Growing up, my family lived in the woods. We couldn’t really see our neighbors there were so many trees. And these trees meant business. Huge, towering oaks with thousands upon thousands of orangey-red leaves each, standing over 2 acres of lawn. And that meant that during the months of September, October, and November, 47.68% of my time (along with my siblings) was spent raking.
You can imagine how happy I was to be a renter once I went to college. No more shoveling, no more picking up sticks, and especially no more raking. Huzzah!And then we bought a house. And on our little city lot, we managed to purchase two strapping maple trees, a massive oak tree, and several leafy contributors in the back. So we bought rakes. And despite my incredibly bad attitude, I was surprised that we finished in just a few hours…not the endless days of raking I had grown up to expect. And this year, it went even better due to a freak windstorm that that blew the majority of our leaves into our neighbors’ yards down the block. We stood behind the curtains and gloated. And maybe even high-fived. And then there was today. We woke up to another gusty day, but this time, the leaves were blowing back into our yard. We’re pretty sure we saw our neighbors peeking out from behind their blinds, cackling in our general direction. So, we’ll be out to rake again this week…before the predicted snow *gasp* comes later this week (sorry to complain, East Coast). With the gusty days and promise of snow showers, curry just feels right. Especially thai green curry with its killer combo of spicy heat and sweet coconut milk.
(recipe inspired by The Split Pea Blog...from Albania!)
(yields 4-6 servings)
I adapted this recipe by turning it from a soup into a regular curry. I omitted 5 cups of chicken broth as well as the chicken. Instead, I doubled the onion, and added lime juice, as well as bell peppers and green beans, to the mix. I changed fish sauce to soy sauce, and served it all over rice.
1 tbsp. olive oil
2 small onions (I used one red, one white)
5-6 garlic cloves, thinly sliced
2-in. piece of fresh ginger, peeled and grated
1 1/2 tbsp. green curry paste (less or more depending on the spiciness of your paste)
2 tbsp. Indian curry powder
1 (14 oz.) can of coconut milk
2 1/2 tbsp. soy sauce
2 tbsp. sweet chili sauce
4 c. red kuri/ambercup squash, cut into 1-in cubes (about 2/3 of a squash)
1 tbsp. brown sugar
1-2 tbsp. lime juice
1/4 c. water
salt to taste
1-1 1/2 c. vegetable (broccoli is outstanding, I used thai green beans because I had them), cut into 1-in. pieces
1 bell pepper, cut into thin slices (flash-frozen bell peppers work great in this recipe!)
1/2 c. fresh chopped cilantro
2 green onions, thinly sliced
Heat the oil in large skillet over medium heat. Add the onions, garlic, ginger and sauté for about 3-5 minutes.
Add the curry paste and curry powder and cook for 1 more minute, stirring constantly.
Stir in your coconut milk, soy sauce, chili sauce, brown sugar, lime juice, squash and water. Bring to a boil, then lower heat. Simmer, uncovered for around 15 minutes or until squash is tender but not mushy. (In other words, you can slide a fork through it pretty easily without it falling apart).
Add your veggies (broccoli or green beans, plus bell peppers) and simmer for 5 more minutes or until vegetables are tender-crisp.
Serve over rice, and garnish with cilantro and green onions. Get someone to cook this while you rake so that you have a tasty incentive to actually finish.