Green Thai curry is a quintessential coconut milk based curry that will leave you with more appreciation for Thai food than ever before. Creating your own curry paste is great but in the words of a chef who's name I can't remember, "You don't make your own soy sauce, why do you want to make your own curry paste?".
Using store bought curry paste base is an excellent way to save time and energy that may be best used for enhancing the flavors and refining the dish.
This recipe is vegan but can be just easily modified for the likings of meat lovers.
Ingredients
Portobello Mushroom
Green Curry Paste
Coconut Milk/Cream
Garlic
Thai Chili
Sweet peppers
Potatoes
Scallions
Cilantro
Vegetable Oil
Add the finely chopped garlic to vegetable oil followed by the green curry paste. Follow the direction on the curry paste for exact amount to add. Stir fry for two minutes and add coconut milk. You can substitute coconut milk with coconut cream by using half of what is recommended on the pack and add water. Chop the potatoes and add it to the curry base.
Grill some whole Portobello Mushrooms by lightly dusting with salt and pepper. Grill until almost cooked but do not let it fall apart.
When the potatoes are cooked, add chopped bell peppers and green onions (scallions) followed by the grilled mushrooms. Cook for 3-4 minutes on medium low heat.
Garnish with cilantro and serve with your favorite kind or rice or even quinoa.
You can use any vegetable you'd like.
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