Green Curry

Man oh mister was my Green Zucchini Curry tonight ever good. I didn't even hold back on the cilantro and I still thought it was super tasty. I was also able to use up the "fresh" tube of lemon grass paste I had in the fridge from back in May when I went through a little Thai phase. By itself, the green curry paste I made packed a lot of heat, but the coconut milk really mellowed it out and all the flavors came together. The shrimp and zucchini tasted very good with the sauce as well. Pretty much anything creamy seems to work with zucchini, I find. I think if I made this again I might add a squeeze of fresh lime juice or maybe some chunks of mango or pineapple though, for a fresh flavor contrast.

Ever since cooking the Thai Coconut Rice I've been often craving it, and since it was a component of tonight's dinner, I got to have it again. The scent of jasmine rice and coconut milk cooking is really pleasant and the flavor and texture is fantastic. It can be served with any curry and be a perfect compliment. Of course, tonight was no exception. I was basically trying to emulate a dish off the menu at Earl’s with this dish, and since I have only eaten it there once and have never prepared a green curry, I think I was remarkably successful.