I remain confused on the topic of curry, and I am looking for some input from you – if you know more than I do.
(That’s not hard.)
I had this idea for a hummus using green curry paste to do most of the flavoring work for me. Since it contains lemongrass and ginger and green chilies, I figured it would pack a pretty spicy and tangy punch to hummus, which is a fairly blank canvas to do with what you will. I’ve been told that of the three colors of curry – green, red, yellow – green is the spiciest, and to make sure and taste as you go so you don’t overheat your dish. Now, the only green curry paste that I have ever been able to find in grocery stores here is from Thai Kitchen; I was mindful when I made this and only put 2 teaspoons of it in the hummus. I tasted it and really liked how it tasted, but was surprised that it didn’t really have any degree of heat or spice at all. I added another tablespoon, same thing.
I’m really just more confused than anything. This dish is great- it’s fast, a relatively healthy snack, but I would really like to be able to get the spice and heat level that I was aiming for originally. My go- to curry expert suspects that Thai Kitchen has been toned down and “Americanized.” Is there another brand of curry I should be using? If so, where do you find it?
- 2 cans chickpeas, drained
- 1 tsp roasted garlic
- 1 T olive oil
- 1 T green curry paste, or to taste
- 1/4 cup cilantro leaves
- 2/3-3/4 cup coconut milk
- In a blender or food processor, add the chickpeas, garlic, olive oil, curry paste, and cilantro leaves.
- Start the machine and slowly add the coconut milk- just enough to get the mixture to run through the blades well. Process until the mixture is thick and smooth, scraping the sides down occasionally.
- Serve with raw vegetables, pretzels and/or flatbread.