Saturday, May 31, 2008

Morning Glory Curry

My beautiful Bride found this recipe in a book entitled Vegetarian Thai Recipes. Morning glory, also called Water Spinach or Ong Choy, is a long green vegetable that grows easily in waterways. It can be found in most Asian supermarkets, and is delicious stir-fried; there are many recipes from most Southeast Asian countries. The whole kaffir lime in this recipe is an unusual ingredient, mostly its zest and sometimes its juice is used. This is a delicious curry, served over fragrant Thai jasmine rice.

Morning Glory Curry
2 Tbsp oil
1 garlic clove, finely chopped
1 Tbsp red curry paste
1 cup coconut milk
1 cup oyster mushrooms, chopped
fried tofu, sliced
3 kaffir lime leaves, coarsely chopped
1 small kaffir lime, cut in half
1/2 tsp salt
1 Tbsp tamarind water (mix tamarind paste with water)
1 Tbsp light soy sauce
1 tsp sugar
1/2 cup vegetable broth
1 cup morning glory, cut into 1 inch pieces

Heat the oil and fry garlic until golden brown. Stir in the red curry paste and immediately add the coconut milk, stirring well. Add remaining ingredients except for the last two. Stirring constantly, bring to boil. Add vegetable broth and return to boil. Add morning glory, cook until wilted, only 1-2 minutes. Serve with jasmine rice.

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