Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

In the Mood for Thai Curry

Chopstick Cinema

This Week's Film: Beautiful Boxer
Cuisine: Thai

Nearly every Thai cookbook begins with basic recipes for three curry pastes: red, green, and yellow. These pungent and potent concoctions are featured in the ingredient list for all kinds of recipes. Regardless of the color, the basic ingredients of Thai curry pastes include garlic, ginger, shallots, lemongrass, coriander, cumin, and shrimp paste. Red curry paste includes lots of dried red chilies. Green curry paste is spiced with green chilies and cilantro. And yellow curry paste gets its color from turmeric or curry powder. All are rich and spicy, and may be used in a variety of dishes.

When it comes to Thai curry, I haven’t ventured very far into its possibilities. The only one I’ve tried so far is made with yellow curry paste (pictured), so this week, I’m going to make one with green curry paste. I have chicken in the freezer, a can of coconut milk in my pantry, and lots of ginger, green chilies, a couple of stalks of lemongrass, and a beautiful bunch of fresh cilantro in the fridge. So it looks like I’m good to go.

My Thai green curry recipe will be posted at the end of the week along with my Beautiful Boxer film review.