Jim and I have learned to love curry. Since we can't get real chile in Alaska, we have learned to make due with curry. I was not sure about straining out the garlic and onions in this recipe....but it totally made sense in the end. I guess you just have to trust. Here we go with a list of what you need to complete this dish.
Your curry sauce:
1 can of coconut milk
1 TBSP of fish sauce
1/2 cup clam juice
1/4 cup Vermouth or white wine
1 TBSP chopped garlic
2 shallots diced fine
1 TBSP ginger paste or freshly grated
2 TBSP green curry paste
later on you will add
1/4 cup brown sugar
1/4 cup lime juice
Cook this down about 1/3 and set aside.
Your rice is this (taken directly from the link)...I had leftover rice and adjusted the recipe for my own needs.
* 1/4 cup carrot, small dice
* 1/4 cup celery, small dice
* 1/4 cup yellow onion, small dice
* 1 tablespoon chopped fresh ginger
* 1 cup basmati rice
* 3 cups water
* 1/2 tablespoon turmeric
Sweat the carrots, celery, yellow onion and fresh ginger in a medium sauce pot. Add Basmati rice and toast. Add water and turmeric, and bring to a boil then cover. Finish in the preheated oven for 15 to 20 minutes.
Saute your peppers and zuchinni and whatever else you truly love in a saucepan until crisp-tender.
Serve like this...rice, veggies and curry sauce. Happy eating!\