I have my first garden this year! One of my successful crops is Thai Basil, so when I was invited to a food blogger potluck last weekend, I decided to show off my chartreuse-ish thumb by making something that requires LOTS of this fragrant herb. Green curry is my favorite thing to order at Thai restaurants, and making it from scratch was on my cooking bucket list. This version is a bit simpler than most recipes, but it has plenty of the bright, savory flavors that I love about green curry.
My grocery store did not have Thai chilies the day I went, so I improvised with a couple of other kinds of green chilies. I think this worked well... the jalapenos were the heat component and the Anaheim were that sweet, green flavor. Were you beginning to worry about the Year of The Egg? So was I. Luckily, this curry paste was destined for eggs... deviled eggs! The freshness and slight spice of the curry is so wonderful with the rich eggs.
Green Curry Paste
2 jalapeno peppers
2 Anaheim chilies
(or in the place of those peppers, 8 Thai green chilies)
1 cup Thai basil leaves
2 Tablespoons grated lemongrass ( I had to use stuff from a tube, but fresh would be best)
3 garlic cloves
3-inch piece of ginger, peeled and roughly chopped
1/4 teaspoon white pepper
1 Tablespoon fish sauce
1/2 teaspoon cumin
1 Tablespoon coconut oil
salt to taste (Be aware that fish sauce is salty)
Pulse everything in a food processor, then process until it forms a nice uniform texture and everything is combined.
Green Curry Deviled Eggs
24 hard-boiled eggs
1/2 cup green curry paste
1/2 cup mayonnaise
Peel eggs and cut in half, placing the yolks in a medium bowl. Add mayo and curry paste to the yolks and mash and mix until smooth. Place in a plastic zipper bag and cut a small piece of the corner off the the bag. Pipe into the empty egg halves. Garnish with Thai basil flowers, if available. Serve chilled.
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