On the other hand, the Thai green curry was perfect for a quick weeknight family dinner - it barely took any time at all to throw together, and was very yummy.
I had my very first green curry in Christchurch, New Zealand. It was many, many, many years ago, while at lunch with a friend, sitting at an outdoor restaurant - I still remember the beautiful setting, wonderful conversation, delicious food, and how exotic the green curry seemed. I have loved green curries ever since, and was thrilled to introduce my family to a delightful experience - although we conceded to the winter weather and ate inside.
THAI-GINGER RUBBED SALMON WITH GREEN CURRY SAUCE
1 - 2 pounds of boneless salmon fillet
2 teaspoons fresh lime juice
2 teaspoons ground ginger
1 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon ground red cayenne pepper
Heat oven to 475F.
In a small bowl, mix together ginger, basil, paprika, cumin, coriander, turmeric, salt and cayenne pepper. Place salmon fillets on a foil lined tray, skin side down. Squeeze lime juice over salmon and rub the ginger spice blend into the fillet. Bake 10 - 15 minutes, or until done.
GREEN CURRY SAUCE
1 1/2 tablespoons green curry paste
1/2 tablespoon curry powder
2 cups of coconut milk (I used one can, which was just a little less than two cups)
1 cup chicken broth
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon basil leaves
4 teaspoons fresh lime juice
1 1/2 tablespoons fresh basil, chopped
Stir together green curry paste, curry powder, coconut milk, chicken broth, fish sauce, sugar and basil leaves in a sauce pan. Simmer for 5 minutes. Spoon atop grilled rubbed salmon fillets and then top with fresh squeezed lime juice and fresh basil.
Recipe adapted from a McCormick spice advertisement
THAI GREEN CURRY
1 tablespoon of vegetable oil
2 shallots, finely chopped
1 (1-inch) piece of ginger root, peeled and minced
2 teaspoons of thai green curry paste, or to taste
1 (14 ounce) can of chicken broth
2 cups of cooked chicken, diced
1 (16 ounce) can of coconut milk (I used half of a can, but the full can would have been good too)
1/4 teaspoon salt
1 cup shredded basil leaves
Heat oil in a large pot over high heat, add shallots and ginger. Stir fry until fragrant, 1 minute. Reduce heat to medium, stir in curry paste. Stir in chicken broth, cook until broth is reduced by half, about 10 minutes.
Stir in chicken, coconut milk and salt, heat to a boil. Reduce heat, simmer 5 minutes. Stir in basil.
Serve in bowls with jasmine rice, and lime wedges on the side for squeezing.
Recipe adapted from The Arkansas Democrat Gazette, January 2006