir for a minute or two, to coat with paste.
When veggies are evenly coated in the paste, add 1/2 the coconut milk. Stir and bring to boil. Leave to simmer a few minutes.
Add kale, cashews and remaining coconut milk. Bring back to a boil, and simmer until kale is wilted.
Serve over a bed of rice to soak up some of the rich sauce.
Makes enough for two main courses.