While okra is usually thought of in Creole/Cajun food, it also works well in other highly spiced cuisines. Some think it tastes somewhat like eggplant, which means it substitutes effectively in Thai-inspired curry. I’ve made this recipe to serve alongside pot stickers, but adding some thinly sliced pork late in the game and cooking it until just done would work, too (you really don’t have to cook pork too long-10 minutes is plenty of time for this recipe).

5-6 Tbs. green curry paste (best to make your own, but that’s a different recipe)

1 can coconut milk (not light milk-do not shake!)

8 kaffir lime leaves completely minced

¼ cup Thai basil leaves, chopped (optional)

2 tsp. fish sauce

1 tsp. brown sugar

1 tbs. tamarind paste

½ lb. okra in ¼-inch slices

½ lb. snap peas, de-stringed if that’s important to you

½ medium brown onion, thinly sliced

Heat about three tablespoons of the coconut milk solids from the top of the can on medium in a skillet or wok. (This is why you don’t shake-that fat on the top is a perfect “oil” to cook in.) Add the curry paste and lime leaves. Let this cook longer than you think it should, until it’s bubbly and very fragrant.

Stir in the remaining coconut milk and add the basil leaves (if you’re using them). Turn up the heat and let boil, stirring occasionally, until it reduces to the point where it coats the back of a spoon.

Turn the heat down but leave on simmer. Add fish sauce, sugar, and tamarind paste, and stir. Add okra, onions, and snap peas. Let cook, stirring frequently, for about 10 minutes, or until the okra is soft.

Serve with steamed rice.


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