david4t please help!!!!

did a stupid thing and let someone take my only copy of Thai green curry seafood think it could have been one of yours and cant remember it. It has shrimp paste green curry ginger garlic and coconut creametc etc. You make the sauce in the pan and add the seafood for few minuites does that sound like you or anyone know the one i mean was going to make tonight and she has lost it! ! ! ! ! never again! ! ! !
Thanks to those who can help

Pad Thai

600g med. rice noodles, cooked & cooled (or 200g dried)
300g prawns, peeled
1/4 c oil
3 cloves garlic, crushed
1 c salted radish, finely chopped
2 tab sugar
3 tab fish sauce
1 tab tamarind purée
1 tsp chilli flakes
4 eggs
3 c bean sprouts
½ c Chinese chives
½ c dried shrimp, finely chopped
½ c peanuts, roasted & crushed

coriander leaves & lime wedges to garnish

Heat oil in large wok or frying pan, add garlic and radish, stir-fry 2 min. Add prawns and stir until cooked. Add sugar, fish sauce, tamarind and chilli flakes and stir well. Add eggs and stir, noodles, stir over high heat 2 min [add warm water if too sticky]. Add half bean sprouts, chives and dried shrimps, stir fry 2 min. Sprinkle with peanuts, arrange on serving dish, rest of bean sprouts on top, coriander and lime.
Quote davidt4 (121 )12:43 pm, Fri 27 Nov #9

i copy and pasted that from another thread david4t was in, on the left hand side of this page is a search area, put in david4t and do an anytime search, david4t has quite a few recipes in a thread there started by tommi.

Sadly Davidt4 has decided not to post in this forum anymore.

copy and pasted again, Quote fishheadsoup (865 )10:54 pm, Tue 27 Oct #3
If you want to make your own green curry paste (much better than the packet stuff ) here is a recipe for a totally delicious fresh green curry:

Green Fish Curry

350 g fish in 2cm cubes,
130g green curry paste [see below],
250 ml coconut cream,
3 tab peanut oil,
6 kaffir lime leaves,
4 tab fish sauce,
1 tab crushed palm sugar,
500 ml coconut milk,
4 hot green chillies lightly crushed,
3 long red chillies split and deseeded,
10 pea eggplants,
5 apple eggplants quartered,
12 Thai basil leaves.

In a heavy based frying pan over high heat cook the coconut cream and and oil, stirring, until it splits. Add curry paste and crushed lime leaves and stir 10 - 15 minutes until it is very fragrant and sizzling fiercely. Add fish sauce, cook 1 min. Add sugar and coconut milk and bring to a boil. Add fish, eggplants and chillies and simmer 3 - 4 minutes until fish is cooked and eggplants barely tender. Add basil. Serve with lots of steamed Jasmine rice.

Green Curry Paste

5 coriander seeds,
5 cumin seeds,
5 white peppercorns,
6 small hot green chillies, chopped,
3 long green chillies, deseeded and chopped,
2 stalks lemongrass, trimmed and chopped,
2 tab chopped galangal,
10 red shallots chopped,
5 cloves garlic chopped,
3 coriander roots scraped and chopped,
1 tab fresh tumeric chopped,
zest of 1 kaffir lime finely grated,
1 tsp Thai shrimp paste, roasted.

Lightly roast coriander, cumin and peppercorns in a dry pan, grind to a powder. Wrap shrimp paste in foil and roast until fragrant. Pound all ingredients in a mortar (or in a small food processor) until very finely ground.
Quote davidt4 (121 )9:55 am, Wed 28 Oct #4

thanks so very much