I didn't post all winter because I wasn't cooking. In fact I haven't eaten anything since my last blog post, but today I am feeling hungry.
THAI CURRY has been a favorite recently. I discovered that my domestic life boypartner is a whiz at seasoning anything, and when sauces and gravies need seasoned, I must leave the room and let him do his thang.
THAI CURRY may seem a little intimidating, but all you need is:
makes enough for 1-2 people1 can COCONUT MILK
1 small can CURRY PASTE(my favorite is the brand pictured, which you can find at asian markets)
TOFU or your choice of MEAT
VEGETABLES such as: zucchini, baby corn, bamboo shoots, and potatoes
SUGAR or FISH SAUCE
ground CHILIS or CAYENNE
GREEN ONIONS, chopped, for garnish
Pour one can coconut milk into a medium pot over medium heat. Armed with a whisk, add 2 Tablespoons curry paste. Whisk well and TASTE. Alternate adding paste and tasting until you get the strength of curry you like. You may need only a couple of Tablespoons or the whole can depending on your tongue/brain connection.
Add 2 teaspoons sugar or fish sauce and whisk. Add chilis or cayenne to preferred spiciness.
Throw in the toughest vegetables first and bring to a soft boil. If using chicken or other meat, throw these in first and gently boil until they are almost done.
Throw in remainder of ingredients and gently boil until all veg are tender. If the curry is too thick for you at this point, whisk in a little water. Serve over hot rice and garnish with green onions.
