What's Your Curry?

Green curry is sublime with chicken, seafood and/or vegetables. If you're not in a hurry, make your own homemade curry. It will have more flavor and aroma than what you can find at the market.

Take your time to enjoy the process of cooking and enjoying the taste of Thai.

Ingredients:

Green Curry Paste

• 15 to 20 Thai Green Chili Peppers
• 2 stalks Lemon Grass, chopped
• 3 Shallots, thinly sliced
• 1 clove Garlic, chopped
• 1 tablespoon chopped Kha*
• 1 tablespoon chopped Kaffir Lime
• 1/2 teaspoon Coriander
• 1/2 teaspoon Caraway Seed
• 1/2 teaspoon Fish Sauce
• 1 tablespoon Sugar or a mild Honey
• 1/2 teaspoon Shrimp Paste (optional)
• 2 tablespoons Oil

Check with your local Asian market for Thai Peppers, Kha, Kaffir Lime, Fish Sauce and Shrimp Paste.

* Kha, also know as galangal or laos, looks similar to ginger, but has lighter, flesh and a different flavor than ginger. It is available fresh in selected Asian grocery stores. Fresh kha can be frozen to make it last longer. It is also available in dried slices and in powder. Dried kha should be soaked in warm water for 5 to 10 minutes before using.

What's Your Curry? Prawns and Vegetables:

• 2 tablespoons Grapeseed Oil, for stir-frying the vegetables
• 1 large Onion
• 2 stalks of Celery
• 1-2 Carrots
• 2 cups chopped Green Leafy Vegetable
• 4 large Mushrooms
• 1 13.5 ounce can of Coconut Milk
• 3/4-1 lb. Prawns, pre-cooked and peeled
• 1-2 cups Bamboo Shoots and/or Water Chestnuts, thin-sliced (optional) (comes in 4-ounce cans)
  

Method:

• Blend all the Curry Paste ingredients together using a mortar and pestle. Use in the recipe according to taste.
• Thinly slice the Vegetables; julienne the Celery and Carrots.
• Remove the tails from the Prawns, rinse and let drain.
• This dish can also be served over a bed of white Rice or Noodles. Cook and have ready to serve by the time you are done cooking the curry dish.

Directions:

1. In a large wok, on high heat, add the oil, then the assorted vegetables. Toss gently and continually.
2. When the vegetables are almost tender, stir in the Green Curry Paste.
3. Add all of the Coconut Milk and more Curry Paste, to taste.
4. 1-2 minutes before serving, add the Prawns and lightly toss to warm through.
5. Serve in wide bowls and garnish with a spring of fresh Basil.

Serves 2-4