Green Curry Paste
Green curry is medium hot, and produces a delicately pale green dish. It is vibrant and zesty, with a mix of spicy, sweet, and aromatic flavors. It is versatile good with pork, poultry, fish, shellfish, tofu and vegetables. Thai curries are called kaeng, just meaning a soupy dish, in Thailand. All Thai curries rely on a paste homemade, from a market vendor, or purchased in a package as a starting point. The paste should be fried briefly in oil (preferably coconut oil) to release its fragrances before adding coconut milk or other liquids. Thai basil is a typical garnish. Freeze after opening to maintain freshness - product remains workable.