Veggies in Yellow Curry

 Veggies in Yellow Curry

2 (13.5 oz) cans coconut milk*

1/2 cup (4 oz) yellow curry paste (recommended: Mai Ploy)*

1 small russet potato (about 8 oz) peeled and cut into 1/4 inch pieces

2 carrots, peeled and sliced into 1/4 inch thick rounds

1 small onion, chopped

1/2 red bell pepper, cored, seeded and chopped

1 (15 oz) can baby corn, rinsed and drained

1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced

 5 sprigs Thai basil, with stems, plus 1/4 cup chopped*

3 kaffir lime leaves*

1 Tbs fish sauce*

*Can be found at specialty Asian markets

Serving suggestions:  steamed white rice

Directions

In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute.  Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves, and fish sauce. Reduce the heat and simmer, covered, for 30 minutes.  R
remove the lid and continue to simmer until the vegetables are tender, about 5 min.  Discard the lime leaves and basil sprigs.  Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.

Serves 4-6

Turkey Larb

Turkey Larb

 Ingredients

Dressing:

1/3 cup fresh lime juice, from about 5 limes

3 Tbs fresh lemon juice, from 1 large lemon

2 Tbs fish sauce*

2 Tbs honey

Larb:

3 Tbs vegetabe or canola oil

1/2 red onion, diced

3 shallots, thinly sliced

1 (4 inch) piece lemongrass, minced (about a 1/4 cup)*

1 Thai Chile, such as prik kee noo, or 1 serrano chile stemmed and thinly sliced*

Kosher salt

1 1/2 pounds ground turkey, preferably dark meat

1/2 cup chopped fresh mint leaves

freshly ground black pepper

1 head butter lettuce, leaves separated

*Can be found at specialty Asian markets

Serving suggestion: sticky or steamed white rice

Directions:

Dressing:  In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey.  Set aside.

Larb: In a large skillet, heat the oil over medium heat.  Add the onion, shallots, lemongrass, chile, and salt, to taste.  Coo, until the vegetables begin to soften, about 5 minutes.  Add the turkey and season with salt.  Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. 
Add the dressing to the pan and cook for 2 minutes.  Remove the pan from the heat and stir in the mint.  Season with salt and pepper, to taste.

Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter.  Serve with sticky rice. 

4 Servings