Green Curry Paste FTW

Last night I wanted something ‘different’ for dinner – not my typical steamed veggies and whatever. As I mentioned earlier, I buy a LOT of produce. This past weekend I brought home green beans, bok choy, asparagus, mushrooms (a blend of oyster, shitake and crimini) and leeks. I was hungry and didn’t feel like spending a LOT of time cooking. I decided to “borrow” another of my husband’s favorite pots – the wok this time. Our stove has its own fitted wok stand for the burners (it can be used on any burner). My husband uses the wok now nearly every time he cooks.

I wok’d up the green beans, some bok choy, garlic, onions and the mushrooms in coconut oil. It looked so beautifully green and healthy. Last time I was in the Asian market picking up some curry sauce I saw a package for green curry paste. I took that as well and that’s what I used last night. Wow – that was HOT. The package had called for mixing the paste with coconut milk, which I did not have handy. I’d used the coconut oil and added cream for a liquid. I figured that would get me to the coconut milk taste/consistency. It was delicious. There are no leftovers. My husband loved it too.

That has been unusual the last few years. I stuck to my traditional eastern European flavors: salt, pepper, onion, garlic, paprika. I think he was bored by those flavors. With the new kitchen and the easy availability of spices, and the fact that it’s just the 2 of us, I’ve been trying many new flavors and foods. I’ve begun keeping shallots and leeks on hand. Looking at various recipes online for intriguing flavors (which reminds me – I haven’t talked about the red lentil butternut squash soup). I had never cooked squash (or eaten it for that matter) before my adventures last month. It’s working quite well! (And a side note to my son who reads this blog periodically – if you use green curry paste and don’t cut it too much with milk – you can eat just about any vegetable around. *grin* It’s so hot that is the ONLY flavor you will register. Trust me.)