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venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.

Meat & Poultry

Green Curry for Six


Green Curry Dinner for Six


Ingredients (aside from the paste)

  • 3x chicken breasts
  • 1x tablespoon of sesame oil
  • 4x cans of light coconut milk
  • 3x red onions
  • 12x green onions
  • 1x large tub of natural Greek yoghurt
  • 3x Persian cucumbers
  • one cup of diced mint
  • one half of a cup of cilantro
  • half a cup of diced basil
  • 2 limes
  • 1 Telma Kosher chicken stock cube
  • 2 green bell peppers
  • 2 cups of sweet chili sauce
  • 2x packets of papadams
  • 3 cups of jasmine rice
  • a teaspoon of roasted sesame seeds

Green Curry Paste Ingredients:

  • 1 stalk of lemongrass
  • 3 de-seeded green chilies (Thai green chilies OR jalapeño)
  • 1 shallot, sliced
  • 4 cloves garlic
  • half a ginger root -- thinly sliced
  • one half a cup of chopped fresh coriander/cilantro leaves & stems
  • one half a cup of fresh basil
  • 1 tsp. ground cumin
  • half a tsp. ground white pepper
  • half a tsp. ground coriander
  • 3 Tbsp. fish sauce
  • 1 tsp. shrimp paste
  • 2 Tbsp. lime juice
  • 1 tsp. brown sugar
  • 4 Tbsp. coconut milk

Making the Green Curry Paste

Blend all ingredients in a blender and set aside.

The Curry Dice and sautee 2x red onions and the 12x green onions in 1x tablespoon of olive oil. Blend all onions in a blender with one table spoon of butter and set aside. Slice the chicken breasts into short strips the size of a lady's pinky finger. Sautee the chicken breasts in 1x tablespoon of sesame oil until golden brown on one side. Add the green curry paste. Stir vigorously for two minutes, add the blended onions and stir for one minute and then add one can of coconut milk. Crush one Telma Kosher chicken stock cube and add to the curry. Stir in. Squeeze one and a half limes and pour juice into curry. Add three cans of coconut milk, one cup of diced cilantro and half a cup of diced basil. De-seed the two green bell peppers and slice into the size of a pinky finger. Stir for 5 minutes and serve with the below condiments.

Sweet chili & Red onion Dice 1x red onion into the size of jellybeans and add to a bowl with 2 cups of sweet chili sauce. Combine ingredients with a fork and serve.


Raita Dice the 3x Persian cucumbers into the size of kelly beans. Keep skin on. Add to a bowl with the large tub of natural Greek yoghurt. Add the juice of one half of a lime. Stir ingredients with a fork. Add half a cup of diced mint and one quarter of a cup of cilantro. Combine all ingredients with a fork and serve.

Papadams Sautee each papadam in a teaspoon of extra virgin olive oil until crisp. Turn and sautee the other side until crisp.


Jasmine Rice Cook jasmine rice and combine with a teaspoon of roasted sesame seeds.