Yesterday I felt like making green curry. But when I got to the store, they didn’t have any basil. I almost abandoned my plan, but went with it in the end, without the basil. While at the store, I noticed strawberries were on sale, and though it seems odd to eat strawberries in November, I decided I’d attempt to make some bubble tea to go with the curry. I looked for pre-made tapioca balls, but the only thing I found that looked close to what I wanted was a sort of fruit mix that included mung beans and red beans. I was going to buy it, but I noticed it also had gelatinous mutant coconut and sodium benzoate as ingredients, and I try to avoid those. So this bubble tea won’t have bubbles.
So here is what I started with for the curry:
I first mixed less than half the can of green curry paste with a little vegetable oil and a little tamarind paste. Then I added a can of coconut oil and the juice of a lime. I let it boil, then turned it off and set it aside so I could use the pan for brown rice. So then I made the rice.
Next I chopped up an onion and put it in the cast iron with some oil. Then the yellow peppers, eggplant, green beans, scallions, and tomatoes. I juiced a lime into it.
While it was cooking, I put a quart of strawberries and some peach nectar into the food processor. I added some coconut milk and soy milk. I think it would have been better without the coconut milk, but my husband liked it.
And that was dinner. Not as good as Opart Thai green curry or Nhu Lan bubble tea, but it worked.