I have a confession to make. Until this year I hadn’t made Thai green curry for about 2.5 years.
Crazy right? You would think someone who loves cooking Thai food would cook it at least once a month. But even though many Americans and Thais adore green curry, including myself, my Thai husband doesn’t like it.
He said he got sick of it. When he was a kiddo, he would walk down the dusty streets of Sukhothai and smell the green chili coconut perfume in the air, and it was intoxicating for awhile. But after years and years of eating it, smelling it and seeing it all over Thailand, it became dull to him. Why eat green curry when there were hundreds of Thai food vendors selling more interesting, exciting Thai food?
I can’t relate. Before writing this blog post I was trying to think of a food I’ve gotten sick of because I’ve eaten it so much, and I can’t think of a single thing. I think it’s because I always try to change up whatever I eat before something I savor with every bite becomes something I crinkle my nose at.
Well we finally ended our green curry fast when we were going to make Thai food for our friends who love green curry. After not eating it for so long, our tastebuds started to get excited on Thursday and the dinner wasn’t until Saturday. But when the night arrived to cook it for them, my friend’s husband had a canker sore, and she had a cold. They didn’t want the spicy food to scar their already tender mouths and throats, so we decided to play it safe and make something non-spicy.
I had already bought the fresh Thai eggplant and basil though, so that meant it we had to make it soon, and it was going to be all for Dom and I.
Since I hadn’t made it in awhile, I was a little rusty. I threw in so much chicken that when Dom lifted the lid to peek in the pot, he said, “Um, isn’t that a little dry?” It looked more like chicken with a little coconut mlk splashed on top. So I added another can of coconut milk, more green curry paste, fish sauce and palm sugar, and then after Dom sipped some off his spoon he said, “So good honey!!”
If you are wondering which green curry paste to use, it’s up to you. I bought a small can of Maesri since we don’t eat tons of it, but the huge Mae Ploy containers are fine too. But I told Dom what I want for Christmas is a stone mortar and pestle, so I can make my own green curry paste. I have a wooden mortar and pestle, but it just doesn’t have the power I need to smash up my chilis and herbs into tasty oblivion.
He thinks it’s really weird I want to make my own green curry paste when I can buy it easily at the Asian market. Most Thais don’t even make their own, but I know fresh curry paste doesn’t even taste like it came from the same planet as the canned or bottled stuff. And canned and bottled curry paste is delicious too! So imagine what I could do with my very own stone mortar and pestle dear hubby…perhaps make you fall in love with Thai green curry like never before.
Are you like Dom? What food have you gotten sick of after eating it so much? Help me relate!