Comments on: Green Curry Shrimp

By: Noodles and Rice - Noodles and Rice from b5media

Noodles and Rice - Noodles and Rice from b5media — Tue, 20 Feb 2007 19:03:35 +0000

[...] Red Cooked Chicken from Chow Times Steamed Egg Custard from Kitchen Crazy Daffy A PINK Cranberry Punch from Kitchen Unplugged Habeas Brulee’s Green Curry Shrimp Pork Rib and Lotus Root Soup from Tastes as Good as It Looks Red Bean Porridge from Rose’s Kitchenette chinese cuisine, Ingredient Spotlight, rock candy, rock sugar, yellow lump sugar February 20th 2007 | Permalink | 0 Comments » [...]

By: Habeas Brulee » Blog Archive » Recipe Index

Habeas Brulee » Blog Archive » Recipe Index — Tue, 20 Feb 2007 14:55:44 +0000

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By: Danielle

Danielle — Wed, 17 Jan 2007 15:22:28 +0000

EH – I really am! And, hm, this would probably work well with chicken or any white-fleshed fish (salmon, not so much).

By: Enthusiastically Human

Enthusiastically Human — Wed, 17 Jan 2007 00:50:11 +0000

are you loving your new camera??? i love this, but we have no shrimp. well, no access to decent shrimp. do you have a fish you’d recommend for this dish?

By: Danielle

Danielle — Thu, 11 Jan 2007 16:30:23 +0000

Rachel – Mind? I’m honored. Your new blog looks like it’s off to a great start.

Yvo – Thanks for reminding me, I just sent out the official, detailed invite.

Yvo, Rasa Malaysia – I got the plate in [NYC's] Chinatown, at the supermarket on Canal on the south side of the street… between Mott and Mulberry, maybe? Somewhere around there. The one with all the dishes in the basement.

Bee – It’s just a matter of personal taste, I’m sure. More importantly, those deep fried kaffir lime sausages sound unbelievable. Please tell me you have a recipe for them you can share!

Tanna, Brilynn, Cindy, meltingwok – Thank you!

By: meltingwok

meltingwok — Thu, 11 Jan 2007 13:15:26 +0000

Could totally smell the green curry aroma from my end..*drooling* it doesn’t look too overloaded with coconut milk either, good thing :) thx for sharing, cheers ! :)

By: cindy

cindy — Thu, 11 Jan 2007 04:29:28 +0000

that looks so good i can almost smell it! i love green curry! (and red curry, and indian curries…) ;]

By: Brilynn

Brilynn — Thu, 11 Jan 2007 02:34:44 +0000

Beautiful plating!
And congrats on being in the top 5 for food blogs, I loved that post, I could just picture it!

By: Rasa Malaysia

Rasa Malaysia — Thu, 11 Jan 2007 02:34:28 +0000

I love your dish (I love seafood in curry!) and your plate, too! So nice…where did you get it?

By: Bee

Bee — Wed, 10 Jan 2007 23:18:27 +0000

When I still lived in the Bay Area, I took a few Thai cooking classes (Kasma’s – highly recommended) and made the best curry I’ve ever had (as well as quite a few other fantastic Thai dishes (deep fried kaffir lime sausage was a personal favorite), but as I recall it was a lot of work (we did use a mortar and pestle instead of a food processor though), but it was really good. That said, I find that I’m okay with the flavor I get from the Mae Ploy pastes (the coconut milk you use also matters – Thai House was the worst in the taste test) – in green as well red (and penang and masaman).

Bee