Saturday, November 19, 2011

Take Me to the Pilot of Your Soul

So Big Ed had also sent in his big bag of pepper tricks, a load of red hot chili peppers. I longed to make a Thai dish correctly. We love curry and my coworker friend had just coincidentally gave me The Steamy Kitchen Cookbook - 101 Asian Recipes Simple Enough for Tonight's Dinner. This is my attempt at the Thai Coconut Chicken Curry on page 103.
I get a little nervous with Thai because I don't have any 'ins' to secrets and tips. I asked my friend for some tricks and she hands me a book. I felt like my ingredients were staring at me like a crowd at open mic night, doubting Thomasinas. You can't DO Thai they were chanting. I really wanted to do my own curry paste but in the end I chickened out and cheaped out actually. There are a lot of ingredients in that stuff. I couldn't find any kaffir lime leaves OR Thai basil which are probably key and that was another reason to use the paste as they are included. I really didn't want this to turn into an Asian version of Ortega Taco Night at the O'Reilly's. I wanted authentic.

It was right there, right on the cusp of the precise concoction. However, something was missing. That's SO frustrating. We ordered green curry last night and that little something was NOT missing. Ugh! It was so wonderfully there! I will search out the precise ingredients and attempt again. Maybe a particular coconut milk is key? Maybe it's similar to Mexican recipes. When they say 1/2 teaspoon, they really mean 2 tablespoons unless you like your flavors bland. I think its the milk.

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