Friday, April 29, 2011

Green Curry...No Worry!

I mentioned on Facebook the other day that Neil found an Asian mega-market on his weekly trip to Atlanta.  I'm not exactly sure how long he was in that place, but I received many-an-iPhone pic that day as he explored.  Tables piled high with fresh ginger, noodles a-plenty, every curry paste known to man and wacky ass fruits that none of us know what to do with!  While the pictures were plentiful, they didn't even make a dent into all the stuff he brought home! 
This isn't even all of it; we've already been tapping into the supply!

 Tonight, I worked until 7:00 so when I arrived home, Chef Neilix had already sprung into action.  Prep was done, sauce was made, house was smelling divine...ready to whip up some homemade green curry!  He used the remainder of the fresh shrimp we had in the fridge, some chicken breast and some thinly sliced steak.  Then, he prepared sliced zucchini, red and yellow bell peppers, chopped water chestnuts, baby corn, peas, chopped carrots and onions.  Next, he prepared a green curry sauce using green curry paste (duh), coconut milk and I'm not sure what else...I'd ask him but he's tucking in the little beetlebug at the  moment!  :-)

So, as I arrived, he cooked up some thin rice noodles, stir fried the veggies and meats, tossed it all together with the sauce and there it is folks, magic on a plate! 

Variety of meats and tons of veggies
[Side note: for the Vivver, he omitted the curry sauce altogether and just stir fried her proteins and veggies in soy sauce.  Of course, know-it-all-Mommy insisted that she try the curry sauce on her finger because I wasn't convinced that she'd find it spicy.  Suffice it to say I was wrong on that point.  Ok, live and learn. At least she tried it!] 

The green curry was a wonderful success!  To round it out, Neil served it with veggie egg rolls that we find in the fridge case in the Publix's deli area.  They are made by Amy Food and for a store-bought egg roll, we think they are pretty darn good.  If you find them in your store, you may want to give them a shot if you don't have time to make your own.  Bake them and they are delicious.   

P.S.  Wacky ass fruits with Chinese writing on them: Vivian and I are giving the Asian pear and "bread fruit" an emphatic double thumbs down.  The pear was just a mild, bland and crunchier-than-we're-used-to variety that just didn't do it for either of us.  The bread fruit...avoid this anomaly at all costs!  I just don't even know how to describe it.  Brown and lumpy like a shriveled up coconut, dry and spongy on the inside.  Just believe bueno on this one.

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