Batch Cooking - Thai Green Curry

 

Song:  Drops Of Jupiter

Group:  Train

I had been waiting for my Thai Green Curry paste so I could make green curry.

I received notice that I had packages waiting for me at the post office...

so, the day after the holiday...

I drove to the post office in town.

I picked up my packages...

and then drove back home...

fully expecting to make Thai Green Curry later that same day.

I got home and opened up the packages.

Although I had received one other item I needed for the curry...

the package of the green curry paste was not in this delivery.

I just love Pad Thai.

I will always be sure to have plenty of the noodles and sauce.

I had also bought 10 more pounds of powdered milk for my homemade yogurt.

I looked outside...

and seeing it was a nice day...

I decided I would drive to my favorite Asian Market in Colorado Springs

to get the Thai Green Curry paste.

It was a nice drive there and back.

Finally...

I bought a large stock of the curry paste...

and I stocked up on peanut sauce as well

(for the Pad Thai).

I was tired after my shopping spree...

so, after putting everything away...

I went to sleep early.

On the afternoon of the following day...

I would start cooking a large batch of Thai Green Curry.

I would end up using 2 lbs of coconut milk powder for the curry.

I first filled the 12 quart stock pot about half way with water...

and I began soaking a couple of handfuls of Shiitake mushrooms

in it as I had it on low simmer to soften them.

In the meantime...

I laid out the implements I would be using for the mushrooms.

After half an hour...

the mushrooms were soft.

I would just use the mushroom infused water to cook with.

I sliced up the mushrooms.

I then added the coconut milk powder.

As I added each ingredient...

I sampled it often to get the right taste.

I always use the two spoon tasting method.

I then added sweetened condensed milk to the coconut milk 

to give it just the right amount of sweetness.

I then added the green curry paste...

a little at a time.

You must be careful when adding this...

as it is very easy to get the curry too spicy.

I just added some...

stirred it well...

and tasted...

over and over again.

I had ended up using all of this tub.

As most of the work was done once I had the curry sauce done...

I started the rice cooker.

I kept the heat on low simmer...

as I would be adding the chicken and shrimp.

I had over 6 lbs of steamed chicken from the other day.

I would end up using about four lbs of it.

The rest of it will be made into Pad Thai on the morrow.

I then added the mushrooms and two batches of shrimp.

I put the first batch of shrimp in (two lbs)...

to be sure it would fit inside the stockpot.

Seeing I still had enough room...

I added another two lbs of shrimp.

I fluffed the rice.

After adding in the final two pounds of shrimp...

I had just enough room to stir everything.

I then cut up some tofu to add to the dish once I put some curry in my bowl.

It was tasty and hearty.

This will be perfect to eat on cool autumn and cold winter days.

I turned off the heat...

and staged the freezer containers for filling once the curry cooled enough

(about three hours later).

I filled 15 containers...

one of which I put in the fridge...

and the rest I put into the deep freeze.

I have Japanese Curry on the left...

and Thai Green Curry on the right.

After a few minutes of cleanup...

I was done for the night.

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Tomorrow...

I am going to make Pad Thai.

I have three different peanut sauces to try over the Pad Thai.

Once I find my favorite peanut sauce...

I am going to ensure I stock up on plenty of it.

Right now...

I just can't get enough of Pad Thai.

I just love that dish.

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In a couple of days...

I am going to finish up the opened tofu

by making Kimchi Stew.

This is another perfect dish for cooler weather.

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Now that I know how to make my two favorite Thai dishes...

I am going to learn how to make some other country's dishes as well.

I just love food.

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I also want to get a large meat smoker some time in the future.

Right on the second deck...

there is a covered outdoor electrical outlet.

It will be the perfect place to smoke meats.