Vegetable Recipes - Green Curry Vegetables, Recipe by Jean-Georges Vongerichten


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Green Curry Vegetables, Recipe by Jean-Georges Vongerichten

A sublime recipe from the renowned Jean-Georges Read note below

Green Curry Sauce

2 teaspoons coriander seeds
1 teaspoon cumin seeds
3/4 teaspoon freshly ground black pepper
5 fresh green Thai chiles, roughly chopped
4 shallots, roughly chopped
12 garlic cloves, roughly chopped
1 bunch fresh cilantro, including roots, washed thoroughly and roughly chopped
One 2-inch piece fresh galangal, roughly chopped

Green Curry Vegetables

2 cups chicken stock, preferable homemade or low-sodium canned broth
2 cups coconut milk
2 cups chopped fresh cilantro leaves
Salt
20 sugar snap peas, strings removed and ends trimmed
4 Thai eggplants, stemmed and cut lengthwise into eighths
8 fresh water chestnuts, peeled and quartered
4 fresh red finger chiles, cut into 1/2 inch pieces
8 okra, trimmed and halved lengthwise
8 baby corn, husks removed, trimmed, and halved lengthwise
12 asparagus, trimmed and cut into 1-inch pieces at an angle
One 8-inch piece bamboo shoot, cut into thin wedges
1 head broccoli, broken into small florets
4 kaffir lime leaves, halved lengthwise and middle vein removed
1/4 cup green peppercorns, canned are fine
1/4 cup nam pla (Thai fish sauce)

Method

To make the sauce: Put the coriander seeds, cumin seeds, and black pepper in a mortar and grind to a medium-fine consistency with a pestle. Alternatively, use a spice grinder and grind to a medium-fine consistency.

Transfer the spices to a blender with the remaining ingredients and 1/2 cup water. Blend and add another 1/4 cup water in a slow, steady stream with the machine running. Blend until smooth, scraping down the sides of the bowl as necessary.

To make the vegetables: Bring the chicken stock and coconut milk to a boil in a large saucepan over medium-high heat. Turn the heat to low and simmer until reduced by half, about 20 minutes.

Add the curry sauce to the mixture and stir well to combine. Remove from the heat and transfer to a blender. Blend for 2 minutes, then add the chopped cilantro leaves and blend until smooth. Set aside.

Fill a large bowl with water and ice and set aside. Bring a medium pot of water to a boil and salt it generously. Add the sugar snap peas and eggplant. Cook until the peas are bright green, about 2 minutes, then immediately transfer tot he ice water bath. When cold, drain and set aside.

Put the curry sauce into a medium saucepan and set over medium heat. Add t he remaining vegetables, lime leaves, and green peppercorns. When the sauce comes to a boil, add the reserved snap peas and eggplant and the nam pla. Cook for another 4 minutes. Serve immediately.

Makes 4 servings.

Reprinted with permission from © Jean-Georges Vongerichten, Asian Flavors of Jean-George, by Jean-Georges Vongerichten, published by Broadway Books. click for book review

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NOTE: "All the flavor in this dish comes from the cilantro roots. The green curry sauce is just amazing with heat from the chiles and freshness from the aromatic herbs. The list of vegetables here is just a guideline. Use whatever vegetables are fresh at the market, except for leafy or root vegetables. Steamed white rice is a must for this dish." Jean-Georges Vongerichten

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