Hi Curious Cat!
If I can fit them all on, I have three recipes for you, using Thai green curry paste. If you would like even more recipes, go to www.google.com, and type in "recipes using green curry p aste." You'll find many there.
GREEN CURRY CHICKEN
Courtesy of Chef Tyler Florence
2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges. Serves 4.
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THAI GREEN CURRY COCONUT SAUCE
1 14-ounce can unsweetened coconut milk
1 1/2 teaspoon(s) Thai green curry paste, or more to taste
1 cup(s) chicken stock or low-sodium broth
Four strip(s) lemon zest (1-inch) (see Alternatives)
1 piece(s) fresh ginger 1-inch-long, peeled, thinly sliced and lightly smashed
Four strip(s) lime zest 1-inch long (see Alternatives)
3 tablespoon(s) Asian fish sauce
1 1/2 tablespoon(s) light brown sugar
2 tablespoon(s) fresh lime juice
1/4 cup(s) coarsely chopped cilantro
2 tablespoon(s) finely chopped basil
In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat until reduced by one-quarter, about 15 minutes. Using a slotted spoon, remove the lemon zest, ginger and lime zest and discard. Stir in the lime juice, cilantro, basil and the remaining 1 tablespoon of fish sauce; transfer to a bowl.
ALTERNATIVES: Replace the lemon zest with the bottom 4 inches of 1 stalk of lightly smashed fresh lemongrass, and replace the lime zest with 4 kaffir lime leaves that have been lightly crushed.
APPLICATIONS: Use as a stir-fry sauce or as a poaching liquid for chicken, shrimp and vegetables. Or, toss with Asian noodles or serve over rice.
MAKE AHEAD: The curry sauce can be refrigerated in a glass jar for up to 2 days. Makes 2 cups.
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FISH WITH GREEN COCONUT CURRY SAUCE
4 fish fillets - (6 to 8 oz ea)
Salt to taste
Freshly-ground black pepper to taste
2 tbl vegetable oil
3 tbl minced yellow onion
2 garlic cloves minced
2 tbl fish sauce (Asian section of your market)
1 tbl low-salt soy sauce
1 tsp minced peeled fresh gingerroot
1 cup coconut milk
1/2 tsp green curry paste (you can always add more)
2 tbl freshly-squeezed lime juice
1/2 tsp light brown sugar
2 x green onions, white and green part chopped
Season fish with salt and pepper. Heat oil in a large skillet and add fish. Lightly brown fish on one side. Flip fish over and cook for 1 minute. Add onion, garlic, fish sauce and soy sauce. Cook for 2 to 3 minutes more. Add coconut milk and ginger. Remove fish when just cooked and keep warm.
Stir in curry paste, lime juice, brown sugar and green onion. Heat to a boil. Taste the sauce. If you want it hotter, add a little more curry paste. To serve, arrange fish on plates and spoon sauce over.
This recipe yields 4 servings
NOTES:
This recipe is great with just about any fish. I prepare it most often with albacore, dorado and yellowtail. It's great with steamed rice and sauteed vegetables.
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Happy cooking, and good luck! :)Recipes (not making green curry) with Thai green curry paste?
Curious Cat, thank you for your generous rating and your kind comments. Much appreciated!
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Recipes (not making green curry) with Thai green curry paste?Halibut Cubes in Thai Green Curry Sauce
Ingredients:
1 can (15 ounces) unsweetened coconut milk (see notes)
2 tablespoons Thai green curry paste
1/4 cup sliced green onions
1/2 pound green beans, trimmed and cut into 1-inch lengths
1 tablespoon Thai fish sauce
1 pound halibut steaks or fillets, skinned, boned and cut into 1-inch cubes
2 medium firm but ripe tomatoes, peeled, seeded and coarsely diced
1 Handful of fresh basil or mint leaves OR a combination
Directions:
Do not shake coconut milk before opening can. Skim 1/4 cup of thick "cream" from surface of milk and heat it in wok or saucepan over medium heat until bubbly. Add curry paste, green onions and green beans and cook until mixture is quite fragrant and oil begins to separate from cream.
Discard remaining cream from coconut milk if desired, then add remaining milk and fish sauce to pan. Bring to a boil, lower heat to medium and cook until mixture is reduced by half. Add fish cubes and tomatoes and simmer until fish is done, about 6 minutes. Stir in basil leaves and serve with rice.
Notes: Coconut milk is high in saturated fat, so if you're watching calories, discard the oil-rich coconut "cream" and use 1 tablespoon peanut or corn oil when cooking the curry paste, green onions and green beans. You'll lose just a bit of the coconut flavor.
you can add soya sauce for changing the color
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