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What happened to chef's Choice Green ? Nothing Lasts Forever. Just when I found this, it's GONE from Amazon!
Reviewed in the United States on August 13, 2017
This is a review mostly for Green Curry paste, which is not available here at Amazon anymore; I just found this as I'm using the Green Curry paste today and writing this review. How darned sad - what happened?Here is my review for the Green AND the Red."I have been using only Chef’s Choice Red Curry Paste for my Thai Curries, instead of their green and yellow, which I had also previously purchased.What I’ve been missing!!Today I opened a package of the Chef’s Choice Green and used it this way.First, I used almost twice as much paste as I use of the Chef’s Choice Red.I started by frying Chef’s Choice Green Curry paste on one side of a large fry pan, along with diced onions on the other side of the pan as I usually do for the Red. Today I used an organic coconut oil as the oil of choice. Mostly, I had used avocado oil in the red curry paste recipes.After the onions were somewhat soft, I added all of the following which I had in my own larder, so I didn’t purchase any more vegetables/spices for this recipe.I had opened a can of Native Forest mushrooms, and thawed some organic chopped celery. I roasted both of these at 350F until they dried out. After this roasting, I put in the same roasting pan at 350F organic cashews to add later. I roasted them 10 minutes @ 350F. Later I used this cooled-off oven to reheat the jasmine rice which I had left over from yesterday.I had on my counter the bottom of an organic celery root which had sprouted, and so I added these leaves, there weren’t many leaves probably to make a difference in taste, but would add a few nutrients.I had from my garden some organic green onions which I had replanted from from the bottoms of some store-bought onions. I used only the tops of these green onions at the last 5 minutes or so of simmering.I had from my garden some small cherry tomatoes which I cut in two pieces to add along with:some long beans from my garden, separating out the good ones from the ones that weren’t doing so well, and cut them into ½ pieces.I had a red bell pepper, conventional, l that I had bought at a warehouse shopping store; I might have used a green bell pepper from my garden if one were available. My pedrone peppers are doing well, but I had enough heat from the green curry paste, so didn’t include more hot peppers.I opened a can of Native Forest Classic coconut milk to cook all of the above, later adding the cashews and scallion tops and simmered about 25 minutes; then added at the end Thai Basil grown in my garden.I served with on-hand previously cooked jasmine rice in my Instant Pot. I didn’t take any separate pics, but have only included the one that I had stirred the jasmine together in my French bowl.The above ingredients are just a possibility of anything one can use making Chef’s Choice curry ingredients; I have used previously in the red Chef’s Choice Curry paste, Native Forest Bamboo Shoots, Native Forest Water Chestnuts, broccoli, peas, edamame, and any other frozen mixed frozen or fresh vegetable one might want. Previously using the red curry paste, I had used some finely chopped lemongrass; but with this Green Curry, I see that the second ingredient is lemongrass, so I did not add it. This is the first year I’ve used fresh lemon grass plant (here in Virginia) and it is growing fast and furious. I am quite surprised.I am so happy to have found this Chef’s Choice GREEN Curry Paste, and I’m hoping the Yellow is as good – but I KNOW it will be.
Reviewed in the United States on August 13, 2017
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Reviewed in the United States 🇺🇸 on September 26, 2016
Flavor Name: YellowSize: 6 PackVerified Purchase
What happened to chef's Choice Green ? Nothing Lasts Forever. Just when I found this, it's GONE from Amazon!
Reviewed in the United States 🇺🇸 on August 13, 2017Flavor Name: RedSize: 6 PackVerified Purchase
What happened to chef's Choice Green ? Nothing Lasts Forever. Just when I found this, it's GONE from Amazon!
Reviewed in the United States 🇺🇸 on August 13, 2017
This is a review mostly for Green Curry paste, which is not available here at Amazon anymore; I just found this as I'm using the Green Curry paste today and writing this review. How darned sad - what happened?Reviewed in the United States 🇺🇸 on August 13, 2017
Here is my review for the Green AND the Red.
"I have been using only Chef’s Choice Red Curry Paste for my Thai Curries, instead of their green and yellow, which I had also previously purchased.
What I’ve been missing!!
Today I opened a package of the Chef’s Choice Green and used it this way.
First, I used almost twice as much paste as I use of the Chef’s Choice Red.
I started by frying Chef’s Choice Green Curry paste on one side of a large fry pan, along with diced onions on the other side of the pan as I usually do for the Red. Today I used an organic coconut oil as the oil of choice. Mostly, I had used avocado oil in the red curry paste recipes.
After the onions were somewhat soft, I added all of the following which I had in my own larder, so I didn’t purchase any more vegetables/spices for this recipe.
I had opened a can of Native Forest mushrooms, and thawed some organic chopped celery. I roasted both of these at 350F until they dried out. After this roasting, I put in the same roasting pan at 350F organic cashews to add later. I roasted them 10 minutes @ 350F. Later I used this cooled-off oven to reheat the jasmine rice which I had left over from yesterday.
I had on my counter the bottom of an organic celery root which had sprouted, and so I added these leaves, there weren’t many leaves probably to make a difference in taste, but would add a few nutrients.
I had from my garden some organic green onions which I had replanted from from the bottoms of some store-bought onions. I used only the tops of these green onions at the last 5 minutes or so of simmering.
I had from my garden some small cherry tomatoes which I cut in two pieces to add along with:
some long beans from my garden, separating out the good ones from the ones that weren’t doing so well, and cut them into ½ pieces.
I had a red bell pepper, conventional, l that I had bought at a warehouse shopping store; I might have used a green bell pepper from my garden if one were available. My pedrone peppers are doing well, but I had enough heat from the green curry paste, so didn’t include more hot peppers.
I opened a can of Native Forest Classic coconut milk to cook all of the above, later adding the cashews and scallion tops and simmered about 25 minutes; then added at the end Thai Basil grown in my garden.
I served with on-hand previously cooked jasmine rice in my Instant Pot. I didn’t take any separate pics, but have only included the one that I had stirred the jasmine together in my French bowl.
The above ingredients are just a possibility of anything one can use making Chef’s Choice curry ingredients; I have used previously in the red Chef’s Choice Curry paste, Native Forest Bamboo Shoots, Native Forest Water Chestnuts, broccoli, peas, edamame, and any other frozen mixed frozen or fresh vegetable one might want.
Previously using the red curry paste, I had used some finely chopped lemongrass; but with this Green Curry, I see that the second ingredient is lemongrass, so I did not add it. This is the first year I’ve used fresh lemon grass plant (here in Virginia) and it is growing fast and furious. I am quite surprised.
I am so happy to have found this Chef’s Choice GREEN Curry Paste, and I’m hoping the Yellow is as good – but I KNOW it will be.
Images in this review
Reviewed in the United States 🇺🇸 on December 7, 2017
Flavor Name: YellowSize: 6 PackVerified Purchase
