Two Weeks of Green Curry

So we're nearing the end of the two weeks since I made the Green Curry paste and it was quite a feat to use it all up! But we got by and here are a few things we made.

Green Curry #1

1 Eggplant, diced
2 small potatoes, diced
1/2 package of firm tofu (toasted lightly with soy sauce or tamari)
1 can of chickpeas

1/4 cup of soy sauce or a few squirts of fish sauce
1 big spoonful of brown sugar
1/2 can of coconut milk
1 lime's-worth of juice
2 big spoonfuls of green curry paste

Green Curry Quesedillas

6-10 soft tortillas
marble cheese or cheddar or mozerella (about half a large bar), grated
curry paste

Spread thin layer of curry paste on the bottom of one side of a tortilla and place in an oiled and warmed pan (about medium heat). Add layer of grated cheese and then a second tortilla on top. When the cheese has begun to melt, flip the quesedilla over.Serve in quarters, stacked.


Salad dressing                                Chicken marinade

small spoonful of curry paste                                Marinade 2 chicken breasts for grill or frying with:

1/8 cup of coconut milk                                        2 spoonfuls of curry paste

tablespoon of rice vinegar                                    1/4 cup of tamari or soy sauce

salt and pepper to taste                                        1 lime, juiced

Green Curry #2

With experience, comes a tastier curry.

1 small onion, sliced
2 garlic cloves, sliced
1 large boiling potato (peeling optional), diced
1 small yam or 1/2 large yam
1/2 package of tofu (lightly toasted with tamari or soy sauce)
1 small eggplant
1 package of okra (cut only the tip of the stem to keep the gooey beans inside)

1/2 can of coconut milk
2 spoonfuls of brown sugar
juice of 1-2 limes (to taste, perhaps one as a topping later)
2-3 large spoonfuls of green curry (I found it was nice to cook the veggies in 2 spoons of it and add the last spoon toward the end, before serving)

topping: peanuts and fresh cilantro