Yesterday went to a Thai restaurant that I went about 4 weeks ago.
That time, 4 weeks ago at dinner time, I ordered green curry
(chicken), requesting to cut down the coconut milk to half the normal
amount they used and to make it Thai hot. It was excellent. The vege
used was Asian squash (green).

Hoping that I'd get to do the same, I went there yesterday, and the
same man was not there. So, I told the woman to cut the coconut milk
to half, ordering Penang curry. Her face was seemed puzzled and so I
realized that the curry broth/gravy must have been made already and
since they were a bit busy, I said "never mind". I also forgot to tell
her to make it hot.

So, there it was, my Penang curry, almost sweet with overwhelming
flavor of coconut milk. It had red a few pieces of bell pepper and
thinly sliced round pieces of carrot. I brought the left over home,
thinking that I would just add my red curry paste, adding more chicken
and tone the coconut milk flavor down.


Today, I went to Farmer's market and bought Oriental purple eggplant,
Asian green beans, Asian squash and green bell pepper. I didn't see
red bell pepper at the stands I went to. I also bought $1.00 worth
of Thai chilies (green and red mixed). I also bought. Thai basil,
cilantro, and mint jus because they smelled good. I will use cilantro
in the fish curry (Burmese style) I plan to make. Sometime this week,
I will use mint in making cucumber salad in yogurt to go with Chicken
Pilaf I plan to make if I get time.

So, this is what I am thinking to do. Make two Thai dishes, splitting
the gravy curry of the left over Penang curry, adding spice and
ingredient needed to make it taste good.

- First one: I am thinking to use red curry paste that I have, garlic,
and red Thai chilies (paste made in blender) to fry the chicken a bit,
then adding thinly sliced round carrot, an inch long sliced Asian
green beans, and an inch long sliced eggplant, finally adding the left
over Penang curry gravy to get coconut milk flavor. I don't know
whether I should add some basil to this dish.

- Second one: I was thinking to make a green looking curry using Thai
green chilies (paste made in blender) to fry Chicken a bit, ten Asian
squash, and bell pepper, finally adding the left over Penang curry
gravy for the cocontu flavor. I looked online for making Thai green
chilies paste but I don't have lemon grass and also, too much work
anyway. So, for this one, I need suggestion to make this curry appear
green and reasonably tasty w/o having to make a trip to go buy green
chilli paste.