This is the tale of the Spooky Thai Vegetable Curry. It begins as all such tales begin, on a dark and stormy night. A weekly gathering of random left over vegetables thrown into a kitchen-sink type of Thai-inspired green curry for an easy dinner. Until that fateful night, when half a red cabbage joined in.
The finished curry started off innocently enough, in the light of day, it looked bright and colorful. See above as proof positive. Quite the tasty dinner. But as darkness fell and the leftover curry put to bed in the refrigerator for the night, a transformation took place.
At noon the next day, the cook discovered the curry had developed a ghoulish purple cast, turning itself into Spooky Thai Vegetable Curry. Even though the curry looks very Halloweenie, the taste went unchanged, if anything it’s better. See? S P O O K Y.
Spooky Thai Vegetable Curry
Makes about 4 servings
The veggies can vary depending on what’s on hand. Besides the vegetables below, I’ve also thrown in various combinations of: sweet potatoes, green beans, baby corn, broccoli, and eggplant. But if you want the spooky effect, the red cabbage is a must as is a night in the fridge.
4 dried shiitake mushrooms, soaked and sliced
1/2 medium red cabbage, cut into pieces
2 large red potatoes, cut into chunks
1 medium carrot, sliced
1/4 cup cauliflower florets
1 small zucchini, sliced
Handful of torn kale
1/2 14-ounce package firm tofu, cut into cubes
13.5-ounce can of coconut milk
1 1/2 tablespoons green curry paste, store-bought or home-made
1 tablespoon tamari
1/2 tablespoon brown sugar
Cilantro for garnish
In a wok, bring the coconut milk to a simmer over medium heat. Stir in the green curry paste, tamari and brown sugar and bring to a boil. Reduce the heat and simmer for a few minutes.
Add in the vegetables with the longer cooking ones at the bottom (potatoes, carrot, etc), quicker cooking on top (tofu, cabbage, etc). The wok will be quite full but it’s okay as it’ll cook down some. Cook for 10 minutes, stir and add in the kale. Cook another 10 minutes or so until the potatoes are tender.
Garnish with the cilantro and serve with rice. For a spooky purplish cast, let cool and refrigerate overnight. The next day, reheat to serve.