Green Curry Recipe
The winemaking team at Layer Cake Wines travels the globe making great wines for the people. During our travels, we do everything possible to eat and drink as the locals do. We made a Green Curry while bottling the 2008 Layer Cake Shiraz in Australia and wanted to share the recipe with our friends.
Green Curry Preparation total time (1hr):
Ingredients:
Fruit: Mango, Papaya, Apples, Banana, Pears (Fruit provides the sweetness, use ripe fruit and whatever you have on hand, it’s going to be a part of your curry base and not garnish)
2 cans of unsweetened Coconut Milk
Chicken Stock
Green Curry Paste
Sushi Sticky Rice/Brown Rice/Uncle Bens
Versatility: Curry goes well with Shrimp, but, works with Chicken and Pork. Curry is also a perfect accompaniment for roasted vegetables and tofu for a vegan/vegetarian preparation. So it’s your choice.
Curry:
Prepare a mirepoix.
Cut up your onions, carrots, garlic, ginger and peel back a layer on your lemongrass so fresh flesh is exposed and cut in half. The best way (since this doesn’t have to be pretty) is to dice your onions, cut the carrots across the length into thick wheels and to peel cloves of garlic. The ginger should be sliced into nice chunks. The fruit should be added to this mixture, no peels. Cube mango, apples or pears and just break up a banana.
Open your can (s) of Green Curry, Coconut Milk and Chicken Stock (water can be substituted)
In a sauce pot on MEDIUM HIGH:
Heat a small pancake worth of olive oil and then add your mirepoix (vegetable/fruit mixture) and allow to cook till tender.
Slow cooking is good cooking, our goal is to allow each component to develop it’s full potential flavor wise. Ultimately, caramelization of the onions, carrots, ginger, lemongrass..is your desired result.
At this point, the green curry should be added to your caramelized mirepoix. Stir into the mixture so the curry covers all of your mirepoix.
The spice compound of the curry requires heat be applied to maximize the oils and flavors of the curry
As the smell of the curry rises to meet your nose, the oils have been released and it’s time to add your liquid.
Start with a cup of chicken broth and water mixture (50-50) is my preference.
Then add 1-2 cans of coconut milk and stir in thoroughly and simmer.
The coconut milk is going to thicken your curry rapidly; it’s also going to sweeten it some and add body. Depending on how pungent and how thick you would like your curry, it’s time to adjust and then reduce to intensify the flavors. Adding stock and water, (or just one or the other) will allow you to thin the curry. Go slowly as to not overwhelm your sauce…you can never go back, only add.
As you achieve consistency, it’s best practice to strain all of the aromatics/mirepoix from your curry through a fine sieve and then salt and pepper to taste.
The curry sauce will hold over night should you want to make it ahead.
Enjoy!!!!
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