Comments on: The Queen of Thai Curries: Green Curry

By: Brett Borders

Brett Borders — Sun, 14 Nov 2010 15:41:15 +0000

Nice recipe! Good cooking. If you’re ready to take it to the next level, ditch the canned coconut milk and make fresh coconut cream. The taste is much more luscious and rich.

By: Lizah

Lizah — Sat, 27 Sep 2008 18:45:11 +0000

This is amazing, just amazing. We had it tonight and both absolutely loved it, both of us were so sorry to get full (though I snuck a few spoons of sauce while cleaning up).

I’m still harvesting a lot of herbs from summer, we get loads of sun and have along season, so I will try making some of the curry and freezing it for use in winter too.

By: Barbara

Barbara — Tue, 25 Jul 2006 03:54:37 +0000

Jeff–thank you for the kind comment–I am glad that I provide so much inspiration for your cooking adventures. If you make the green curry, let me know how it turns out!

Rosie–I haven’t tried it, but I might make a double batch the next time around (I picked up some really fresh lemongrass at the Lotte, so I am planning on making some more of this soon) and then slip half of it into the freezer to see how it holds up. I suspect that the flavor will change somewhat, but in what direction, I am not certain. It is an interesting experiment nonetheless…

Biscuit Girl–let me know how it turns out. I had some Indian women–a mother and two grown daughters, take my Thai Green Curry class years ago in Columbia, Maryland, and they were of the opinion that I had spoiled them from ever ordering it out in a restaurant again. Which is good, but also bad–because it makes for more work…..;-)

Nancy–I am always glad to hear from another person who loves the Sumeet! It has been a real lifesaver in my kitchen!

Shrimp paste can be found in most well-stocked Asian grocery stores, too, but Thaigrocer.com should also have it.

Kim–I don’t trust the EPA guidelines is my problem. I have, thus, stayed away from Pacific Wild Caught salmon, also because I don’t always trust the salmon locally available to actually be Pacific Wild Caught. It is just thing. So, I eat catfish, shrimp, crab, and rainbow trout, but even so–I know that the methylmercury levels in locally caught fish are too high, so I am not eating as much fish as I would like to. It is just that I don’t want to risk Kat just because I love fish….I can wait until she is weaned.

And then the world’s salmon stocks better look out!

Elizabeth–that is a good idea. The flavor of both lemon verbena and lemongrass are very close, as is the aroma. It is a better substitute than lemon peel for lemongrass in my opnion.

Lemon verbena doesn’t like my garden, but lemon balm does. Go figure.

Diane–I would love those dumplings, but I fear none of the others in my house would. Pooh. I might make some just for myself, though….

By: Diane

Diane — Sun, 23 Jul 2006 00:08:59 +0000

That’s 2/3 pounds each fish and shrimp = 1-1/3 total for the dumplings…

By: Diane

Diane — Sat, 22 Jul 2006 20:19:31 +0000

My favorite thing in green curry are fish/shrimp dumplings with eggplant. For the dumplings – grind together mixed about 2/3 lb. boned white fish filets and raw shrimp, 1-2 Tbs tapioca starch (could use cornstarch too maybe?), and some fish sauce. This gets dropped into the green curry just at the end to poach. You can buy commercially prepared fish paste, but it isn’t as fresh. This is kind of a lot of work, but like you I make green curry from scratch, which is already a fair bit of work anyhow. I always get raves on these dunplings…