Guest guest Posted May 16, 2002 Report Share Posted May 16, 2002 We had eruna's curry tonight! see <Veg-Recipes/message/21170> I gave up trying to find all the ingredients to make our own green curry paste and just went with an aged can of Maesri brand. It wasn't quite your recipe, Eruna, because I tamed the fire. Boy! when you say you like it hot, you don't fool around. I used 1 pound green beans, 8 oz tofu, 1/4 onion, 1/2 can of lite coconut milk, 1 1/3 oz of the maesri green curry paste (not the 3/4-cup etc.) -- and it was plenty hot for us. Had everything else -- Added lime juice and a pinch of brown sugar to tame the heat. served with lots of jasmine rice. So it was your formula with less curry paste! There is something magical about coconut milk, cilantro and lime leaves! :sigh: It's the endorphin chaser. Very good. no! it was wonderful! hugs and thanks! pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2002 Report Share Posted May 16, 2002 On Wednesday, May 15, 2002, at 08:00 , PatHanneman wrote: > We had eruna's curry tonight! > > see <Veg-Recipes/message/21170> Yes, that picture looks exactly the way the curry comes out of my pan! > I gave up trying to find all the ingredients to make our own green > curry paste and just went with an aged can of Maesri brand. That's my favorite brand for store bought paste. > It wasn't quite your recipe, Eruna, because I tamed the fire. Boy! > when you say you like it hot, you don't fool around. > > I used 1 pound green beans, 8 oz tofu, 1/4 onion, 1/2 can of lite > coconut milk, 1 1/3 oz of the maesri green curry paste (not the 3/4-cup > etc.) -- and it was plenty hot for us. Had everything else -- Oh Pat, I am so sorry, I am laughing elephants tears.... I had no idea how misleading my recipe could be. I am awfully sorry if I had you and your husband sweat horribly during your dinner. The 3/4 cup is for the homemade paste, following the recipe for Green Curry Paste by Victor Sodsook in True Thai. 3/4 cup of the Maesri paste - I don't know anyone human who could eat that curry... I am changing the recipe right now, putting the notes on top of the directions! In the notes - too far down to see - I said: " This are approximate measurements. Adjust according to your taste. If you use commercial green curry paste, adjust the amount of paste specified in this recipe. When using commercial brands I normally double the amount that is recommended for the paste and cut the coconut milk recommended in half. However, I do like it spicy, so you need to adjust. This will also depend on the brand. " As a reasonable amount for the Maesri paste I would suggest between 1 and 2 tablespoons of paste for a curry to serve 2 to 4 people. When I use two heaped tablespoons the curry turns out more than hot enough for most people. I recommend to start on the lower end .... > Added lime juice and a pinch of brown sugar to tame the heat. > served with lots of jasmine rice. So it was your formula with less > curry paste! Pat, I am still so sorry that you had this fiery experience. But I am very happy that despite the heat you were able to enjoy the curry. Your picture sure shows you did it right. I think a big difference between the fresh paste and the commercial one is that the fresh one is using all fresh herbs which quickly add up in volume. Where the commercial ones are made with dried spices and herbs and therefore take much less space / volume. I also noticed that Maesri for example lasts so much longer because it has a great heat level, where the Thai Kitchen brand on the other hand is so mild that I have to use at least one jar at a time. > There is something magical about coconut milk, cilantro > and lime leaves! :sigh: It's the endorphin chaser. Very good. > no! it was wonderful! hugs and thanks! It's heavenly, isn't it? Oh I have to have it very soon! Thanks for the report Pat, and thanks for being the guinea pig Regards, Eruna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2002 Report Share Posted May 16, 2002 Well i only used about 3 tbs (1 1/3 oz or 1/3 of the 4 oz can) i kinda figgered the homemade paste was milder. I liked it but poor hubby cried a bit! here is the recipe all! * Exported from MasterCook * Eruna's Thai Green Bean Curry Recipe By :Eruna Schultheiss Serving Size : 2 Preparation Time :0:20 Categories : Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 pound green beans -- cut into 1.5 " pieces 1 large onion -- sliced 1/2 can light coconut milk -- or about 3/4 cup 3/4 cup green Thai curry paste -- homemade * 3 tablespoons Thai fish sauce - or 2 tablespoons light soy sauce 2 tablespoons sugar fresh basil leaves Serves 2. Prepare the green beans (cutting off the ends, cutting into 1.5 " pieces). Precook - I prefer steaming - the beans either in a pressure cooker for 2 or 3 minutes total cooking time, or regular steaming 5 - 7 minutes. Make sure not to overcook the beans. They should be crunchy. While the beans are steaming, heat up the oil in a pan and saute the onion for 5 - 10 minutes, until translucent. Remove the onion. Add the cream (top part of the coconut milk) to the pan. Heat and add the curry paste, mix well. Cook for 2 minutes. Add the fish (or soy) sauce, sugar and the rest of the coconut milk. Stir and cook briefly. Add the onion and the beans to the curry sauce. Heat up. Add basil and cook briefly. Serve over rice. Source: Eruna Schultheiss, adapted from teachers Copyright 2002 TAOM, Inc. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 285 Calories; 17g Fat (49.6% calories from fat); 5g Protein; 34g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 3 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates. NOTES : This are approximate measurements. Adjust according to your taste. If you use commercial green curry paste, adjust the amount of paste specified in this recipe. When using commercial brands I normally double the amount that is recommended for the paste and cut the coconut milk recommended in half. However, I do like it spicy, so you need to adjust. This will also depend on the brand. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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