Recipe: curry

Wednesday, February 16th, 2011 20:48
sofiaviolet: crafty-style letters spell out "make something" (make something)
[personal profile] sofiaviolet
I am so proud of myself, y'all. After months of trying, I finally have something that is seriously tasty, albeit not as good as restaurant food. Much cheaper, though.

Thai curry

Ingredients (per serving)

  • ½ can (approx. 7 oz) coconut milk
  • 0 to 6 birdseye chili peppers or similar, according to taste (I use 4)
  • dried basil, lots
  • fish sauce
  • ½ to ¾ tbsp curry paste
  • one chicken breast fillet or one half boneless thigh, sliced
  • red, orange, and/or yellow bell pepper (about ¼ to ½ of a pepper), sliced
  • ½ to 1 cups rice

  • Directions

    1. Possibly begin making rice.
    2. Coconut milk in saucepan of appropriate size.
    3. Add chilis, fish sauce (about ½ tbsp, but I eyeball it), and curry paste. Stir for a little bit.
    4. Basil. Make a little mound, then stir it in. I would recommend overdoing the basil rather than underdoing it.
    5. You should probably make the rice here if you didn't earlier.
    6. Let the coconut milk etc. sit over low heat. Turn the burner off if it starts to froth.
    7. About five minutes before the rice is done, add the chicken and bell pepper and possibly nudge the heat up a bit (or turn it back on if you had to turn it off earlier).
    8. Serve and eat.

    I give per-person ingredients because I haven't found a way to make the leftovers good (the chicken always tastes funny, so vegetarian versions might reheat just fine), and I only make this for myself because Ellie hates coconut milk.

    Date: 2011-02-20 08:35 (UTC)
    redsnake05: Susan and her archery (General: Competent Susan)
    From: [personal profile] redsnake05
    Coconut milk curries are always so delicious, particularly with extra basil. I'd be tempted to put some lime juice in there too, I think.

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