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This week we went in the kitchen at Drunken Poet Cafe with owner and chef Oy Punyahotra as she prepares homemade green curry.
Punyahotra was born in Thailand and moved to the United States to pursue her education. After living in France to raise her family, Punyahotra returned to the U.S. a few years ago and opened the Drunken Poet Cafe in downtown Sarasota.
Drunken Poet Cafe serves authentic Thai cuisine with recipes that Punyahotra learned to cook from her grandparents. The cafe also offers a wide variety of sushi rolls and signature daily roll specials. The dishes are prepared fresh and served in beautiful presentations.
For more In the Kitchen videos, click here.
Scroll down for an instructional video on how to prepare the dish.
Kaffir lime rind
Thai green chili peppers
3-4 tablespoons vegetable oil
1/4 cup coconut milk
Tahi eggplant, chopped
Tofu (or other cooked protein)
Thai basil leaves
Kaffir lime leaves
Mix equal parts of all ingredients using a mortar bowl and pestle. Continue mixing until the ingredients are mashed into a thick paste. Heat vegetable oil in skillet. Add homemade curry paste, coconut milk, tofu or pre-cooked protein of choice, chopped Thai eggplant, kaffir lime leaves and Thai basil leaves. Add more coconut milk if curry looks dry. Stir ingredients in skillet until thoroughly mixed. Simmer over medium high heat until curry sauce has come together. Serve immediately over steamed rice, while hot.
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