One of the difficulties of buying vegetables at a farmers market, or otherwise, is if you want to keep a good variety on hand, you end up with extra that need to be used. This recipe came as one of those pantry-raiding adventures. And, it’s an insanely easy, fast, one-pot take on curry that works wonders for lunches. (Note: this isn’t necessarily the most authentic curry, and there are more things you can do to elevate it further, like add lemongrass and ginger, etc. However, this is just a base.) I can imagine this would be perfect home-sick food, but equally good long-day food. I call this a soup, but it is really barely in the stew category. You can make it thinner, but the thick, risotto-like quality is comforting to me.
2 T Green Curry Paste
2 Cloves Minced Garlic
1 Small Onion, diced
2 Cans Coconut Milk
3-4 Cups Water
Salt to taste
1 Small Butternut Squash
3 Small Red Potatoes
1 Yellow, 1 Green, 1 Red Bell Pepper
(all vegetables should be a rough, 1 inch dice)
2 Cups Jasmine Rice
1/2-3/4 lbs Salmon
Heat the onions, curry paste, and garlic in a tablespoon of oil for a few minutes, just until softened and fragrant. Add coconut milk and water, and heat until boiling. Then, simply add all vegetables and rice. Stir every few minutes to avoid sticking on the bottom. I use a cast iron dutch oven for this, but it could also be made in a crock pot, I would imagine, quite easily. You could easily leave this a vegetable curry, and perhaps add some cauliflower, sweet potatoes, carrots, or other things that you have around. But, if you want to add meat:
Simply add diced chicken with the vegetables, and let it cook through.
After about 15 minutes, add diced boneless, skinless salmon. Or, if skin is still attached, lay fillet on top and barely submerge until cooked, then remove the skin carefully with a knive, and roughly chop and add to the mixture. Finish cooking until rice and potatoes are tender.
Add peeled, deveined shrimp once the rice is tender, and cook just until they turn pink.