Life in USA and Travel: Green Curry

i didn't grow up with green curry because i grew up in the southern part of Thailand. The green curry is originally come from central part. But, it is me who like all kind of food haha. Okay here is how to get all ingredients: By the way, this is my way to make it. You also can find so many sites about it.

What do you need?

# 1 can of green curry paste (4 oz). you can get it at any Asian grocery store but i prefer to shop at Lanna Asian Market in Nashua

# 1 can of Coconut milk (14 oz). I prefer the light one from Trader Joe's. , Divided.

# 1.5 lb of Chicken breast or beef or firmed Tofu, cut up as you like. I prefer like a cube 1"x1" size

# a couple handfuls of Thai eggplant, quarterly cut or your choice of eggplant.

# 1 cup of fined chopped bamboo (you can buy it in a can style also from Asian store)
# (optional) 1 cup a small fish balls

# (optional) you can carve a carrot just for decoration

# a handful of torn Thai sweet basil leaves

# 1 bag of Rice Vermicelli if you prefer or Jasmine Rice

Rice Vermicelli after cooked

some ingredients i have left

How to flavor ?

: I prefer 2 tbs of fish sauce or to test but you can use light soy sauce from Trader Joe's that works too

: 1 tbs of Thai concentrate Tamarin Juice or to test

: 1 tbs of Brown Sugar or to test

: a pinch of salt (believe me, the salty from salt and fish sauce are different)

In my opinion, The green curry suppose to test like a bit of spicy in the background (not over spicy like other kinds of curry), a bit of sweet and salty and tangy sour as well. The texture is not very thick.

How to put all these together? : let do it! follow me....

1) stir half of the coconut milk with the curry paste on the stove with the medium heat until boil then add the meat or tofu and stir until cook through

2) add the coconut mixture [ the other half of coconut milk mix with water (same amount with coconut milk), stir the mixture]

3) add The eggplants, bamboo shoot, and carrot and fish balls t if you use.

4) flavor it : add all those flavor ingredients, then cover and let it boil

5) add the Thai sweet basil leaves, turn off the stove and remove the pot from the heat.

how it looks before turn off the heat

How to Serve ?:

I like to serve by topping with my Rice Vermicelli noodle( cook according to the direction). I also got from Lanna Asian market. Or you just simply top on you Jasmine Rice.

The veggies i have

Here is the key for serving :

I, I mean most Thai peple love to eat this curry with noodle and all kinds of veggies we like, for instant : string green bean (you can use just green bean too). Chinese cabbage, cucumber, green cabbage pickle, bean sprout , lemon basil leave. You gotta cut it up very fine, then put them on top on your dish and ready to serve!!. ENJOY!!