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This is a traditional and simple Thai Green Curry, using only fresh ingredients with no one flavour overwhelming the other but all coexisting harmoniously - A principal of Asian cooking which this recipe exemplifies.
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Awesome recipe - took time to prepare but well worth the effort.
Paired the dish with 2009 Leeuwin Estate Chardonnay.
Tonight substituting chicken for fish & prawns to be paired with 2005 Giaconda Chardonnay
Sounds like a lot of hard work. I wonder if I can use ready made green curry paste. And coconut milk. Dont get coconut cream here.
tried this step-by-step, used coconut cream only (no milk), didn't use the taro (didn't have any!), I used whiting as the basic white fish, semi-pre-cooked frozen prawns, raw sugar instead of Palm sugar, No galagal (didn't know what it was!)..cooked it according the the receipt (as best I could).. a it turned out one of the most creative dishes in this style I've ever done! Taste sensation, really original, healthy and interesting mature palette taste.. 10/10! If it was that good without the 'extras' god knows what it woudl taste like with ALL the ingredients! Highly recommended...
it sounds good. but it's very hot.
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