"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 03-27-2006, 08:05 PM   #1
Assistant Cook
 
Join Date: Nov 2005
Posts: 25
Green curry paste

i bought some of it and made some yummy chicken with it, but i still have heaps left...i was wondering if some people could post some great recipes using green curry paste.

thanks heaps

hmm i think i might post this in some of the other forums too

__________________

__________________
marissa82 is offline   Reply With Quote
Old 03-27-2006, 08:45 PM   #2
Sous Chef
 
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
Did you make a thai green curry with it? Or just use it to marinate the chicken?

If you make a thai green curry with it you can use any number of ingredients, including but not limited to; mushrooms, tofu, tempeh, eggplant, fish and prawns (and many others).
__________________

__________________
Haggis is offline   Reply With Quote
Old 03-27-2006, 09:55 PM   #3
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
For a Green Curry Butter Sauce, add the curry to taste when you blend the beurre blanc:

Basic Beurre Blanc

Sub the red curry for green curry:

http://www.discusscooking.com/forums...fir-14107.html

Some other ideas:

Green Curry Aioli
Green Curry infused oil
Green Curry Mashed Potatoes
Green Curry Hollandaise
Green Curry Bernaise
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 03-28-2006, 01:30 PM   #4
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
I freeze mine in 1T lumps.
__________________
jennyema is offline   Reply With Quote
Old 03-28-2006, 10:34 PM   #5
Master Chef
 
SierraCook's Avatar
 
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
Here is a few recipes already posted here at DC.

Curried Chicken Salad

Green Curry Chicken

Spiced Turkey Burgers (This recipe is a favorite of mine.)
__________________
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 05-26-2006, 11:30 PM   #6
Assistant Cook
 
Join Date: May 2006
Location: Los Angeles
Posts: 1
Chicken and Thail Basil Dumplings

This is a pretty good recipe for using the curry paste.


http://www.marthastewart.com/page.jh...1365&navLevel=
__________________
songsak is offline   Reply With Quote
Old 05-28-2006, 11:08 PM   #7
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
A can of coconut milk, and some chicken stock (about half & half, I guess). Shrimp or thinly sliced chicken breast. Lots of herbs: cilantro, parsley, kaffir lime if you're lucky, lemon grass if you're lucky. If not lucky, a bit of zest from a lemon and a lime. You can add some fresh chili peppers if your green curry paste isn't hot enough. You can either serve as a soup or you can pour it over a big scoop of rice. Serve with lots of fresh herbs on the side. Sometimes I add a touch of rice vinegar to the soup to make it a little mor tart. Green curry paste never goes to waste here.

A neighbor uses Thai curry pastes to marinade chcken wings before grilling them. Yummm!
__________________
Claire is offline   Reply With Quote
Old 05-29-2006, 10:09 AM   #8
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
Claire's recipe above is a great one! I tried it I liked it I recommend it.
__________________
Robo410 is offline   Reply With Quote
Old 05-29-2006, 02:36 PM   #9
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Do what Jenny says to keep it.
__________________
Gretchen is offline   Reply With Quote
Old 05-29-2006, 03:03 PM   #10
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Yes - I freeze mine too. Same with red curry paste & tomato paste. I just spoon 1-tablespoon portions onto a sheet of wax paper on a baking sheet & stick it in the freezer. When frozen solid, I usually just put them all in a ziplock bag, although last time I tried the new press-&-seal plastic & it seems to work quite well. I put the layer of frozen tablespoon portions on one sheet, add the top sheet, & then press around each individual tablespoon. When I need one, I just cut it out of the sheet with scissors.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:37 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.