ISO: ISO CathyZ: re Thai Green Curry Paste.....

[barbara-in-va]

I made it last weekend, it was very easy to make. With 12 serrano chilies, it makes a lot. I put some into 4oz jars and shared with a couple of friends. I have not had a chance to cook with it yet but they both have. Both are wonderful and very intuitive cooks. Both called me to say that their dinner turned out fantastic and they loved the chilie paste!!!

Thank you Cathy!! It will be sometime next week before I get a chance to try it out on my own.

One friend sauteed onions and garlic, added a couple of cans of coconut milk, some spices, chili paste, soy, a red bell pepper, sweet potato and butternut squash then at the end a cubed up chicken breast. Simmered it all a bit and served over brown rice.

The other friend also started with chopped onion, garlic, ginger, add chili paste, coconut milk, soy sauce and simmered for a while. Then added soba noodles, shrimp and beet greens from the beets she happened to be roasting. She brought me a little bowlful, oh soooo good!!!

 

[CathyZ]

So glad you tried it Barbara. Have fun cooking with it.

Try my favorite chicken curry recipe with it- I'll post the rec. I also love to mix a little in (the green curry paste) with ground lamb for burgers.


THE CHICKEN CURRY
1 tbsp oil
1 chopped onion
2 tbsp homemade Thai green curry paste (I put a little more in)
1-1/2 cups coconut milk
½ cup water
1 lb chicken thigh fillets, cut into bite-size pieces
4 oz green beans, cut in half
6 kaffir lime leaves, shredded
1 tbsp each fish sauce and lime juice
1 tsp finely grated lime zest
2 tsp brown sugar
¼ cup coriander leaves chopped

Heat oil in heavy-based pan. Add onion and curry paste. Cook for about 1 min, stirring constantly. Add coconut milk and water and bring to a boil. Add the chicken, beans and kaffir lime leaves. Stir to combine. Simmer for 15-20 min or until the chicken is tender. Stir in the fish sauce, lime juice, zest and brown sugar. Sprinkle with coriander leaves and serve with steamed rice.

Note: I dry-fry extra cumin seeds to mix into the rice just before serving. Really delicious and gives just a little crunch.