Our basil, in particular, has come in like gangbusters.
I can't really call it a problem, because I love basil. I love the way it smells (a bit like licorice, a bit like pepper, but sunny and bright). I love the way it looks: a green just a shade darker than springtime. Most of all, I love the way it tastes.
But even I am having a hard time using up the bounty in my earth box. Pizzas, pastas ... I'm even tempted to try basil ice cream.
The curry paste can be frozen, so don't worry that this recipe makes more than you would use in a single meal. To turn the paste into a delicious dish, simply simmer vegetables (I used potato, cauliflower, and carrots) in two cups of vegetable stock, one can light coconut milk, and the green curry paste. When the vegetables are tender, add some green peas, a can of rinsed chick peas, and some diced baby corn . . . and bring back to a simmer. (You could throw in some cooked chicken if you prefer.) Serve over rice.
Green Curry Paste
1/2 c. cilantro leaves
3/4 c. fresh basil
1/3 c. ginger (peeled, coarsely chopped)
3 Tbs. chopped garlic
1 Tbs. grated lime zest
1 Tbs. ground coriander
1 tsp. each cumin, black pepper, and salt
Combine all ingredients in a blender, food processor, or mini chopper. Add enough water to make a paste.