Recipe contributed by: Dhara Balwa
Hello World! I realize how much I miss blogging when I actually sit and start typing the post. At least 10 recipes on hands to type in and share around! It has been busy couple months lately. I am learning to manage the time better to take time out for blogging. Let's get this exotic recipe down so one less on the backlog.
My husband LOVES Green Thai Curry. Me, hmmm, I am not as excited about it as Sichuan cuisine. It is flavorful nonetheless. We completed 10 years this year since we started going out or dating. It was a special milestone and I wanted to cook something that he especially likes. Thus began the search for authentic Green Curry. I must have searched a minimum of 25-30 recipes to find the one that sounded the closest to real deal. I finally settled on one (cited below) that is by a Thai and explains everything so well, you feel you can do it! Whenever I am trying out a new recipe and I am looking for ingredients I have never used before, I have a hop in my step due to excitement! It was so exciting browsing through the Asian grocery store aisles looking for very specific ingredients (someone may call me very picky). Anyway, bags full of variety of vegetables and coconut milk, I was ready to try it. The results were AMAZING. It was better than many restaurants around, if I say so myself. :)
This recipe is actually two recipes. One is Green Curry Paste and other is Green Curry which is very flexible in terms of the kind of vegetables and protein you want to add. You can make the Green Curry Paste in advance which lasts for at least 1-2 months in refrigerator. Enjoy it as much as we do!
Hello World! I realize how much I miss blogging when I actually sit and start typing the post. At least 10 recipes on hands to type in and share around! It has been busy couple months lately. I am learning to manage the time better to take time out for blogging. Let's get this exotic recipe down so one less on the backlog.
My husband LOVES Green Thai Curry. Me, hmmm, I am not as excited about it as Sichuan cuisine. It is flavorful nonetheless. We completed 10 years this year since we started going out or dating. It was a special milestone and I wanted to cook something that he especially likes. Thus began the search for authentic Green Curry. I must have searched a minimum of 25-30 recipes to find the one that sounded the closest to real deal. I finally settled on one (cited below) that is by a Thai and explains everything so well, you feel you can do it! Whenever I am trying out a new recipe and I am looking for ingredients I have never used before, I have a hop in my step due to excitement! It was so exciting browsing through the Asian grocery store aisles looking for very specific ingredients (someone may call me very picky). Anyway, bags full of variety of vegetables and coconut milk, I was ready to try it. The results were AMAZING. It was better than many restaurants around, if I say so myself. :)
This recipe is actually two recipes. One is Green Curry Paste and other is Green Curry which is very flexible in terms of the kind of vegetables and protein you want to add. You can make the Green Curry Paste in advance which lasts for at least 1-2 months in refrigerator. Enjoy it as much as we do!
