Re: [CH] Easy green curry recipe
Linda Panter (lipant@sympatico.ca)
Thu, 2 Jun 2005 22:02:09 -0400
Thanks for the tip! I will have a look for this here in Canada.
We do get one brand of Thai curry pastes, one of which I bought
but haven't tried yet, for Yellow Curry. That's my favourite in
Thai restauarants. It's rarely hot enough but I like the flavour.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Linda
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Some people try to turn back their odometers. Not me - I want
people to know WHY I look this way: I've traveled a long way and
some of the roads weren't paved.
----- Original Message -----
From: David Gallardo
To: Chile Heads
Sent: Thursday, June 02, 2005 9:31 PM
Subject: [CH] Easy green curry recipe
I discovered something at our local Asian market I thought I'd
share:
the Mae Ploy brand of Thai green curry paste. It's great to have
on hand
for making easy and authentically hot curry. (If you've been to
Thailand
& eaten at a non-tourist restaurant, you know what I mean. I was
impressed and I'm no chile wimp.) A little goes a long way and so
far
the jar we bought has made at least about half a dozen meals.
The gist of making any Thai curry sauce is that you first make a
paste
by pounding spices, green chiles, shrimp paste etc using a mortar
and
pestle. This the raw material for the sauce, and for green
curries
requires a number of spices that are hard or impossible to find
fresh in
my neck of the woods. (Thai basil, kaffir lime leaves, galanga,
lemongrass.) So this paste is more valuable than just a
shortcut.
We use it to make a quick vegetarian dish approximately like
this:
Sautee about 2 T of the green curry paste in a couple of T of oil
till
fragrant.
Add whatever sliced veggies you like: bean sprouts, bamboo
shoots, snow
peas, eggplant, baby corn, serrano, etc. and sautee these till
they
start to get tender.
Add pre-fried tofu cubes or chicken and stir in.
Add the clear liquidy part of 1/2 a can of coconut milk
Add 2 T sugar or to taste.
Stir and simmer for 5 min. or so till everything is tender and
happy.
Lower heat and add the thick part of the the 1/2 can of coconut
milk and
mix in, bring to near simmer. (You need to do this otherwise the
sauce
will break.)
Notes:
Adjust the amount of coconut milk to make the sauce as strong or
soupy
as you like.
You should probably try it without extra chiles first; the paste
is
already pretty hot. We always get carried away with serranos and
end up
making it a bit hotter than what we find comfortable, but of
course it's
more fun that way!
The main way this differs from an authentic recipe (apart from
the
pre-mixed paste & choice of veggies) is that you would normally
add more
fresh lemongrass and basil when you add the coconut milk.
@D
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David Gallardo | Author | Consultant
Java, C/C++, database development | Internationalization
Author: Java Oracle Database Development
Lead author: Eclipse in Action: A guide for the Java developer
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