Cauliflower and Asian Long Beans in Green Curry and Kaffir Lime Leaves
- 4 tablespoons vegetable oil
- 1 cup onion, minced
- 1 -inch ginger, minced
- 3 cloves garlic, minced
- 2 tablespoons green curry paste*
- 2 stalks lemon grass, cut into 1-inch sections
- 2 cups coconut milk
- 4 Kaffir lime leaves, finely sliced*
- 2 tablespoons fish sauce*
- 1 tablespoons sugar
- 1 head cauliflower, cut into florets
- 2 Asian eggplants, cut into chunks (optional)
- 1 pound Asian long beans, cut into 1-inch pieces*
- 1 fresh green chili, sliced
- 1 cup cilantro leaves
- In a large saucepan, heat the oil and add the onion, ginger and garlic.
- Cook until softened.
- Add the curry paste and lemon grass.
- Pour in one cup of coconut milk, lime leaves, fish sauce and sugar.
- Bring the sauce to a boil and add the cauliflower.
- Stir well and cook for 5 minutes.
- Reduce the heat to a simmer and add the eggplants, long beans, chili and remaining cup of coconut milk.
- The mixture is done when the eggplant it cooked through yet retains its firmness.
- Season to taste and add cilantro leaves, retaining a few for garnish
- Note: As this curry is intended to be quite hot, it is suggested that the seeds in the chilies NOT be discarded.
- However, this decision depends solely on personal tastes, as does the variation, up or down, of the number of chilies used.
- *Can be obtained at: Asia Market, 71 Mulberry Street, NYC, Attn: Cathy, telephone: (212) 962-2028
vegetable oil, onion, ginger, garlic, green curry, lemon grass, coconut milk, lime, fish sauce, sugar, cauliflower, eggplants, long beans, green chili, cilantro
Taken from www.foodnetwork.com/recipes/cauliflower-and-asian-long-beans-in-green-curry-and-kaffir-lime-leaves-recipe.html (may not work)