Perfect Picnic Thai Green Curry Pasta Salad

Thai green curry is an ongoing passion of mine. The herb-iness, the spice, the HOT, the coconut…… And, when I started to think about it, how perfect it is for outdoor summer eating adventures. Picnics. Instead of pesto in a salad. We grew a ton of basil last year as well as mint, and I put up a wonderful homemade green curry paste I’m hankering to share with you.

Thai style green curry paste

roasting garden serranos

sweet mint

spark up the flavors

basil bonanza

candied ginger slices

rich, spicy delight

Thai Style Green Curry Paste

I generally cook everything but baked goods in a pretty casual way. Don’t you love just adding a pinch of this, a handful of that? So, the following here is not a true recipe by definition. But I’m sure you play in your kitchen like this too, gratefully honoring the beautiful offerings that grow upon this earth. Candied ginger is a fine tweak on the traditional fresh ginger – this hint of sweetness contrasts so beautifully with the chilies – just try it and see.

approximately 2 cups fresh clean basil leaves
approximately 1 cup fresh clean mint leaves
approximately 1/4 c. candied ginger, chopped
3 -4 cloves garlic, peeled and coarsely chopped
1 -2 roast serrano or jalapeno chilies – to taste
squeeze a little fresh lime juice in
1/2 – 3/4 c. oil – try part olive oil, part coconut oil(melted)

Pack all ingredients but oil in a food processor, position lid, and pulse a few times. Then pour in oils until a stir-able paste is formed and adjust seasonings, including a shake of salt if you think the paste needs it. I usually don’t – the flavors are bold and bright just as they are. Keeps a long time in the refrigerator.

Stirring this curry paste into a pasta salad is truly great. I love a gluten free (natcherally) quinoa pasta put out by Ancient Grains right now. Today, the garden gave up a bit of broccoli, I added carrots, sweet tri-color baby bell pepper slices, and a little cilantro. I recommend, too, a little melted coconut oil stirred in as well at the end. Serve at room (or picnic) temperature. Choose your own vegetable and pasta favorites then join me in green curry heaven.