I make curry quite regularly, especially when I'm pressed for time. Toss some curry paste, coconut milk, meat and veggies into a pot and you get a pretty tasty meal that can last a few days. In those cases, I'll use jarred curry paste that you can get at the store. However, I always find that I need to use a lot of it and the flavour is a little flat (maybe I just need to look for another brand...) Since I had too much time on my hands (such luxury!), I made the paste from scratch this time.
Curry paste preparation is virtually aromatherapeutic. Just chopping up lemongrass, cilantro, basil and lime releases incredibly appetizing smells. When the curry paste comes in contact with a hot pan, the delectable fragrance that is released is enough to call your diners to the table. I don't know if I'll go back to using the jarred stuff again!
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| Thai green curry with tofu, bell pepper, carrot and green beans |
Recipe after the jump!
