WORLDFOODS Green Curry Paste was all that I had hoped it to be and more. The paste has a very smooth texture that makes it perfect for any recipe. The heat was very mild, mild enough that my children would enjoy it. The brightest flavor that I noted was cumin. This has a light saltiness so you would probably want to add slightly less salt to any recipe you use it with. I’d have to describe this green curry paste taste as being crisp and fresh with an aromatic sweet green onion type of smell.
Green curry paste is a great ingredient for anybody that wishes to venture outside of their usual comfort zone a little bit.
For a fun kick you could just add it to your normal chicken pot pie recipe. You may just want to always keep some on hand once you have tried it.
I decided to include this delightful paste in a recipe that my whole family already enjoys.
This recipe is also very handy for those of us that have an overabundance of leftover Thanksgiving Day turkey in the fridge. Every year we purchase a huge turkey and there is always a ton of extra meat. After day 3 of eating leftovers it is no longer as enjoyable so I have to get creative. My turkey puff recipe is the perfect way to help make use of turkey and even the cranberry jelly. This recipe is creamy, toasty and warm. Everything a comfort food should be.
{Ingredients for Turkey and Green Curry Puffs}
1 Tbsp oil
5-6 Tbsp WORLDFOODS Thai Green Curry Paste
1/2 cup minced sweet onion
8 oz cream cheese (softened)
1/2 cup milk (I used whole)
1/2 tsp fresh cracked black pepper
1/2 tsp kosher salt
6 Tbsp salted butter
1 Tbsp freshly chopped italian parsley
2 lbs chopped roasted turkey meat (I used my garlic and pepper butter basted roasted breast)
2 rolls refrigerated croissant dough
(Other kitchen items you might want}
a baking sheet (helps to spray it)
1 pastry brush and small bowl
1 large mixing bowl and spoon
measuring spoons and cups
a spatula
350 F preheated oven
{How to Make Turkey and Green Curry Puffs}
1. Heat 2-3 minutes WORLDFOODS Thai Green Curry Paste in a small pan with 1 Tbsp oil
2. In the small bowl melt 4 Tbsp butter
3. In the large mixing bowl thoroughly combine heated green curry paste, onion, cream cheese, milk, pepper, salt, butter and parsley. I even pour in some of my roasted turkey juices for added flavor
4. Stir in the turkey breast
5. Open up the croissant dough and leave two triangles together to form a rectangle
6. Pinch the diagonal seam together so that there are no holes
7. Take 1/4 cup of your turkey and green curry mixture and place it on the center of the rectangle
8. Pull two corners up and pinch them together
9. Pull the opposite corners up and pinch those together
10. Pinch the sides together to seal your now square shaped puff (see pic below)
11. Melt the remaining 2 Tbsp butter and brush all of your puffs with the pastry brush
12. Bake at 350 for about 20-22 minutes or until they are a golden brown, let cool 1 minute
**Serve warm with cranberry jelly or a cranberry chutney, the tartness compliments this very well. We always have these puffs with a steamed vegetable such as broccoli.
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