Becca and Nick
Despite our whole book of curry recipes, we ended up just making one with our own minds. We didn’t make our own curry paste, but we mixed and matched a few different kinds! We mixed Thai Kitchen red paste, green paste, and added a few of our own spices (salt, cayenne pepper, turmeric, and curry powder).
Here is our step by step!
The ingredients! Yes, the glass of red wine was an essential ingredient!
Saute them all up and add some tasty spices! I love the smell of curry being cooked 🙂
Add the coconut milk, thai kitchen pastes and green beans towards the end!
Serve over a bed of saffron rice (a little strange but it was all we had and turned out to be quite tasty). We garnished with some home grown basil!
We thought it turned out pretty delicious and we had enough for leftovers! Yum!
Phil and Sarah
So unlike Jocie and Albin who got super fancy and made their own Curry Paste (wow. way to go guys. I guess maybe that was the point of this meal? Oops). I went for a recipe that used good old powdered Curry!
minimalistbaker.com/30-minute-coconut-curry/
For me, I did a pretty good job following it. I didn’t use the chili because Phil wasn’t feeling spicy. And I also added Yam pieces and Talapia – because I wanted to.
All the fixins’
Yes, I did go to the sunset super this time!
Choppin’ Away
Saute
Cookin’ the fish with the coconut milk
Add the fresh stuff at the end
TADA! With a little cilantro on top to seal the deal!
Takeaways? Super tasty. I really don’t know if I would have changed anything. I really like the quinoa. We don’t eat much quinoa, and it really has a nice texture. Favorite part, probably the snap peas. Anyways, I suppose I should have made my own curry paste like Stick and Bean, but shoot, it was so tasty that I don’t really care!
Galen and Chloe
Curry
Albin and Jocie
Albin and I made a green curry. Well, it turned out more white-ish in color because we didn’t find any chili leaves to grind into the green curry paste. This ingredient was optional anyways, but it was needed for color I think.
I particularly enjoyed this meal because it led us to a tiny asian market on the north side of town called “Thai Phat”. We were searching for some particular ingredients for the green curry paste. I’ve been meaning to check this place out for months as I hear their dumplings are amazing. Its a family run business: The son was running the register and mom and pop were kicking boxes around and restocking the shelves in the less-than-shoulder-width aisles when Albin and I entered around 8:30pm on a Thursday. I read in the local newspaper they ride down to Chinatown in Boston every week to purchase and transport their inventory. Also, if they don’t normally carry something you want, they are happy to pick it up on their next trip down to Mass.
The anthropologist in me soaked up every crinkled package, every Japanese candy I might have tried at Camp, every type of noodle, and every vegetable I had never seen before. I loved it! I never knew there were so many types of shrimp pastes! Albin got a little frustrated because he couldn’t find everything we were looking for. The organization of the market was not one we were familiar with and all the packages were in a different language, which did make it challenging.
The meal turned out excellent! We were nervous about using the Thai green chiles as we have never cooked with them before and didn’t know how spicy they were. The recipe called for 15. We played on the safe side and used 10. In the end, it was great. Just enough spice to give the meal some heat, but not too spicy that we couldn’t eat it. Here are the pictures:
Main ingredients.
Ingredients for the green curry paste.
Used our immersion blender for the first time (Christmas gift from Nana Moore)!
Our Green Curry Paste.
Everything simmering on the stove.
Served it up over brown rice.
The recipe we used was vegetarian, but we added chicken.
I have no idea if it goes with this meal, but we’ve been enjoying white wines lately.
Side note: When you order Thai food at a restaurant, they usually give you a choice of protein ( tofu, chicken, beef, pork). I always want to say “I’ll have whatever the meal is best served with”. Anyone know which protein goes best with curries?
The Weekly Cook-Off 