I am so proud of myself, y'all. After months of trying, I finally have something that is seriously tasty, albeit not as good as restaurant food. Much cheaper, though.
Thai curry
Ingredients (per serving)
½ can (approx. 7 oz) coconut milk
0 to 6 birdseye chili peppers or similar, according to taste (I use 4)
dried basil, lots
fish sauce
½ to ¾ tbsp curry paste
one chicken breast fillet or one half boneless thigh, sliced
red, orange, and/or yellow bell pepper (about ¼ to ½ of a pepper), sliced
½ to 1 cups rice
Directions
- Possibly begin making rice.
- Coconut milk in saucepan of appropriate size.
- Add chilis, fish sauce (about ½ tbsp, but I eyeball it), and curry paste. Stir for a little bit.
- Basil. Make a little mound, then stir it in. I would recommend overdoing the basil rather than underdoing it.
- You should probably make the rice here if you didn't earlier.
- Let the coconut milk etc. sit over low heat. Turn the burner off if it starts to froth.
- About five minutes before the rice is done, add the chicken and bell pepper and possibly nudge the heat up a bit (or turn it back on if you had to turn it off earlier).
- Serve and eat.
I give per-person ingredients because I haven't found a way to make the leftovers good (the chicken always tastes funny, so vegetarian versions might reheat just fine).
![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cougars_catnip
