some ideas for green curry paste?

[luvs]

i only use it in carrot soup. i'm not too familiar with curry dishes but would like some ideas. maybe chicken dishes? are there curried beef dishes? i'm a big fan of lamb, too. maybe a shrimp dish? any ideas would be much appreciated. thanks. :D

[GB]

I do not have a lot of experience with it either, but last week I was watching Mind Tsai and he did a show on green curry paste. He put in on everything. I don't remember exactly, but I remember he marinated chicken in it. He also had a guest chef (Aaron Sanchez I think his name is) who did a fusion dish where he combines a mole sauce with green curry paste. It looked very interesting. I think Ming also had a pasta dish with green curry paste. It looks to be extremely versatile.

[luvs]

i appreciate the advice, GB! :D

[GB]

My pleasure. Did you buy it or make it yourself?

[luvs]

i bought it in a jar, geebs. :)

[GB]

So where is my invitation to dinner?

[luvs]

i'll see you tomorrow evening, around 6-ish?

[GB]

I will be there with a napkin tucked into my shirt and a case of beer :)

[luvs]

:D

[kansasgirl]

This is incredible, but not for the health conscious - who cares?

Green Curry Chicken
1 lb Chicken, breasts and thighs, skinless and boneless
2 Chicken thighs
1/2 c Coconut cream
1/4 c Green curry paste (more or less to taste)
3 c Coconut milk
1 1/2 c Diced eggplant
2 tb Fish sauce
1 tb Brown sugar
1 ts Cilantro leaves, fresh, chopped finely
1/2 c Basil leaves, fresh, chopped finely
3 Red chilis (serrano or Thai bird chilis), chopped finely

1.Cut the chicken into large, bite sized pieces, and set aside.
2.In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6-8 minutes, stirring occasionally.
3.When there are tiny pools of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream. Continue cooking for 1-2 minutes, until the curry paste is fragrant.
4.Add the chicken pieces and stir fry for 1-2 minutes to coat them evenly with the paste. Cook for about 2 minutes. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well.
5.Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or curry paste.
6.When the chicken is done, and the eggplant is just tender, remove from the heat and transfer to a serving bowl. Scatter basil leaves, chopped chilis and coriander on the top. Serve warm with steamed rice.