Green Curry Paste

Season 2Episode 1130 minDez. 13, 2004
Green Curry Paste
One of the earliest convenience foods, Thai Curry Paste was created centuries ago to provide lots of flavor in a ready-to-use form. This master recipe can be easily combined with everyday ingredients — elevating your favorite meats, vegetables, fish, and pasta into instant and delicious curry dishes. In Thailand, the color of the paste often indicates the ingredients that dominate it, and a Green Curry Paste like Ming's is packed with aromatic green herbs such as basil and cilantro, plus mint for a bit of sweetness. With its transforming herb and curry flavor, Ming whips up Green Curry Chicken Noodles, a simple one-wok stir-fry that features the mellow flavor of rice noodles with the spicy green chile of the curry. Ming then heads to Noodle Alcove in Boston's Chinatown to check out what goes into the art of hand pulling fresh noodles. Back in the studio, the paste serves as a dynamic marinade for Grilled Green Curry-Marinated Salmon and Eggplant Steaks. The paste also provides an added boost to the simple flavor of ground chicken meat in Ming's Green Curry Chicken Burger. Lastly, Ming provides a wonderful, hearty dish for the cold winter months: Spicy Green Curry Rock Shrimp Gumbo. But it's not just a flavor for Indian food lovers, as Latin chef extraordinaire, Aaron Sanchez, proves when he joins Ming in the studio to create his "Mole Meets Curry" dish.
Green Curry Paste has aired on Dez. 13, 2004 at 15:00
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