Green Thai Curry Paste

Spring is in the air!! It got up to maybe 13 or 14 degrees today in Edmonton, and let me tell you it was AMAZING. 13 degrees is pretty warm for me after our winters… sadly. Needless to say, I was feeling extra inspired for my meal plan I made this morning! I want to do spring dinners with all the beauty produce that is out and in season! If only I could cook this way the whole year round and not go broke, I would be the happiest girl in the whole entire world!

First meal of this weeks plan is a green curry with chicken and spring veggies, with a home made green curry paste. It is so much better to make your own so you don’t have a store bought container in your fridge with one or two spoonfuls out of it until you end up throwing it out 6 months later. What a waste. Grab your mortar and pestle (or a small blender or food processor) and lets get to it!

 

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Ingredients:

  • 1/2 TSP ground cumin
  • 1/2 TSP ground coriander
  • 1″ piece of lemon grass, OR 1 TSP ground lemon grass
  • 2.5 TBSP fresh grated, and peeled ginger root
  • 2 small kaffir lime leaves (it is okay to use dried leaves.)
  • 1.5 TBSP shallot, minced (About half of a shallot.)
  • 1 TSP fresh grated turmeric
  • 1.5 TBSP grated garlic cloves (about 3 large cloves)
  • 5 large basil leaves, minced
  • 2 red Thai chili’s, minced (Use more if you want spicier.)
  • 1/8 TSP freshly ground sea salt

Directions:

Add all your ingredients to your mortar and pestle or food processor and turn it into a paste. This makes about 3.5 TBSP of green curry paste.

I scaled down the spice of this as my 13 month old eats what we eat for dinner, and he sure does not approve of anything too spicy. That being said, up that chili pepper amount and use green Chile’s with red Chile’s. This is a little less than medium spice.


Fresh Shrimp Rolls!

These shrimp summer rolls are a great appie to serve to friends! It’s a no cook meal (besides cooking vermicelli noodles in hot water…) and once you get the rice paper rolling down pat, they can be made in no time!

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Ingredients:

-2c cooked vermicelli noodles

-1 lb cooked, peeled and deveined shrimp, chopped

-3 large romaine hearts, shredded

-1 jalapeño, minced

-1/2 of a medium red onion, slivered (thinly sliced.)

-2 carrots, peeled and shredded (use a grater or processor)

-1/2 c green onion, finely sliced

-1/4c fresh chopped cilantro

-1/4c fresh chopped mint

-fresh lime juice + rice paper wrappers

Dipping Sauce:

-1/4c rice wine vinegar        -3/4c soy or fish sauce

-1/4c honey                          -1 large jalapeño minced

-2 garlic cloves, minced       -1 tbsp green onion, thinly sliced

directions:

Chop up your vermicelli noodles. In a large bowl add in all of your ingredients: green onion, mint, cilantro, carrots, red onion, jalapeño, shredded lettuce, shrimp, and noodles, Add in the juice on 1 lime, and 1-2 tbsp of the dipping sauce. Toss all ingredients together.

To make the dipping sauce, simply just mix the vinegar, honey, garlic, soy sauce, jalapeño and green onions in a bowl. Whisk, taste and adjust seasoning if necessary.

To assemble your rolls, immerse your rice paper in a bowl of warm-hot water for 20-30 seconds. Keep the surface you are working on a little bit wet so the paper does not stick. Spoon the filling mixture into the middle of the rice paper. Fold in both sides over the mixture, then roll into a spring roll. Keep it nice and tight! This was my first time rolling these and i didn’t do too terrible! Continue rolling your rolls until you have enough for dinner, or an appie. Serve with the dipping sauce on the side!