I’ve made this simple, blended green curry paste before and decided it was about the easiest thing in the world and never again should I buy a bottled green chili paste. And I never have. This time, same curry paste, fewer vegetables. I replaced the blanched broccoli (also so sweet and delicious) with sweet Quebec Nordic shrimp. They were pre-cooked and frozen and frozen, but even if they weren’t I’d do the same thing with them – toss them in at the very end when the curry sauce is simmering – all luscious and full of coconut milk. They take a few minutes to defrost or just a minute to cook.
Cilantro is a wonderful thing, but did you know that a lot of people absolutely hate it? They taste it differently and it actually tastes horrible to them. They don’t just “not like it.” It just really doesn’t like them. Mutual hate, I suppose.
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