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Cooking with Curries
Mar. 26th, 2024 05:04 pmI cooked my favorite dish today: Thai green curry!
When I make it, I usually follow this recipe from TinEats, using maesri curry paste with the suggested additives, and with only a few substitutions: I put in a pinch of MSG in place of fish sauce, and I change out different vegetables.
(After purchasing my first official bottle of fish sauce, I cracked it open and gave it a sniff, then closed it back up immediately! I do not do fish; I don't know why I thought fish sauce would be anything other than The Concentrated Essence Of. It worked out, though - we sprayed the bushes with it, and the deer stayed far away. All natural pest control! And one of the reasons fish sauce is in recipes is for the umami flavor, which MSG is all about.)
I have a little tree in my house specifically for this dish! Last year, I purchased a makrut lime tree from One Green World, and it sits in my kitchen until the days I decide to pop open the green curry paste. Or, sometimes when I just want to add a touch of lime to a stir fry!
( Photo under the cut )
I also grow my own thai holy basil from seed, and I have a ginger plant. I've been trying to grow lemongrass, but I can't seem to get thick enough stems to make it truly usable in recipes.
For vegetables, restaurants will usually throw in eggplant along with a random assortment of other things (and I will gladly eat it every time!), but when I cook at home, I prefer to ditch the eggplant and throw in green pepper chunks, mushrooms, and bamboo shoots.
Warning - this dish packs some heat! The flavors, though, are worth it.
When I make it, I usually follow this recipe from TinEats, using maesri curry paste with the suggested additives, and with only a few substitutions: I put in a pinch of MSG in place of fish sauce, and I change out different vegetables.
(After purchasing my first official bottle of fish sauce, I cracked it open and gave it a sniff, then closed it back up immediately! I do not do fish; I don't know why I thought fish sauce would be anything other than The Concentrated Essence Of. It worked out, though - we sprayed the bushes with it, and the deer stayed far away. All natural pest control! And one of the reasons fish sauce is in recipes is for the umami flavor, which MSG is all about.)
I have a little tree in my house specifically for this dish! Last year, I purchased a makrut lime tree from One Green World, and it sits in my kitchen until the days I decide to pop open the green curry paste. Or, sometimes when I just want to add a touch of lime to a stir fry!
( Photo under the cut )
I also grow my own thai holy basil from seed, and I have a ginger plant. I've been trying to grow lemongrass, but I can't seem to get thick enough stems to make it truly usable in recipes.
For vegetables, restaurants will usually throw in eggplant along with a random assortment of other things (and I will gladly eat it every time!), but when I cook at home, I prefer to ditch the eggplant and throw in green pepper chunks, mushrooms, and bamboo shoots.
Warning - this dish packs some heat! The flavors, though, are worth it.
