Thai Green Curry and Panna Cotta

Justin and Claui cooked an amazing meal for my birthday dinner. They had made this Thai Green Curry for us back in January and I had immediately requested it for my birthday. 

There's not a recipe, as such but the essentials for this very large amount (it fed five of us with leftovers for probably five more) are 6 oz. (1 and 1/2 cans) of Maesri brand green curry paste and a 19 oz. can of Mae Ploy coconut milk -- both available at most Asian markets.

The various ingredients - red and yellow peppers, garlic and onions, chopped eggplant, boneless chicken breasts -- were sauteed in  separate batches and each seasoned to taste with the curry paste, some coconut milk, and a little chicken broth.

The sauteed elements were combined and the tiny corn on the cobs added along with more of the curry, coconut milk and broth. The snow peas went in last just to barely heat. They should remain crisp.
 

The whole glorious mess was served over basmati rice. There were condiments -- toasted almond slivers, lime slices, hot peppers in vinegar, chopped cilantro, and crispy fried chopped garlic.  On the side there was also a simple carrot/red cabbage slaw, seasoned with lime juice and hot sauce.

Yes, we like our food hot and spicy -- and after all there was plenty of champagne to cool us off.

For dessert Claui made a delectable panna cotta (From Ina Garten -- and there's a real recipe --just click the link.)  Cool and smooth and vanilla-y with a drift of lemon zest and a surround of strawberries blessed by a touch of sugar and basalmic vinegar. The perfect complement to the flavors of the curry.


How good was it? So good that we gobbled it up before I thought to take a picture -- this was taken from the recipe site.