red curry (count=1039)

img src=epicurious

Usually we BBQ on Saturday, go to my parents on Sunday and bring back enough food for Monday. So I only cook four dinners each week: some kind of fish poached in white wine; some kind of beef stir fry; pork in Grey Poupon sauce; chicken with preserved lemon. Other than occasionally throwing basil leaves into a stir fry, I do not make use of Southeast Asian flavors because he does not like coriander and fish sauce. I tried making curry with extra lemongrass and extra extra cumin but the complexity is just not there. Today, I added smoked paprika and I think it’s pretty good. In retrospect, I guess I could have started with a chicken tikka masala recipe, remove coriander, add lemongrass, replace the cream with coconut milk and ended up with the same thing. It’s the journey, not the destination!

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