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.