Thursday, May 5, 2011

Pork and Eggplant Thai Green Curry

Last night I cooked this thai green curry.

When our (once) thriving chilli bush was heavy with chillies a couple of months ago, I made a couple of batches of green curry paste and froze it in 2 tablespoon qualities. The perfect amount for this recipe.

I was a bit caught up with the excitement of it all and didn't really think that it would be to spicy for the children. I have cooked a few casseroles made with chorizo lately and that has been fine. But as we sat down to dinner, I realised it was too spicy. Never mind, I just gave the kids a cheese sandwich and a carrot for dinner instead.

We loved our curry. I think it has been at least a year since I last made a thai curry, maybe more.

Sorry, I have no idea which curry paste recipe I used to make the green curry paste. Another one of the reasons for this blog: a place to record and be able to find recipes easily, long after I have cooked them.


  1. Looks Good! When are you doing a Yellow Curry?

  2. Mmmm looks tasty. Thai food is something I cook a lot, along with indian, and after reading your blog I think I better make the most of it before we have kids.

  3. Yummmy, thanks for the recipe, I'd love to try it. Just got a thing for Thai food lately.


Thanks for stopping by. I'd love to hear what's happening in your kitchen. If you've tried one of my recipes, I'd like to know what you thought? Do you have some advice to make it better? Did you find a mistake? Perhaps it is a new favourite in your home?

Related Posts Plugin for WordPress, Blogger...