Whether you make it yourself or pick some up from the store, here are seven out-of-the-box ways to make use of that curry paste.
, a Michelin Bib Gourmand nod , and a Top 10 best vegetarian restaurant in America from. The East Village location of Dirt Candy closed on August 30th and will reopen this fall in a larger and more accommodating space on the Lower East Side.
We take galangal, lemongrass, ginger, chili peppers , Thai lime leaves, lime zest, and garlic, then blend them all that together, and use it as the base for other sauces. It's basically a curry paste with all the aromatics and none of the herbs. Most often we'll then take green herbs like Thai basil, cilantro, basil, parsley, and blanch and purée them into their own sauce. So then we have two sauces going next to each other, instead of blending them into a Thai green curry paste. If you have the base you can make so many green options and, since we've now broken up the flavors, we can use the curry paste in unusual ways.
I love how it's so savory and intense, so we often pair it with sweeter vegetables, like a beet dish paired with the curry sauce.We roast the beets with salt so that you have a bit of savory on top of savory, but even when they're really sweet they pair really well; a fiery heat with the sweetness, instead of coconut milk to temper the heat like you normally would. We've also done it with grilled butternut squash, so you get the sweetness of the squash.
And you can freeze the whole thing! I don't think we've made less than a pint, which is a lot, since we only use a few tablespoons for four to five servings, so if you make it in a batch you can freeze it and then, when you want to add punch to a sauce, you have this nice curry paste starter.Julian Medina is renowned in New York for the ways he teases Mexican and Latin flavors at hisrestaurants.
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