This is Bueno comfort food – Thai Green Curry. You can make it anytime, but I crave it mostly during our midwestern winter, grey months of December, January and February. It’s base is a creamy broth with the addition of a little lime juice, which is bright and cleanses the palate. The mint is fragrant and the basil is lightly spicy. Garbanzo beans and peanuts add protein, while the potatoes are starchy, and dissolve a little into the broth making it even creamier.
We have discovered that although we like the potatoes cooked in the coconut broth, we cook the cauliflower separate and par cook it – helping to retain it’s bite – for an additional layer of texture between soft (potatoes) and crunchy (peanuts).
We enjoy German Riesling with this meal, and have paired Bueno’s Thai Green Curry with Peter Lauer “Senior” Riesling,
and A.J. Adam Riesling.
Get cozy, enjoy some comfort food, plus an amazing glass of wine! xo, dana
- 2 – 13 ounce cans lite coconut milk
- 3 tablespoons green curry paste
- 1 cup unchicken stock
- 2 tablespoons fish sauce
- approximately ½ pound yukon or red potatoes (quartered)
- approximately ½ head cauliflower (cut into flowerets and par cooked in boiling water 1-2 minutes)
- ½ to one can garbanzo beans, drained
- approximately 8 ounces frozen green peas
- lime juice
- fresh basil to taste
- fresh mint to taste
- salt and pepper to taste
- Add the curry paste and coconut milk to a soup pot or dutch oven.
- Heat to a boil and lower the heat so the mixture is at a simmer.
- Add the broth, fish sauce, and potatoes.
- Let that cook for 30 minutes to allow flavors to meld and potatoes to soften. Add frozen peas, cooked cauliflower, and garbanzo beans.
- Let simmer 5 minutes and remove from heat.
- Add the lime juice and chopped basil and mint to curry.
- Serve over rice.
- Top with chopped peanuts and additional basil and mint.