We’ll Curry On

We’ll curry on.

I wanted to start this post by enumerating the number of cultures in the world that have their own version of curry. And to be honest from all the curry that I’ve tasted, I’d say thai curry would be in the top 3. I couldn’t decide if Thai or Japanese curry will take the number one spot. And I haven’t even mentioned chicken tikka masala. Right now, I’m too lazy to actually make a proper research about the curries of the world. May be in the future, when you read this post I might have included a nice little trivia about them here and there. Or you know, in the future, you’ll find the energy to actually research about them.

Near the place I live there’s a decent Thai place that serves nice curry, and it’s not overly spicy too. I like spicy food in general, but I still want to be able to actually TASTE the food. I have a certain threshold on spicy food.

I don’t want to delve into that, without further ado, here’s the simple recipe.

thaiCurry

Ingredients:

Garlic

Chilli Flakes (Optional)

Water 300g

Onions

Chicken or Beef (400g)

Coconut Milk 600g

Eggplant

Green beans

Ginger

Fish Sauce

Oil

Method:

  1. Cut the green beans into 2 inch pieces.
  2. Thinly slice the eggplants into thin discs.
  3. Cut the chicken into strips.
  4. Grate your garlic and ginger. This is easier for me, but you can dice it as well.
  5. Sautee the garlic and ginger, with the chicken.
  6. Cook the chicken till golden brown. If you’re using beef, remove the beef from the pan after cooking quickly.
  7. Put 3 spoons of the curry paste.
  8. Pour in the coconut milk and water and fish sauce.
  9. When it simmers, put in your veggies. (Put in the chilli flakes if you like)
  • Let it cook for a few minutes and you’re done! Best served with nice steamed rice!

I said simple cause well, it’s just mixing everything together. And I used pre-made curry paste which of course saves me half the trouble. Besides I wouldn’t be confident in my curry making skills. This recipe turned out really really well! I had adjusted the taste according to my liking, and you can remove the chilli flakes all together. This is what I like about sauce-based Asian dishes, you’ll never really go wrong. And you can always adjust to whatever vegetables you feel like adding. I replaced some other vegetable to what’s readily available for me. I’m sure this would be even more delish if I had used fresh coconut milk. But like most of us in the real world, we just don’t have the time. Try this out, I usually make this for packed lunch and it is yum.

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