Dank Dishes: Pot-Infused Treats by Denver Chefs and Mixologists

Dave Hadley's green Thai curry.

Green Thai Curry (serves four)
Courtesy of Dave Hadley
2 cups shrimp paste
1/4 cup vegetable oil
1 cup galangal, minced
40 kaffir lime leaves
10 red dried chiles
1 TBSP fish sauce
1/3 cup palm sugar
2 TBSP oyster sauce
8 cups coconut milk
1/4 cup Thai basil
1 tsp. salt
4 packets Ripple Balanced 5, or 2 packets Ripple Pure 10

Heat oil in pot over medium heat; add galangal and shrimp paste, and sauté until aromatic. Add coconut milk, palm sugar and salt, and simmer, until heated through. Add chiles, lime leaves, basil, fish sauce and oyster sauce, and bring to boil. Strain, for a smooth texture, and mix in Ripple. Serve with steamed rice.

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