Ask me tomorrow, and it's probably going to be the chicken wings I'm planning on making for the Superbowl.
I don't have a favourite food; I have a food I'm craving right now.
Now, making Thai food vegan is problematic because of the fish sauce. That savoury, umami goodness just can't be replicated. Even the good folks over at Moosewood haven't found the perfect vegan substitute for it - at least that's what they say in their Sundays at Moosewood cookbook.
And I won't pretend that I don't think this recipe could benefit from a tablespoon or two of fish sauce. In my opinion, it could.
Having said that, without the fish sauce, it's still pretty darned tasty. And what's not to love? Fresh herbs, coconut milk, serrano peppers... it's just a total winning combination.
And I may have stood over the stove with a spoon eating the leftover sauce.
I said may have.
...
Okay. I totally did.
Green Curry with Bok Choy
(Cooking Light Jan/Feb 2011)
Ingredients
1/2 cup chopped fresh cilantro
2 tablespoons chopped peeled fresh ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
8 garlic cloves, peeled
3 small serrano chiles, seeded
2 large shallots, coarsely chopped
4 cups coarsely chopped broccoli florets (about 1 head)
2 cups (1/2-inch-thick) slices baby bok choy
2 teaspoons dark sesame oil
4 teaspoons sugar
1 tablespoon lower-sodium soy sauce
3/4 teaspoon kosher salt
3 Kaffir lime leaves
1 (13.5-ounce) can light coconut milk
1 (14-ounce) package water-packed organic firm tofu, drained and cut into 3/4-inch cubes
1/4 cup fresh lime juice
2 cups hot cooked long-grain white rice
1/4 cup chopped fresh basil
2 tablespoons chopped fresh mint
Directions
1. Combine first 7 ingredients in a food processor; process until smooth. Set aside.
2. Cook broccoli florets in boiling water in a large Dutch oven 3 minutes or until crisp-tender. Remove broccoli from water with a slotted spoon; drain and rinse with cold water. Drain; set aside. Return water to a boil. Add baby bok choy to pan; cook 1 minute. Drain and rinse with cold water. Drain; set aside.
3. Heat Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add cilantro mixture to pan; sauté 1 minute, stirring constantly. Add sugar and next 4 ingredients (through coconut milk) to pan; bring to a boil.
Add tofu; cover, reduce heat, and simmer 6 minutes or until slightly thick. Add broccoli, bok choy, and juice; cook 1 minute or until heated, tossing to combine.
Discard lime leaves. Place 1/2 cup rice in each of 4 bowls; spoon 1 1/2 cups tofu mixture over each serving. Sprinkle 1 tablespoon basil and 1 1/2 teaspoons mint over each serving.
2. Cook broccoli florets in boiling water in a large Dutch oven 3 minutes or until crisp-tender. Remove broccoli from water with a slotted spoon; drain and rinse with cold water. Drain; set aside. Return water to a boil. Add baby bok choy to pan; cook 1 minute. Drain and rinse with cold water. Drain; set aside.
3. Heat Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add cilantro mixture to pan; sauté 1 minute, stirring constantly. Add sugar and next 4 ingredients (through coconut milk) to pan; bring to a boil.
Add tofu; cover, reduce heat, and simmer 6 minutes or until slightly thick. Add broccoli, bok choy, and juice; cook 1 minute or until heated, tossing to combine.
Discard lime leaves. Place 1/2 cup rice in each of 4 bowls; spoon 1 1/2 cups tofu mixture over each serving. Sprinkle 1 tablespoon basil and 1 1/2 teaspoons mint over each serving.
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