Green Curry Paste

Description

Green curry offers a medium heat level, resulting in a subtly green dish. It's lively and tangy, blending spicy, sweet, and aromatic notes. Versatile, it complements pork, poultry, fish, shellfish, tofu, and vegetables. In Thailand, Thai curries, or 'kaeng', require a paste base, homemade or store-bought. Briefly fry the paste in oil (coconut oil preferred) to unleash its fragrance before adding coconut milk or other liquids. Thai basil is a common garnish. After opening, freeze for freshness; the paste remains usable.