Name: Green Curry Paste
Ingredients: 10 Fresh small Serrano or other hot green chili peppers; 3 Medium-size shallots; coarsely chopped; 5 Garlic cloves; 1 Piece fresh ginger root; (1 1/2 inch); Shopped; 1 Stalk fresh or dried lemon grass bottom part only, chopped or; 1 tb Freshly grated lemon zest; 2 ts Freshly grated lime zest; 1 ts Fresh shrimp paste or; 1/2 ts Anchovy paste or couple of anchovy filets, oil; Packed-drained; 2 ts Ground coriander; 2 ts Freshly grated nutmeg; 1 ts Ground cumin; 1 ts Freshly ground black pepper; 1/2 ts Fennel seeds; 1 ts Salt; 1/2 c Chopped fresh cilantro; 1/4 c Peanut oil; 1/4 c Vegetable oil; 6 Boned chicken breast halves or 8 boned; Thighs cut into bite-sized pieces; 2 c Coconut milk; 3 tb Fish sauce or; 1 tb Soy sauce; Fresh cilantro

Sometime after the creation of the angels, Satan chose to rebel. We get a hint from other Bible passages in the Old Testament (e.g. Eze. 28:11-19; Isa. 14:12-15) that Satan’s pride drove him to try to exceed the greatness of God. When he and a third of the angels attempted to overthrow the Almighty, all of them were thrown out of heaven. Lucifer, one of the greatest and most beautiful of all the angels would be now known as the devil and the rest of the angels that rebelled would be known as demons. Their ambition, since they can no longer war directly with God, is an all-out attack on God’s people through their crafty, calculated and diabolical schemes. The warnings are all over the Bible. “Your adversary, the devil, prowls around like a roaring lion, seeking someone to devour” (1 Pet. 5:8). Though powerful and ruthless, we must remember that Satan is under God’s sovereign authority and will one day be cast in the “lake of fire” (Revelation 20:10). So through it all, the deceiver was even able to deceive himself!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy, Seafood	Thai		1	Servings

INGREDIENTS

10		Fresh small Serrano or other hot green chili peppers
3		Medium-size shallots; coarsely chopped
5		Garlic cloves
1		Piece fresh ginger root; (1 1/2 inch)
		Shopped
1		Stalk fresh or dried lemon grass bottom part only, chopped or
1	tb	Freshly grated lemon zest
2	ts	Freshly grated lime zest
1	ts	Fresh shrimp paste or
1/2	ts	Anchovy paste or couple of anchovy filets, oil
		Packed-drained
2	ts	Ground coriander
2	ts	Freshly grated nutmeg
1	ts	Ground cumin
1	ts	Freshly ground black pepper
1/2	ts	Fennel seeds
1	ts	Salt
1/2	c	Chopped fresh cilantro
1/4	c	Peanut oil
1/4	c	Vegetable oil
6		Boned chicken breast halves or 8 boned
		Thighs cut into bite-sized pieces
2	c	Coconut milk
3	tb	Fish sauce or
1	tb	Soy sauce
		Fresh cilantro

INSTRUCTIONS

To make the curry paste, combine the chilies, shallots, garlic, ginger,
lemon grass or zest and lime zest in a food processor or blender and chop
until well mixed. Add the shrimp or anchovy paste, coriander, nutmeg,
cumin, black pepper, cloves, fennel, salt, and cilantro. Puree until well
blended. Add the oil, a little at a time, pureeing until smooth. Transfer
to an airtight container, top with a little peanut oil, and store in the
refrigerator. Makes about 1 cup; Keeps 3-4 weeks.
To make the chicken curry, heat 2 tablespoons vegetable oil in a skillet or
saucepan over medium heat, add the chicken, and saute until lightly
browned, about 2 minutes. Remove chicken with a slotted spoon and reserve.
Heat remaining 2 table spoons oil in the same pan, add about 1/4th cup
curry paste, or to taste, and cook 2 to 3 minutes. Stir in the coconut milk
and cook about 5 minutes. Add reserved chicken and the fish sauce. Reduce
heat to low and simmer until the chicken is tender, about 8 to 10 minutes
for breast meat or 12-15 minutes for thigh meat. Just before serving, stir
in the cilantro leaves and heat briefly.
Serves 6 to 8 as part of a Thai dinner, or 4 as a main course.
GREEN CURRY, THAI STYLE
America has finally discovered the fiery cuisine of Thailand. Various Thai
curry pastes are available in cans at stores that specialize in Southeast
Asian foods. Freshly made paste has more exuberant flavor, however, so the
recipe includes directions for making your own curry paste.
The paste keeps well. It is a great addition to grill marinades, sauteed
dishes, pasta sauces, soups almost any dish you enjoy on the spicy side.
This recipe yields about four times the amount of paste you'll need for the
chicken curry.
Serve the curry with steamed rice, preferable the fragrant jasmine infused
rice of Thailand.
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  NOTES :

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”