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Best Dang Curry

I like to start my weeks in the same fashion. I prep. I make things that are time consuming but that will bring my dishes so much joy throughout the month.

I call these my "back up plans". We all have them. It's that staple in your pantry or your fridge that you use when you got nothing left in you, but you gotta eat- so these staples ALWAYS help.

My boyfriend LOVES Thai food. Our recent Thai spot closed and we really loved having the Green Thai Curry Noodles. We were so sad for this news because we went there at least 1x week for this dish. I created a paste to help us reminisce of the good times at the Thai place.

The paste is key. It's what helps stand up to the ingredients. COOKING TIP: Don't' be put off by lack of ingredients, if a recipe calls for milk, and you happen to drink only coconut milk- use it, it will be YOUR variation on the recipe.

Green Curry Paste

1 tbs Coriander Seeds

1/2 tbs Cumin Seeds 

1/2 tsp Peppercorns 

1/2 tsp salt 

3 dried Green Thai Chiles 

1/4 c Grated Garlic

1 tb Cilantro Stems

3-4 tsp Lemongrass paste (or make own grating only the white inside the pod) 

1/2 c minced onion

1 tbs ground shrimp

2 Thai Basil Leaves 


1. Toast Coriander, Cumin, and Peppercorns on dry medium heat saute pan. Let cool.

2. Add Lemongrass, onion, garlic, chilies, salt and Thai Basil leaves to Mortar and Pestle. and Ground up to a paste. Add the cooled seeds and continue.

3. Add Shrimp paste, then fish sauce and continue to work the remaining ingredients through.

4. Cover in sealed jar (I like to use a 8oz mason jar) and keep refrigerated until ready to use.  

Chicken Aubergine (Using the Green Paste)


1/2 lb Chicken Breast (Boneless and cubed)

2 cans 16 oz coconut milk

1/3 c Fish Sauce 

3 tbs Green Paste 


1 c Julienne Vegetables (Celery, Cucumber, Red Bell Peppers, Eggplant )


1. Heat Sauce pan to med heat.  Add Green Curry paste and a little bit of coconut milk to dissolve. 

2. Add Fish Sauce and remainder of coconut milk. Bring to Boil. Add Chicken Cubes. Reduce to simmer for 15 mins

3. Add the julienne vegetables, and continue cooking for 7 mins. Serve over rice (optional) and top with fresh Thai Basil Leaves.


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