Thai curries are among my absolute favorites, but until last night I’ve had very little success with them. What a wonderful coincidence that the same night I decided to sacrifice my latest batch of elkslip (Calthus leptosepala) for an experiment with a normally-unsuccessful-dish (especially because Gregg made me promise while gathering the elkslip leaves that we’d make then into dip) that it would turn out so remarkably well.
I can’t take credit for the green curry paste, which is manufactured in Thailand by Namprik Mersri Ltd. We picked up a can of it last summer at Bangkok Asian Market in Fort Collins, Colorado. That stuff is extremely spicy, so I mixed spoonfuls of it with a can of coconut milk until it was to my liking—which ended up being fairly spicy with just under half a can of curry added.
My recipe also calls for a handful of finely chopped dandelion flowers. These were a last minute decision and it would probably be just fine without them, however, I really liked the way they added a hint of golden yellow to the otherwise green curry.
Without further ado, then, here is the recipe. This one is a gem!
Elkslip Green Curry
- 1 can coconut milk
- green curry paste
- 6-7 cups of elkslip leaves and stalks, washed well
- 10-15 dandelion flowers, washed
- 1/2 onion, sliced thin
- 1 red pepper, sliced thin
- 2-3 cups of cubed tempeh, tofu, or meat of your choice
- white jasmine rice
Boil elkslip for 20 minutes, drain, and set aside. Sautee onions and red peppers in oil until they start to soften. Chop dandelion flowers fine and throw on top of the cooked peppers and onions. In a separate pan, fry tempeh or tofu until browned (if desired), or meat until cooked. Prepare curry sauce by mixing curry paste spoonful by spoonful with one can of coconut milk to desired taste. Combine curry sauce, elkslip, protein, and onions/peppers in a pan, using a fork to spread the elkslip evenly throughout the curry. Cook together on the lowest heat for 5 or 10 minutes and serve on rice.
That’s it. This entry is done at a mere 357 words. Can you believe it?