Thai curry paste, four ways
I was making roasted veggies for dinner tonight, and Derek asked me to make some Thai curry paste to go along with them. Amazingly, I actually happened to have all the ingredients on hand. I used to make Thai curry paste all the time back in grad school, but I haven’t made it much (if at all) since coming to Germany. But now that it’s snowy and cold in Saarbruecken, the intense heat of a curry paste sounded very appealing.
The recipe I made tonight is a green curry from Nancie McDermott’s Real Vegetarian Thai. It’s one of five different curry recipes in her book. All of them are fiery and very fresh tasting–a great accompaniment to the sweetness in roasted carrots and parsnips. Traditional Thai curry paste includes shrimp paste, but McDermott’s vegetarian version is not missing a thing: it’s fresh, complex, and intensely spicy. Read the rest of this entry »
The captious vegetarian 