Curried greens

DSC09993-001DSC00002-001

Another lunch full of veggies. I have big ones to finish :

DSC09791-001

Suguna kabocha.

DSC09877-001

Romanesco.

DSC09322-001

Okinawa’s lime.

Edamame for the proteins.

2013-09-27

In green Thai curry, with coconut milk.

DSC09989-001

With rice and a fruit.

DSC09987-001

Fish and broccoli green curry, steamed sticky rice

DSC07165-001DSC07187-001

Variation on a classic. The green coconut milk curry and balls of rice to dip in it.

DSC07168-001

The little originality is I’ve used fish (cod fish) instead of meat. Then broccoli and goya.

DSC07171-002

The sticky rice in bamboo basket (recipe).

DSC07174-001

Served in a bowl with pakuchi (coriander).

DSC07183-001

Grab a little rice and enjoy…

DSC07180-001

Mountain of veggies green curry

DSC06893-002
DSC06882-002

Yeah, all those veggies inside a curry trying to recreate the mountain green curry of the mountain people in the North of Thailand and South of China. It’s very sour, very bitter, very green… and the combination is refreshing. Well, that’s my arranged version with what I had in stock, as they surely never get favas and okras, but they have many local produce I can’t get.
I think the sansho (lemony, bitter), the goya (bitter), the ginger (hot) bring the good balance.

DSC06886-002

Green sansho peppercorns (frozen), onions, ginger, bay leaves.

DSC06890-002

Goya bitter cucumber, broad beans, okras, carrots.

DSC06898-002

I used green curry paste, brown sugar, citrus juice for the broth.

DSC06908-002

Ready.

DSC06915-002

Served with jasmine rice.

DSC06911-002

A side-dish totally fusion : white sashimi konnyaku, yellow bell pepper and balsamic reduction sauce.

DSC06916-002

DSC06919-002

Okra green curry

DSC06140-001
DSC06175-001

For hot weather, a dish from a hot country : Thai green curry. I’ve loaded it with okras, the hydrating greens that help fight the heat.

DSC06118-001

Today’s basket is very juicy : okra, green sweet chili peppers, tomatoes, enoki mushrooms

2013-07-12

First : carrots, onion, coriander roots, lemon grass, sansho peppercorns…
Then : Thai green curry paste, coconut milk, chicken legs…
Finally : the veggies, a few laurel leaves, and at the end, bits of peeled lemon…

DSC06134-001

That gives a big volume !

DSC06148-001

And steamed potatoes. Yes, that should be rice, but I wanted tatoes for their potassium… and well, I wanted to eat them with whatever.

DSC06165-001

DSC06163-001

Indian green curry as a perk of juicing

DSC09379-001

DSC09386-001

Palak saag, the Indian spinach curry is an excellent way to enjoy your greens. Today, I made it to recycle.

DSC09345-001

I had 4 days of this ! The grounds that stay in the filter when I make green juice:

2013-04-05

I had 4 days : 1 of spinach, 1 of kikuna (chrysanthemum leaves) and 2 of komatsuna. A full cup.

DSC09352-001

Onion, garlic, ginger, whole spices…

DSC09358-001

The grounds and a powder mix for chana masala that contains mango and I find excellent. I also added 1 ts of black sugar.

DSC09360-001

That gives that mud. I’ve added silky tofu. On top, a tbs of olive oil, fresh veggies.
Mmmmm….

DSC09376-001

Dark green curry with bean balls and hana mame

A green curry soup garnished with big and small tasty bites…
Made on the model of Indian spinach curry, but using komatsuna greens, it’s quick to prepare, and deliciously spicy.

Made some more black soy bean balls (like here), fried some onions, reheated the balls, some big beans (hana mame), then added the liquid mixed in the blender :
-lots of komatsuna greens, a few slices chunks of green lemon, a 1 tbs of Japanese curry spices, turmeric, black pepper, 1 tbs of potato starch and salt.

Garnished with green and red togarashi chili pepper, wedges of lemon and some garam masala powder on the balls.

I had a kaki persimmon for dessert.

Green fish curry and greenhouse mikan

A very quickly prepared green meal round an arrange Thai green curry and the season’s megastar fruit.

I use commercial curry paste, I’ve added coconut cream, nam pla, brown sugar, bay leaves, cardamom and what is listed.

Sides, a few edamame and green mikan mandarin oranges.

A quick bread with fennel seeds.

Green mikan, more precisely greenhouse mikan. The Japanese mandarin oranges, the mikan are riped in Winter. These are grown in greenhouses so they can be ready from the end of Summer. They are not too young. But they are more acidic. It’s very refreshing.

Another great meal in my stomach…