Thai Green Curry with Shrimp

Corey and Susan both asked what I was having for dinner, and then Corey threatened me if I didn't post the recipe, so here we are!

Thai Green Curry. I probably would never have made it myself if I hadn't stumbled up on Mom's House in Amherst. El Steve asked to return after I dragged him there a few weeks ago so that we could spend some time pouring over the incomprehensible packaging and varieties of dried shrimp in the hopes of finding something fun. And when I saw the tub of Thai curry, I knew I'd found my little package of fun.

Okay, so I didn't make my OWN green Thai curry... What can I say? This was a great foot-hold into Thai cooking, which I've found incredibly daunting should I attempt it myself. The brand says Maesri (I love the translations on this site!) and the majority of the writing is in Thai, so I'm not sure what it says aside from the brief English instructions on the back. That's what I had to go on, along with the aforementioned Thai cookbook, and I made it up based on what I remember from Pattaya and the The King and I in Rochester, NY. I would KILL for some Thai Sticky Rice with coconut and mango right now, but I guess some Pocky will do.

So I put into a heated wok four tablespoons of the curry paste and stirred until fragrant. I then stirred in a can of coconut milk and heated to a simmer. I took a taste, and almost immediately added a can of water. Holy SMOKES this must be the real thing, or something like it, because it was spicy. I then added a melange of frozen veggies (as it is winter, after all), peas, broccoli, tri-colored peppers, and then some shrimp and simmered. I then made some rice noodles, portioned, and topped with the curry and shrimp. Garnish with lime, cilantro, and basil and enjoyed by girl and boy alike.

Enjoyed with a glass of white wine (that's for Susan. :)

Comments

[Susan]

Now I'm craving Thai food. Must take care of that ...