Guest guest Posted November 22, 2005 Report Share Posted November 22, 2005 This sauce is too awesome for words and you can put it over anything, noodles, rice, and any vegetable at all. Ingredients:1/4 to 1/2 to 1 tsp. Maesri Green Thai Curry paste , depending upon how hot you want it. if your Asian market doesn't have it you can get it here: http://importfood.com/cpma0408.html 1 can coconut milk1/3 cup peanut butter1 teaspoon garlic powder 1 tablespoon curry powder pour coconut milk into a saucepan, add peanut butter, stir and start simmering over low heat. Add your green curry paste. Be careful, you can always add more. I use a teaspoon but then again I grew up with hot Thai food, however some Thai's would still laugh at my measley teaspoon, so just take it slow until you know how much you like. Add the curry powder and garlic and simmer over low heat stirring often if not continuously until it becomes a little bit thick. there ya have it. Pour it over anything. Tonight I poured it over some chow fun I got from the Chinese place, it rocked. You can freeze the leftover curry paste, and when you want to use it again, just break off a chunk and throw it in your recipe. ) Blessings, Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2005 Report Share Posted November 23, 2005 Hi Can youn tell me how do we go about Making the Green Curry (instead of the can paste) Rgds Meha On 11/23/05, PuterWitch <puterwitch wrote: > > This sauce is too awesome for words and you can put it over anything, > noodles, rice, and any vegetable at all. > Ingredients:1/4 to 1/2 to 1 tsp. Maesri Green Thai Curry paste , depending > upon how hot you want it. if your Asian market doesn't have it you can get > it here: http://importfood.com/cpma0408.html > 1 can coconut milk1/3 cup peanut butter1 teaspoon garlic powder > 1 tablespoon curry powder > pour coconut milk into a saucepan, add peanut butter, stir and start > simmering over low heat. Add your green curry paste. Be careful, you can > always add more. I use a teaspoon but then again I grew up with hot Thai > food, however some Thai's would still laugh at my measley teaspoon, so just > take it slow until you know how much you like. Add the curry powder and > garlic and simmer over low heat stirring often if not continuously until it > becomes a little bit thick. > there ya have it. > Pour it over anything. Tonight I poured it over some chow fun I got from > the Chinese place, it rocked. > You can freeze the leftover curry paste, and when you want to use it > again, just break off a chunk and throw it in your recipe. ) > > Blessings, Chanda > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2005 Report Share Posted November 23, 2005 > Can youn tell me how do we go about Making the Green Curry (instead of the > can paste) There are quite a few recipes for this condiment - Thai Green Curry *paste* - circulating in cyberspace - I googled to find the ones below. I haven't tried them. Remember that the recipes vary, especially in spicy heat, so that you will need to adjust the amount you use for the recipe if you don't use the commercial brand recommended by the person posting the recipe (always a problem really - the commercial brands vary widely too!). A word on commercial brands of condiments for Thai food - always check to make sure that there is no *fish* paste in the ingredients. The Mae Sri green curry paste mentioned has of course NO fish in it. Okay, untried recipes for Thai green curry paste can be found here: http://www.netcooks.com/recipes/Spices/Thai.Green.Curry.paste.html http://recipes.epicurean.com/recipe/15720/thai-green-curry-paste.html http://www.fatfree.com/recipes/condiments/green-curry-paste Let us know which you try and how you like it, okay? Thanks all, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2005 Report Share Posted November 23, 2005 I am sorry I never did it. I can still see my aunt sitting on her kitchen floor with her mortar and pestle, but dag nabit I never paid attention to what she was putting in there.... ( I found this link for you, maybe this will help. http://www.thaifoodandtravel.com/features/cpaste.html the green maesri in the can is very good though, and so cheap too. Blessings, Chanda > Can youn tell me how do we go about Making the Green Curry (instead of the can paste) [previous message trimmed by moderator] Quote Link to comment Share on other sites More sharing options...
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