Rael's curry

Yield: 1 Servings

Measure Ingredient
1½ tablespoon Red curry paste, about (sez it's made in Thailand, but it just didn't seem that hot, or at least not what I wuz expecting...no mushroom clouds about my head...)
3 tablespoons Fish sauce, about (found some Colonel...thanks)
1 \N Coconut milk
2 tablespoons Chopped fresh basil, or more
4 tablespoons Chopped fresh cilantro, or more (added at the end of simmering)
\N \N Bamboo shoots
\N \N Portabello mushroom (hey, I had one)
\N \N Carrot
\N \N Yellow onion
\N \N Yellow bell pepper
2 \N Serranos

First, I made a big mess of curry. Mine was simple, probably not very traditional, but I've not made curry before, so I sorta freehanded it.

Anywho, it consisted of red curry paste (abt. 1½ TBSP...sez it's made in Thailand, but it just didn't seem that hot...or at least not what I wuz expecting...no mushroom clouds about my head...), abt. 3 TBSP fish sauce (found some Colonel...thanks), a can of coconut milk, a couple TBSP chopped fresh basil, about 2x that of chopped fresh cilantro (added at the end of simmering), bamboo shoots, a portabello mushroom (hey, I had one..), carrot, yellow onion, yellow bell pepper, 2 serranos, and I think that wuz about it.

Simmer the coconut milk/curry paste abt. 10 minutes; add the rest, except the cilantro, and simmer about 15 min., dump in the cilantro, eat.

Somewhere in there you need to make rice. I made plain ole rice.

All in all, simple, filling, hot, but not real hot, and Rael do feel good.

So, I'm combining that with a big ole cup of hot tea (luv it as much as coffee, but I'm too lazy to wait for it to steep usually), some Bowie (no, I don't listen to Jimi all the day long...close to it, but I do vary my selection..), and some Bukowski. Toss in a cigarette or two, and there ain't but one thing that I could think of to make life better...but I shant go there. Ha, like I *could*...jeez.

Peace, Hendrix, and Chiles....... Posted to CHILE-HEADS DIGEST V3 #274 by Innagaddadavida <rael64@...> on Mar 25, 1997

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