Gary's Third Pottery Blog
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Gary's third pottery blog

WRITE TO ME! garyrith@yahoo.com Come see me! Gallery 41 Owego, NY Sept. 7. Cooperstown Art Association "Earth, Wind, Fire" New York Invitational August 22-Sept 20.. Six Mile Creek Winery Harvest Fest September 13. All material on this blog unless stated otherwise is copyright Gary Edward Rith 2013-2014

Wednesday, August 8, 2012

killer kurry

vases by Gary Rith

OK, as you know, we will sometimes go to the Thai noodle house, get the spicy Thai noodles and the GREEN CURRY! What on earth goes into green curry???????  I have made it my goal to learn, because I swear it is my absolute favorite dish on earth. (I think green curry has coconut milk and lime, along with curry etc)
WElllllll, Susan last week is like "I have this curry dish my kids always ask for when they visit.  I'll give you the recipe, its vegetarian, and I combined different recipes to make it!".  And gives me this A PLUS recipe that uses up all the veggies in the fridge.  AND I say to myself "I bet I can make spicy Thai basil noodles, duh, easy!".
And so yesterday, i did :)  Recipes follow.....


Gary's spicy Thai basil noodle

-cook 1 1/2 cup rice noodles. drain
-in fry pan, pour in 2 TBS sesame oil, diced garlic, lots of pepper flakes, saute a minute or 2, then added one cup halved grape tomatoes and a handful basil leaves, stir around in the hot oil about a minute, then remove from heat, add cooked noodles, stir around, DONE :)

Susan's curry, Gary style

1 can coconut milk
16 oz can diced tomato
16 oz can white beans
3 potatoes--white and sweet mix is fun
2 cups frozen green veggies, like peas and broccoli
2 carrots diced
diced squash, or whatever:
---choose zucchini, green beans, tofu, frozen "chicken" strips, anything that is 2-3 cups
one onion
a lot of fresh garlic
chunk of diced ginger
cinnamon
curry powder
pepper
hot pepper flakes
to make it Gary's green curry:  zest 2 limes, set zest aside till the end, squeeze out the limes and save the juice

---use a food processor and put in the onion, garlic and ginger and a little water, grind it up into a paste
---in large fry pan, add oil and sprinkle in a lot of curry powder and cinnamon, heat for a minute, then add the onion paste
---add tomato and coconut milk
---add in beans and all other veggies, bring to a boil and simmer 20-30 minutes, taste test a potato and carrot to be sure they are tender and cooked
---last step---remove from heat, stir in lime juice, top with lime zest, serve with noodles!

1 comment:

Lori Buff said...

We had curry for dinner last night, where was this recipe? It sounds wonderful.

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I am a part-time pottery instructor at Cornell University Pot Shop and a full-time studio potter and sculptor, married to superhawt Missus Tastycake.