Thai Green Curry

This was lunch today... and probably dinner as well.

Fry 1 tbsp of thai green curry paste on 1 tbsp olive oil (any vegetable cooking oil will do actually) until fragrant (should be over really low heat as the paste tends to burn easily).

Add 1/2 tsp minced galangal, 1/2 tsp minced lemon grass, 2 kaffir lime leaf, 1 tbsp coconut milk. Mix well.

Add 3 cups of squash/pumpkin cut into small cubes (I added carrots here as I still had some in the fridge. Thought the combination isn't that great though but was still good.)

Add 1/2 cup coconut milk and mix everything together. Allow to simmer then add 2 tbsp light soy sauce, 2 tbsp brown sugar (I used an Indonesian sweet soy sauce so it made the sauce look a little bit dark. It actually looked like Brown curry, hehehe).

Thin the sauce with some water. Cover and allow the vegetables to cook and soften.

Add a tbsp of coconut milk to garnish and some basil leaves.

Pour over steamed rice and enjoy.

I used the organic brown rice that I received from Mam Ces last xmas. I added too much water so it was too soft. When I was in Saudi, most of the rice needed twice as much water compared to the ones we have here in the Philippines. At least I know now that it requires less water.

Got to take a nap now and prepare for this afternoon's class.

Namaste.