...is unfortunately a place I have yet to say I can throw down in :\ I'm working on it though! For the past 14 months, I have consistently had to grocery shop and cook for myself. I've managed pretty well, but I'm at my limit when it comes to penne pasta with meatballs or lentils and rice. So, I've recently decided to switch my style up. After weeks of smelling the amazing aroma of colleagues' lunches, I finally decided that I wanted what they had and needed to learn how to make it. About a month ago, I went to a friend's house to learn how to make her lunch: Red Curry and Rice. It took me awhile to finally attempt it, but Sunday was the day. What I realized about myself as a cook, and maybe about life in general, is that I prefer exact measurements. Therefore, this food adventure was a fun leap out of my comfort zone as my friend's recipe had very little measurements!
To start, I got all my ingredients:
I modified the recipe a bit, but this is the jist of it:
I actually didn't follow the recipe to the tee. For example, I didn't use fish oil because I forgot I needed it. I also realized that I bought a different brand of curry paste than my friend used. I don't know how much that affected things. I didn't use sugar either in the beginning because I didn't have regular sugar. Then, about the time I added the veggies in, in the picture above, I remembered I had brown sugar, lol. I threw it in just to feel like a chef who knew what she was doing. I told myself it would "cut the spicyness". It didn't.
This was my finished product. It came out more orange than I expected, given the deep red of the actual paste. It was quite spicy, but by the second plate I was used to it. It tasted pretty good. I think the added veggies really determines the character of the dish. When my friend cooked it for me, she used baby corn, squash, and bamboo shoots. I really liked having potato in mine. I think I'll keep that for next time and play around with new veggies, preferably fresh instead of frozen :\ Overall, it was a fun experience. Try it out and let me know how it goes. What veggies would you add to your curry?
To start, I got all my ingredients:
chicken breasts (cut up)
mixed veggies
minced garlic
one potato (cut in small chunks)
one can of coconut milk
sugar
I modified the recipe a bit, but this is the jist of it:
On medium heat, warm olive oil, garlic, and sugar (helps bring out
the flavor of the garlic)
Add cut up chicken
Add about 2 tablespoons (to taste) of Thai curry paste (I use
yellow or red)
Mix it up until chicken starts to turn white
Add 1 can of coconut milk and ½ to 1 can of water (depends how
soupy you want it)
Add a squeeze of fish oil (to taste) -
If too fishy, add salt
Cook till chicken is done
Add veggies you like
When veggies are about done, add thai or regular basil
Cover and cook for a couple more minutes
Put over rice, or however you want to eat it.
I actually didn't follow the recipe to the tee. For example, I didn't use fish oil because I forgot I needed it. I also realized that I bought a different brand of curry paste than my friend used. I don't know how much that affected things. I didn't use sugar either in the beginning because I didn't have regular sugar. Then, about the time I added the veggies in, in the picture above, I remembered I had brown sugar, lol. I threw it in just to feel like a chef who knew what she was doing. I told myself it would "cut the spicyness". It didn't.
This was my finished product. It came out more orange than I expected, given the deep red of the actual paste. It was quite spicy, but by the second plate I was used to it. It tasted pretty good. I think the added veggies really determines the character of the dish. When my friend cooked it for me, she used baby corn, squash, and bamboo shoots. I really liked having potato in mine. I think I'll keep that for next time and play around with new veggies, preferably fresh instead of frozen :\ Overall, it was a fun experience. Try it out and let me know how it goes. What veggies would you add to your curry?
I've made a mild vegetable curry with squash/pumpkin, onions, bell peppers (red, yellow & green), potatoes, scallions and chives and it was the bomb.com!! lol. I think it was the squash/pumpkin that did it. It was great over a bed of rice with some kind of meat and salad on the side. Now if only I knew how to make cheese naan... :/
ReplyDeleteI think I will add some bell peppers to mine next time. I'm actually thinking of trying out another curry, like yellow curry. Cheese naan..hmm. I'm thinkg of maore of a garlic, nann, or beef naan kind of lady ;)
ReplyDeletebeef naan?? you putting me on to something new, sis!
ReplyDelete