I think a practical joke was played on us several years ago. I was informed- by more than one person- that red curry is the most mild of Thai curries, and that green was the most spicy. Twice I used red curry, the second time just half of what I used the first time. Both times the meals smelled so delicious- and were way too spicy for us to eat.
Imagine my pleasure to discover that green curry is not spicy! I bought a jar of what I thought was curry paste but was in fact a cooking sauce. It was a good entry into Thai food. Very mild.
1 jar Sharwood's Green Thai Curry cooking sauce
2 large garlic cloves
1 small onion, sliced (about 3/4c.)
1/2 c. sliced zucchini
1/2 c. diced carrots
1/2 c. diced celery
1 c. diced red bell pepper
3 1/4 c. pork tenderloin, cut into strips
2 c. cooked rice
2 tbsp pure creamed coconut
1 tbsp extra virgin olive oil
Heat a skillet with olive oil. then add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rest of the vegetables except the garlic, and cook until they start to soften. Add the garlic and pork, and saute until the pork starts to cook. Add the cooking sauce, stirring in, and simmer until the pork is cooked completely, about 15 minutes.
I stirred creamed coconut into my rice while it was cooking, It's a very subtle flavour.
We had company for dinner, and 3 of us went back for seconds, so this made a lot of food.
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.