This recipe is based on a dish that was made for me while staying on an organic farm in Pai, a village in Northwest Thailand, that only eats what it produces. It’s a deliciously quick, simple and clean curry that combines a variety of healthy and hearty fresh veggies. The chili component is sure to heat up both plate and palate, while simultaneously staving off winter colds and boosting immunity.
Pai Vegetable Curry
Ingredients
2-3 Thai red chilies, depending on preference
3 cloves garlic
2 Tbs coriander stems, chopped
1 shallot, chopped
5 peppercorns, or 5 grinds of fresh black pepper
3 kaffir lime leaves, or substitute 1 lime zested
2 cans organic coconut milk
1 small kabocha squash or pumpkin, cleaned and cut into bite-sized pieces (If using orange pumpkin, remove skin first). However, the Kabocha skin (the round green-blue squash) is tender enough to eat
2 large handfuls of washed spinach
1/4 pound baby bok choy, quartered
1/2 cup toasted cashews
2 Tbs fish sauce
1 handful of cilantro leaves
1 handful of Thai basil leaves, or substitute regular basil
Juice of 1 lime
Preparation: In a mortar and pestle, or food processor, grind the chilies, garlic, coriander, shallot, and pepper to a paste.
In a large saute pan or wok, fry the paste with the lime leaves in 1 tsp oil until very fragrant, about 1 minute.
Add the squash and cook for another 3 minutes, followed by the coconut milk.
Simmer for about 15 minutes. When the squash is tender, add the spinach, bok choy, and cashews.
Season with the fish sauce and salt as needed. Cook for another 5 minutes.
Finally, add the herbs and lime juice. The curry should be very floral, with plenty of herbs in each bite.
Serve with lots of brown jasmine rice and a bowl of extra herbs, lime wedges, and sliced cucumbers.
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