Songs without Words

Today, I experimented with making Thai green curry chicken.  Green curry is essentially normal curry (cumin, etc.) supplemented with ~40% powdered green chili.  It’s very strong, especially if you use a whole can (as I did), instead of 3 tbsp.  Indeed, it was impossible to consume it without large amounts of rice, aloe vera drink, and Ponsuke’s flour snack.

I modified a recipe I found online to suit my tastes (ie, added more veggies).  I ended up mixing chicken breast (~3/4 lb.) with mongo-carrot (~1/3 lb.), green pepper (~1/3 lb.), and half a pound of bamboo tips (not the thinly sliced ones – I mean the ones that still look like bamboo.  I cut them into 1~2″ chunks).  The sauce was basically 1 can green curry + 16 oz. coconut milk (*note* NOT ENOUGH), plus lemongrass, Chinese basil, and a sprinkling of sugar, soy sauce, and hot oil.

The result was ridiculously spicy (but not quite as spicy as the Thai curry I had in an authentic restaurant before).  But it was pretty decently good.  Surprisingly, the coconut milk lost its strength during the long cooking process, which would probably explain why 2 1/2 cups (20 oz.) was recommended for approx. 3 tbsp of curry.  I’ll definitely make a point of getting sufficient sauce next time.

I have one more can of green curry, plus one can of red curry.  There are many more types of curry out there, and I plan to learn how to use each one by the end of this year.

One cool thing about curry is that it seems to resist growing mold in the refrigerator …