two chicken breasts, one big carrot, two large onions, 5-6 garlic cloves, 2 spoons of sambal oelek (chilli puree w/salt), 1-3 spoons of thai green curry sauce, a big chunk of solid coconut cream, yoghurt.
figure out how to make curry out of this.
add rice.
enjoy.
oh i also added some olive oil and a chunk of butter in there as well. and a dash of ketjap manis (sweet soy sauce) but that was a mistake before i realized i wanted the thai green curry sauce in it, but the flavour of that probably gets drowned out anyway.
it's not entirely done yet, but it smells great.
i was maybe gonna add some soft goat cheese, because it was on sale in the supermarket today. but i'm not really sure if i should.
There is always plenty of butter in an edible curry, imo. Sounds delicious.
thank you, it is! :)
i didn't add the goat cheese btw, sounded too much like a weird idea.
i did add some more sambal and some more thai green curry paste.
Goat cheese on curry.
*thoughtful*
That sounds magnificent.
yeah but i wasn't really in a risk taking mood tonight.
besides i figured i would enjoy the goat cheese more in a toasted bun with some honey and thyme.
ok my fresh thyme is dead.
:-(
:x
I would cry too... :(
Quote from: triple zero on February 15, 2008, 12:51:08 AM
besides i figured i would enjoy the goat cheese more in a toasted bun with some honey and thyme.
I want that...
There are few things in the world I love more than goat cheese or honey.
Also, the curry sounds pretty awesome. I will have to experiment with that when I have carnivores in my presence.
actually i think it was less good than my previous curries. slightly too much carrot.
but maybe when i reheat it tonight it will be better, curries tend to improve that way.
Yeah, I should experiment with aging my curries.
i can attest that this curry was definitely better the next day :D
but, i also didn't completely screw up my rice like the day before ;-)
So age the curry and make the rice fresh.
yes.
i didnt mean i used the rice from the day before :)
it's just that i somehow managed to turn it into white gooey mush on the first day.
Rice is tough to learn, but easy to do once you know how.
microwave. 10 minutes.
:-P
I like the oven method, personally. Rice, boiling water, salt, butter, oven. It's good.
i need a rice cooker.
mine always turns to mush.
i can never get it fluffy.
To make good rice on a stovetop, the key is that you rinse the rice first, then add 1 cup of rice to 2 cups of COLD water. Bring to a boil, and as soon as it begins to boil turn it down to the lowest heat. Cover and let it steam for 1/2 hour. Do nevar stir; it makes rice gooey.
i tried that.
i just suck at rice.
SUCK!
i'll try it again though.
nevar give up!
What type of rice did you use?
Some types of rice are more glutinous than others, and are naturally gooey.
You also can try brown rice, which tends to stay firmer longer.
what i usually do, is pour boiling water over the rice (from the waterboiler) and then cook it for .. 10-12 minutes or so (but this is "fast boiling" rice)
where it goes wrong is that i would like to exactly "boil it dry", but i'm too lazy to measure the amounts exactly, so that usually turns out wrong :)
instead i should just add more than enough water and pour off the water when it's done.
in either case it is very important to let the rice "rest" for another 5-10 minutes after boiling.
Quote from: Pope Naughty Nasturtiums on February 19, 2008, 05:09:20 AM
What type of rice did you use?
Some types of rice are more glutinous than others, and are naturally gooey.
You also can try brown rice, which tends to stay firmer longer.
i've tried making a fluffy jasmine rice. no luck.
i do rinse it first.
short grain rice for sushi always comes out the way it should, sticky.
plain long grain white rice. no good.
basmati rice. no good.
it all ends up like sushi rice or mush.
rice hates me.