Mr. CG and I cannot get enough curry. Any ethnicity, anytime. This week spring is really in the air here in Cowtown so I was feeling like a nice, light noodle bowl for dinner tonight. I dug out one of my favorite cookbooks and got to work. Referencing Meet the Coup Cooks Vegetarian Recipe cookbook, created by the lovely ladies at my favorite restaurant here in Calgary, I began compiling the ingredients to make their version of Green Coconut Curry Hot Pot. I did a bit of tweaking to make the dish more pescatarian than vegetarian to please Mr. CG. Here’s how to make tonight’s dinner in all its deliciousness!
4 tbsp lemongrass (I couldn’t find fresh lemongrass at my local organic market so I used dry lemongrass spice from Thailand)
2 tbsp curry paste (again, this came home with us from Thailand so it is as authentic as it gets, and hellaspicy!)
6 tbsp fresh ginger, minced
1 cup organic veggie stock
2 cans organic coconut milk (the original recipe called for 3 cans but I only had 2 which worked just fine)
6 fresh lime leaves (I also didn’t have this ingredient so I substituted 6 dried kaffir leaves in its place)
1 lime, squeezed
3/4 cup of dates
4 cups of seasonal vegetables, cut into thin slices (I used broccoli, asparagus, red bell pepper, zucchini, and carrots)
1/2 package of edamame beans, shelled
1 package of rice noodles
1 lime cut into quarters
2 cups of fresh prawns
oil for sauteing
Place the 3/4 cup of dates and 2 cups of water in a pot and boil until dates are soft and most of the water has evaporated. Blend the mixture in a food processor until smooth – this will make a 1/4 cup of date paste. Set aside.
In a pot on medium heat with a little oil, heat the lemongrass, curry paste and 3 tbsp of ginger for 5 minutes, stirring constantly. Add coconut milk, veggie stock, and lime leaves. Bring to a boil, turn down the heat, and let simmer for 20 minutes. Turn off heat, add lime juice and date paste, and stir until smooth.
In a large pan, saute veggies and edamame beans with remaining ginger until tender.
Skewer the prawns and brush lightly with oil. Grill over medium heat until cooked through. Set aside.
Add coconut curry mixture to the veggies and heat until it bubbles.
Add rice ribbon noodles to a pot of boiling water for 5-7 minutes, or until done. Drain and portion into each bowl. Cover with veggie curry mix, then add prawns. Garnish with a lime wedge.
I know that I have posted about green curry in the past, but this hot pot recipe is just too good not to share. Light, flavorful, and so YUMMY! This dish turned out to be perfectly spicy – so make sure you have a cold beverage handy!
Enjoy ~CG xo