Just Stay Home | Green Curry + Thai Basil Gin Fizz

As much as I love exploring the restaurants and cocktail bars of a city, there is something so therapeutic to settling in at home to a challenging recipe, with a complementary cocktail in hand.

When you find that you have ample time to cook because of a pandemic (just, you know, as an example), try making a nice soup and freezing most of it for those days when you won’t have so much time.

This recipe was spicy, pungent, and oh-so-smooth with the addition of blended squash. Don’t skip the garnish- it will make your entire apartment smell like a foot for a few hours (oof, roasted fish sauce…) but it is truly the piece de resistance. I made a little jasmine rice with toasted almonds to accompany the dish, and tossed in some cubed soft tofu.

Find the recipe below (borrowed from the New York Times cooking), with a few notes: I didn’t have lime leaves so substituted lime zest. Also, in place of peanuts I used sliced almonds because again, I had them on hand. 

Thai Basil Gin Fizz

Created by my in-house cocktailero Zach, the secret here is a thai chili tincture that brings out the botanical qualities of the gin and basil and adds a nice, lingering spice to the finish. This drink is ideal for a pandemic with all of the immune-boosting ginger and turmeric! Trust me. I know a doctor.

Want to know more about Sneaky’s Tinctures? Send an email to sneakyspiritsocialclub@gmail.com and we’ll fill you in on the rest.

INGREDIENTS (for 2 servings)

• 4oz gin
• 20g diced ginger
• 10g diced turmeric
• 5 leaves fresh basil
• 1oz simple syrup
• Juice of 2 limes (roughly 3oz)
• 4 droppers of Sneaky’s Thai Chili Tincture

Marinate 4oz gin with diced ginger, diced turmeric, and basil leaves for at least 30 minutes. Add all ingredients into a shaker, shake and pour over ice. Top with soda and garnish with a basil leaf.

Butternut Squash and Green Curry Soup

INGREDIENTS

FOR THE SOUP:

• 4 tablespoons coconut oil or neutral-tasting oil
• 3 medium shallots, diced
• 1 (2-inch) piece of fresh ginger, peeled and thinly sliced
• 1 lemongrass stalk, cut into 3-inch pieces
•  Kosher salt
• 2 medium butternut squashes (about 4 pounds), peeled, seeded and cut into about 3/4-inch cubes
• 2 (13 1/2-ounce) cans coconut milk
• 6 to 8 tablespoons Thai green curry paste, or to taste
• 3 tablespoons fish sauce
• 3 to 4 cups water or chicken stock, preferably homemade

FOR THE GARNISH:

• ¾ cup raw peanuts
• ¾ cup unsweetened raw coconut flakes
• 2 tablespoons fish sauce
• 8 small dried red chiles, such as Japones or chiles de árbol, thinly sliced
• 1 tablespoon neutral-tasting or melted coconut oil
• 1 tablespoon minced lemongrass
• 1 teaspoon sugar
• 10 lime leaves, thinly sliced (optional)
•  Handful of Thai or Italian basil leaves
• 2 to 3 limes, quartered

PREPARATION

1. Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
2. Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
3. Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
4. Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
5. Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
6. Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

Cheers everyone, and stay indoors!