Fourth Time Around

I am that person that loves shopping in the supermarket. I have been known (pre-parenthood and on grandparent weekends) to spend a few hours in a new supermarket wandering the aisles and sometimes circling back to aisles after finding something in another aisle. If I see something new I must buy it. Sometimes I have to pull out my phone just so I have some idea what things are. The phone came in handy once when I almost bought Durian which may have stunk up my house forever.

My favorite aisle is always the spice aisle. My spice drawer is full to the brim and I have more spices in the pantry and even more in the cabinets. I never discriminate against new spices. If I don’t have it already then I feel compelled to buy it. And I have not been disappointed yet. One of my favorite spices of the moment is red curry paste. It has lemongrass, ginger and chiles (among other things) and tastes fantastic with coconut milk (my other current mini-obsession).

Red Curry Paste.jpg

Red Curry Paste

The other night while we were eating dinner, The Kid started getting fussy and saying he was “All done.” Usually I can convince him to wait until everyone is done eating before he gets up from the table. But then I realized the problem and had to say to him, “Honey, I realize you are all done, but can you sit at the table and wait for Daddy to finish his fourth helping?” That was also my cue to write down the recipe so I could repeat it…

Garbanzo & Potato in Red Curry Sauce

Garbanzo & Potato in Red Curry Sauce.jpg

2 tablespoons olive oil
1 Spanish onion, cut 1/4″ pieces
2 pounds shitake mushrooms caps, chopped 1/2″ squares
2 tablespoons kosher salt
2 tablespoons curry powder
1 tablespoon whole grain mustard
1 tablespoon red curry paste
6 yukon gold potatoes, cut in 1/2″ cubes
1 15oz can garbanzo beans, drained and rinsed
1/2 teaspoon cumin
2 tablespoons smoked paprika
1 teaspoon poultry seasoning
1 teaspoon freshly ground black pepper
1 celery stalk, minced
6 sundried tomatoes, minced
2 cups chicken stock
2 teaspoons fish sauce
1 can coconut milk
1 cup frozen corn kernels
1/2 cup scallions chopped

In a medium-hot large saucepan, add the olive oil. Add onions, mushrooms and kosher salt. Let the onions and mushrooms saute for about 3-5 minutes until they start to brown slightly. Add the curry powder and let it toast in the oil for about a minute. Add the mustard, red curry paste, garbanzos, potatoes and spices. Cook stirring occasionally until spices begin to stick (about 5-8 minutes). Add the celery and sundried tomatoes. Add the chicken stock and fish sauce. Scrape up all the bits stuck to the bottom of the pan. Add the coconut milk and corn. Cover the pan and cook for 20 minutes or until the potatoes are fork tender. Add scallions and transfer to serving dish.


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