That looks nice--and some of the recipes on the site look promising.

I see Jenn uses Thai kitchen green curry paste. I like some of their
products--especially the roasted red chili paste (the "chili" is "sic").

Dave Smith wrote:
> Yesterday my wife got some shrimp out of the freezer with the idea
> that I would make her favourite Shrimp dish, a shrimp, garlic and
> asparagus stir fry. I decided to try something different. I had some
> coconut milk that needed to be used up so I picked up some Thai green
> curry and cilantro and tried the recipe linked below.
>
> It was so simple. The worst part of it was shelling the shrimp.
> Once that was done I started the rice. Then I sliced up the onion,
> chopped the garlic and cilantro. The onions went into a hot pan with
> some oil. When softened I added the garlic and chopped green onion,
> then the green curry paste. After about a minute I added the coconut
> milk, water,sugar, fish sauce and cooked it all together. Then the
> shrimp went in and were cooked within about two minutes. Chopped
> cilantro was added and then it was dished up on Jasmine rice.
>
> Dang it was good. My wife liked it better than her old favourite.
>
> Now I am in a quandary. We usually cook on the gas grill during the
> summer. I grow cilantro in the garden. This is more of a cool
> weather inside cooking meal. I had paying a lot of money for a bunch
> of cilantro to use in one meal. I need more dishes that use cilantro
> for the summer when I have lots of it in the garden.
>
> http://www.onceuponachef.com/recipes...imp-curry.html


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