Green Curry Recipe
I primary stumbled upon Thai 4 Genuine / Bonbini on Foodgawker a few months ago; it was food love at initial sight. I am very glad to have Thip (Thip is a professional baker at two (2) fine dining restaurants in San Francisco!) as a guest writer on Rasa Malaysia, so please welcome Thai 4 Authentic / Bonbini as she shares Thai Green Curry recipe with us. Appreciate!
Guest Writer: Thai 4 Actual / Bonbini
I was surprised and excited when Rasa Malaysia asked me to be a guest writer about Thai food on her blog. I admire her like a great cook, writer and photographer. She always comes up with interesting dishes.
Despite the fact that I bake more than I cook, I make sure I’ve some time to cook Thai food for my husband. It’s funny that I hadn’t been interested in cooking at all until I moved to San Francisco six years ago. I started cooking out of necessity, to comfort and satisfy myself as I lived so far away from my country. Since then, cooking has been my passion…(get Thai green curry recipe after the jump)
I have numerous favorite Thai dishes that I like to cook regularly. For example, spicy basil chicken (gai pad gapao), stir fried ginger curry chicken (gai pad prik pao), sweet and sour soup (tom yum), green papaya salad (som tum) and obviously curry. Today, I’d like to share the most famous curry in Thailand with you, green curry. Most folks use Thai eggplant in green curry. Nevertheless, gourd, pumpkin and bamboo shoot are commonly employed in green curry, too. I don’t make my own green curry paste due to the fact I’m already satisfied with the brand I use. Mae Ploy is the brand I trust when It comes to high quality ingredients.
