The recipe I used is from Canadian Living magazine (issue November 2012) and can be found here.
Notes:
-I included the seeds from the chilies for some extra spice
-this paste does keep well in the fridge for 2 weeks
I have made a couple of different things with the curry paste.
1) Baked Chicken with Green Curry Marinade
Combine 2 or 3 heaping tbsp of paste, and 2 tbsp olive oil in a bowl and mix well.
Combine 2 or 3 heaping tbsp of paste, and 2 tbsp olive oil in a bowl and mix well.
Cut 2 to 3 chicken breasts into pieces (about the size you would use if you were going to put them on a skewer).
Coat chicken with paste mixture and marinade for 1 hour.
Spread chicken on baking sheet and bake at 375F for 25 min.
2) Coconut Green Curry with Vegetables
There are many different variations of this type of recipe online. Here is what I did:
Coconut Green Curry with Vegetables
Ingredients
2) Coconut Green Curry with Vegetables
There are many different variations of this type of recipe online. Here is what I did:
Coconut Green Curry with Vegetables
Ingredients
- 2-4 tbsp curry paste
- 2 - 3 tbsp oil (vegetable oil or coconut oil)
- 1 can coconut milk (regular or lite)
- salt
- assorted vegetables, chopped
- e.g. red pepper, yellow pepper, zucchini, broccoli, peas, etc
- cilantro or basil, chopped
- peanuts, crushed (optional)
Directions
1) Prepare vegetables.
2) Heat oil in large saucepan over medium heat.
3) Add curry paste to saucepan, stir for 1 minute. (Start with 1 tbsp of curry paste if you don't like too much spice).
4) Add coconut milk. Bring to a boil stirring regularly. (You might want to taste your curry at this point. If it's too spicy, add more coconut milk*). You can also add some salt here too.
*I usually just add regular or almond milk because I don't want to open another can of coconut milk!
5) Add vegetables that take the longest to cook first. I started with broccoli, then a few minutes later I added the zucchini, peppers and frozen peas. As soon as your vegetables are cooked the way you like them (I prefer al dente), you're done!
6) Serve with rice. Garnish with cilantro or basil, and crushed peanuts.
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