Yield: 1 Servings
|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||Yellow onion|
|\N \N||Yellow bell pepper|
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