Thai Green 'Chow Chow' Curry

I love Thai curries!!! And what I love perhaps more than eating Thai curries, is smelling Thai curries.  If you have ever made one, you know what I am talking about.

This is perhaps one of the most aromatic dishes I have ever concocted - including RAW Granola Bars!  I must admit, it took a bit of searching for a starter recipe - but they are out there folks, and good ones, simple ones....

After eating the amazing Green Chow Chow Curry at GreenDog Cafe in Columbia-Tusculum, my taste buds couldn't wait another moment.  I had to cook this dish.  With a little help from about.com I was able to create a curry worthy of making again...and again, and again...

Ingredients:

1 tablespoon olive oil

3-4 cups spinach, washed and whole

8 oz mushrooms (we went with Crimini...love Crimini), sliced

1/2 cup vegetable broth

3/4 can coconut milk

For the Green Curry Paste:

1 stalk lemongrass, thinly sliced

1/4 can coconut milk

1-3 jalapeno (depending on your spice ability)

1 compressed cup chopped cilantro, leaves and stems

1 shallot, chopped

4-5 cloves garlic

1 thumb-size piece ginger, peeled and sliced

1 tablespoon soy sauce

2 tablespoons lime juice

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground white pepper

1 teaspoon brown sugar

For the Curry Paste - which is definitely worth making on your own.  After your first wiff of it, you will understand.  I am a total cheat - no mortar and pestle for me, just the ole' food processor.  Feel free to combine these ingredients by hand - I am sure that you will extract more flavor this way, but for those like me with limited time and young ones - a food processor does just fine.  Combine all Green Curry Paste ingredients into the food processor and puree until you get a nice paste.  It will have a slight chunk to it, but should be relatively smooth.

For the final dish.  Heat olive oil over medium heat in a medium pot.  Add sliced mushrooms and cook, stirring occasionally until most of the water has evaporated (anywhere from 5-15 minutes depending on the mushroom).  Then add ALL the green curry.  Cook for 2-4 minutes, once the aroma is realeased, add vegetable broth and bring to a low boil/simmer and add spinach.  Stir until the mixture is fully incorporated.  Add remaing 3/4 can of coconut milk.  Stir and let simmer for 2-4 minutes (it's hard to wait because it looks and smells SO GOOD!) 

We eat this over brown rice to 'healthy' it up a bit with a Socca Pancake on top ↴

Ingredients:


1/2 cup chickpea flour
1/2 cup water
1 tablespoon olive oil
pinch of cumin

Whisk ingredients together.  The consistency will be like watery pancake batter.  If you have a good non-stick skillet you won't need a drizzle of olive oil, but if your's strays on the side of sticky then you will want it.  Pre-heat skillet over medium heat.  Pour a 1/4 cup of batter into the pan.  Cook for about 2 minutes on each side and enjoy!

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