Last year, when Laura’s intrepid traveling aunts visited Thailand and Southeast Asia, they were inspired to take Thai cooking classes. Each day of their class, they visited the local market to purchase their ingredients then returned to cook a delicious meal. One recipe that they returned with was a great green curry paste, used here in a hearty, spicy meal of green curry shrimp served over fragrant jasmine rice.
There is no comparison between jarred green curry and the homemade version. The shortcut is tempting, but the second your kitchen is filled with the aroma of green chilies, coriander, ginger and lime, the jarred stuff will be the furthest thing from your mind. Plus, curry paste keeps forever in the freezer and you can cut off chunks as you need it, whether it be for a full-fledged meal or just as a topper for some steamed rice. Read More