Thai Green Curry Prep - The Day Before

 

Song:  Where The Streets Have No Name

Group:  U2

I was notified that my package of Asian food had arrived at the post office...

however, as it was Sunday...

I'll have to wait for tomorrow to pick it up.

In the package...

one of the items included is Thai Green Curry paste.

And so...

on this day...

I went shopping at Safeway for plenty of chicken breasts...

shrimp...

and tofu...

as well as some cheese.

This is my medium cooler.

I keep the small and medium coolers in the car to transport my groceries

from inside the car once I arrive home from the grocery store.

Today's shopping just fit inside.

 Had I bought too much...

I would have just used the smaller cooler as well.

I like to keep the deep freeze fully stocked with items I usually cook with.

I had gotten about 18 lbs of chicken breasts...

and 16 lbs of shrimp...

among other items.

I bought frozen cooked shrimp...

as all I will have to do is to defrost them in a warm bath...

just before adding them to the curry.

I usually eat a large chunk of cheese with most meals.

I will add some tofu in this dish...

and the rest I will use in Kimchi Stew later on.

After I put away the groceries...

I then began steam cooking two packs of chicken breasts (about 7 lbs - just over 2 kilos).

I filled the pot about 1/4 the way with water.

I then put in the steamer basket...

...and placed in all of one package and part of another of chicken breasts.

These were for the second batch to steam.

I chose to steam them to keep the flavor neutral for the curry...

and for the uniform texture.

I readied the cutting board to place the freshly steamed chicken upon

to allow them to cool before I shredded them and put them in the large bowl.

They were ready in about 20 minutes.

As the first batch was cooling...

...I then emplaced the second batch for steaming.

As the second batch was steaming...

I shredded the first batch...

and just let the second batch cool.

After they cooled...

I shredded them as well.

I then just covered the bowl with foil and refrigerated it...

in preparation for tomorrow.

I will batch cook the Thai Green Curry and freeze it in many containers.

I will add in the Shiitake mushrooms as I heat the coconut milk 

with the green curry paste...

and just before I finish cooking them together...

I will add in the chicken and shrimp and let it simmer for a little while

before I turn off the heat.

The tofu I will add into the mixture once I bowl a serving...

as I am unsure how tofu tastes if frozen.

As much of the cooking was done today...

making the Thai Green Curry tomorrow will be fairly quick.

I will be making Basmati rice for use with this dish tomorrow.

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I got plenty of chicken and shrimp as I love eating Pad Thai as well as Green Curry...

and of which in each...

I use a plentiful amount of chicken and shrimp.

These two dishes are my favorite Thai dishes...

and now that I can make them easily at home...

I can add these to my cooking repertoire.