While waiting in an unusually long line for my favorite sashimi and ginger salad this afternoon, I spotted an exotic ingredient on the shelf next to me: green curry paste. Inspired, I couldn't resist the impulse buy, nor could I stop myself from dreaming up some interesting things to do with it!
. Add milk or chicken stock to make broth- add rice noodles, tofu chunks, mushrooms, cilantro/Thai basil, onions, (lime juice and zest?), julienned carrots and green papaya garnish
. Mix with cream or thick coconut milk, toss with tagliatelli, peas, and shrimp
. Use as sauce for roasted salmon with lots of basil
. Toss with halved baby new potatoes and chickpeas
. Use as a dip for duck fat fries or plantains
. Mix in with mashed potatoes (serve with grilled chicken or lamb)
. Mix with canola oil, drizzle over roasted cauliflower florets (and potatoes?), garnished with fried chickpeas and shallots
. Blend with cauliflower and cilantro to create emulsion- use as a bed for scallops (with coriander/caraway panko crust)
. Use as dip for shrimp or cauliflower tempura
. Drizzle over pan-fried basil, zucchini or corn fritters (also drizzle sauce made with red curry paste for contrast)
. Mixed into veggie burger patties, topped with ginger mango chutney, serve on open-faced pita with micro greens
. Drizzle over fried egg on top of scallion, ginger fried rice (cilantro garnish)
. Tossed with mango and shrimp stir-fry, include lemongrass, basil, chopped peanuts, crispy shallot slices, and carrots
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