Friday, June 8, 2012
Green Curry Broth
While scrolling through my Pinterest app, I saw that Heidi from 101 Cookbooks had posted an older recipe from her site - Green Curry Broth. I can't explain why, but it really appealed to me at that moment and I made it for dinner not too long after that.
First, you chop and chop and slice and dice and chop some more to create the foundation for the delicious green curry broth. This is the longest part of the recipe. After all of this cooks down to impart its flavor, you strain it out and throw it away. At first I was sad about this, but then I tasted the broth - it was amazing. Next time, I would not bother with all the fine dicing and such - you can get this done much faster with bigger chunks and since you're straining it, you probably won't even notice a difference. I also wouldn't hesitate to make this broth with the intention of freezing it, without any add-ins, to enjoy on a rainy day.
Once the broth has been made, you can put pretty much whatever you want in it. We opted for rice noodles, shredded cabbage, broccoli, frozen corn and green beans, and I saved the tops of the scallions (used in the broth) and added those in too. I chopped handfuls of mint, basil, and cilantro from my balcony and mixed those in at the very end. I topped off my own bowl with a little swirl of coconut milk. This was a good combination of things, but I would break the noodles in half next time, and I had also intended to add cubes of tofu, but things got away from me.