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5 Interesting Ways to Use Thai Green Curry Paste

5 Interesting Ways to Use Thai Green Curry Paste

It turns out green curry paste can be used for a lot more than just making curry. Check out these 5 creative ways to use green curry paste!

1.    Thai coconut soup

This creamy soup is a great meal for all occasions, whether as an appetiser or a light meal.

To prepare this dish, simply:

  • Add 1 cup of coconut milk and 1 cup of chicken stock to your Thai Green Curry Paste
  • Simmer for 5 minutes and add ½ cup sliced mushrooms.
  • After 2 minutes, add 200g prawns and cook for 3 minutes.
  • Season with salt and sugar.
  • Add Thai basil leaves if desired and you are good to go!

Alternatives to prawns include chicken, eggplants, vegetables, or any seafood that you prefer - the choices are endless.

2.    Salad dressing

Thai Green Curry Paste can be turned into a flavoursome salad dressing by whisking it into yoghurt or mayonnaise and adding lime juice. This delicious concoction can also be served on its own as a dip.

3.    Curry fried rice balls

If you are tired of plain steamed rice, simply:

  • Mix 3 cups of cooked rice with a packet of Asian Home Gourmet Thai Green Curry Paste.
  • Roll the rice into balls and refrigerate overnight.
  • The next day, fry the balls on high temperature to crisp the edges.
  • After they have cooled, divide the balls in half and stuff them with ingredients of your choice including onion, cabbage or fish sauce.

4.    Prawn Kebabs with Curry-Coconut Glaze

This appetiser is an effortless way to impress your guests. Read the full recipe here:

  • Heat curry paste in a saucepan over medium heat for 1 minute. Stir in 1 cup coconut milk, 1 tbsp honey and 2 tbsp fish sauce and cook for 15 minutes, stirring frequently.
  • In a bowl, stir in 1 tbsp oil, 1 tbsp lime juice and a pinch of pepper and salt.
  • Mix 16 prawns, 8 sliced mushrooms until covered.
  • Thread prawns, mushrooms and 6 chopped scallions onto skewers and place on a baking sheet.
  • Grill at a high temperature for 2 to 3 minutes per side or until the prawns are cooked through.
  • Serve hot.

5.    Pork & Prawn stuffed eggplant

Green curry can be used to prepare a sumptuous sauce for eggplant stuffing as seen in this gorgeous recipe by Bruce Aidell. Find the full version and ingredient list here:

To prepare eggplant

  • Cut 3 eggplants in half lengthwise.
  • Cut sides in a crisscross pattern without reaching the skin.
  • Brush each whole eggplant with 1tbs oil and place in a roasting pan.
  • Bake for 15 minutes. Turn them over and bake for another 15 minutes.

To prepare stuffing

  • Sauté 1 tbsp ginger, 1 tbsp garlic, 1 tbsp jalapeno and 2 tsp lemongrass. Add ½ cup chopped scallions and ¼ cup diced cilantro stems and cook for 2 minutes. Transfer the contents to a bowl.
  • Scoop out three quarters of the pulp of the eggplant. Cut this up and add to the bowl. Stir in 500g minced pork, 150g prawns, 1 cup cooked rice, 2 tablespoons curry paste, 1 tbsp fish sauce, 2 tbsp brown sugar, 1 tsp lime zest and 1 beaten egg.
  • Stuff the eggplant with 1 cup of mixture
  • Bake the eggplants for 30 minutes or until the stuffing is firm.

To prepare sauce

  • Heat 2 tsp of oil in a small saucepan over medium heat and stir in ¼ cup diced shallots 1 tbsp and ginger. Cook for 3 minutes
  • Add 1 tbsp of curry paste and cook for 1 minute while stirring. Pour in 100ml coconut milk, 3 tbsp lime juice, 1 tbsp fish sauce and 2 tsp brown sugar. Bring to a simmer.
  • When the eggplants are done, pour the sauce over them and bake them for an additional 5 minutes. Serve with a garnish.

The possibilities are endless with Asian Home Gourmet's Thai Green Curry Paste.

Image credit: simplyrecipes.com

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