Supper Club: Coconut Green Curry

Do you like green eggs and ham?

I’ll tell you one person who does not. And that’s this girl.

I do not like them in a house. I do not like them with a mouse. I do not like them here or there. And I certainly do not like them for St. Patrick’s Day fare.

If this were the St. Patty’s day quick fire on Top Chef for an easy dinner party meal, I’d be taking the more figurative than literal approach to the holiday challenge. Padma wouldn’t see green food coloring, cabbage, or shamrocks anywhere near my dish.

Instead, Tom Colicchio would be awarding me immunity for my healthy coconut green curry sauce. He would admire how quick and easy it is to whip up (and remark that it’s the perfect sauce for a St. Patrick’s Day dinner). As the host, all you have to do is cook a variety of vegetables, meats, and rice and let your guests assemble their own plates (hellooo picky eaters‘ paradise!). Top off everyone’s choosings with the winning green curry sauce and you have yourself a St. Patrick’s Day-themed dinner party without any green eggs and ham!

Lucy Dana is a junior at Duke University who is looking forward to eating coconut green curry on St. Patrick’s Day this saturday. Read more…


Coconut Green Curry Sauce
Serves 4 with leftovers

One 14-ounce can light coconut milk
6 scallions, chopped
4 tablespoons green curry paste
1 cup chicken broth
2 tablespoons fish sauce
1.5 tablespoons packed brown sugar
¼ teaspoon salt
2 teaspoons lime juice
1 handful cilantro, chopped

In a medium saucepan, heat the coconut milk over medium heat. Stir in the scallions and curry paste; cook, stirring frequently, until combined, about 3 minutes.

Stir in the broth and bring to a boil over medium-high heat, constantly stirring. Reduce the heat to a simmer and add the fish sauce, brown sugar, salt, and lime juice. Cook 2 more minutes, stirring occasionally.

Take off heat and stir in cilantro. Pour over any combination of sautéed veggies, protein, and rice.

Originally posted on Thursday, March 15th, 2012

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