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Curry Update
Jun 14th, 2004

So last night I did make a coconut milk curry to go over our special red mountain rice, and it came out yummy. The only problem is I made curry to go with the leftover rice, but ate up all the rice and now have leftover curry, for which I'll have to make more rice which will probably create more leftovers. Will the vicious cycle never end?

So the recipe was nothing special, just followed the directions on the back of the curry paste jar! The only thing I did differently was to cook the meat before tossing it in the curry. Sauteed some thinly sliced pork with a spoonfull of green curry paste and some garlic. Then put the meat aside while I simmered another spoonfull of curry paste with a can of coconut milk. A big handful of basil, 3 tbsps fish sauce, 1/3 cup of stock (calls for chicken but I used roasted veggie) and 2 tbsps brown sugar was added, and then I threw the meat back in along with some green beans, trimmed broccoli stems, and baby corns. You can make this with any combination of protein and vegetables you want. Simmered it for ten minutes or so and topped with chopped cilantro and basil.

Whenever I make a coconut milk curry it tastes so good and comes together so quickly I wonder why I don't make them more often. Then I look at the calories on the side of the 'Light' coconut milk can and remember why. Yikes. Next time I think I'll try adding less coconut milk. I can add a bit more broth to compensate, but I think there could be less liquid overall without affecting the taste. The curry amount might need to be dropped a bit too, as the coconut milk cuts the spicyness. I'll have to experiment.


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© 2006, Kimberly Cooperrider | kymmco@excite.com