Tonight I made curry for the first time. It didn't quite taste like I think it should, but I might've put the coconut milk in too late.The ingredients: organic chicken thighs, red bell peppers, tomatoes, sweet onion, broccoli, bamboo shoots, yellow sour curry paste and coconut milk. You mix everything up and serve it over rice. It was pretty spicy, but tasted a little rich.
It made quite a bit so I know what I'll be eating this week.
4 comments:
what kind of coconut milk did you use? most of the ones that you find in the regular grocery stores have a stabilizer in them so that the milk won't behave as expected. nice picture. looks pretty darn tasty.
I used some canned Thai coconut milk from the Chinese store. I think it is a little too thick for this dish, but I put in late in the cooking process.
It tastes alright, but not like I'm used to. I think I'll need to practice some more.
To bring out most flavor, sautee onions and chicken until they are caramelized first;
simmer in curry paste and coconut milk;
add in vegetables about 10 minutes before finish (more or less depending on how soft you like them to be);
add half of the basil with veges;
add rest of the basil before ready to serve.
enjoy...
Ah. I think I left out the simmering part. That might explain why the coconut milk didn't break down.
I didn't add any basil because it's too "strong" of a taste for me.
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