I'm in the habit of starting each post with a trivial story about my day to day life. Usually it is an event from the past few days.
Unfortunately, the past few days have been incredibly dull. I'm board even thinking about it.
I had a work barbecue, but I talked about that last Sunday. I'm leaving for Dallas today, but I have mentioned that as well. I have even discussed my obsession with curries in a past post.
The most excited think that happened to me yesterday was that I found a cute knit shirt at Loft on sale. New cloths are always fun, but it's not worth more than a brief mention.
I hope the next time I post, I have something dramatic or shocking to share.
Even though the introduction to this post is lame, this curry was suburb. The flavors were tropical, sweet, savory, and a little salty. It may not resemble an authentic Thai dish, but it was divine nonetheless.
The recipe came from allrecipes.com, but I changed the vegetables. I added mushroom, sugar snap peas, and baby corn. I omitted the frozen peas. I added more cornstarch, but I should have added even more. I also added more curry powder and curry paste than directed.
The ingredients are 1 tablespoon curry powder, 1 tablespoon curry paste, 1 13.5 ounce can coconut milk, 2 tablespoons fish sauce, 1 tablespoon brown sugar, 1 cup chicken stock, 4 chicken thighs, 1/2 cup mushrooms, 1/2 cup chopped green bell peppers, 1/2 cup chopped carrot, 1 1/2 tablespoons cornstarch, 3 tablespoons pineapple juice, 1/2 cup sugar snap peas, and 1/2 cup baby corn.
I cooked the curry powder and curry paste in a saucepan over medium heat until the spices were fragrant. This took around two minutes.
I added the coconut milk, brown sugar, and chicken stock, and fish sauce and stirred well.
I added the cubed chicken thighs, mushrooms, bell pepper, carrots, sugar snap peas, and baby corn into the sauce pan with the curry sauce. I simmered the vegetables and chicken in the curry for 25 minutes.
I whisked the corn starch and pineapple juice together and poured it into the curry.
I added the pineapple and let the curry simmer for an additional five minutes.
This curry was spicy but not too hot. It has the perfect level of spice.
The heat was balanced by the sweet pineapple.
There were many desirable textures from the different vegetables. It was a bright, colorful, and beautiful dish.
There was too much sauce, and the sauce was thin. I would add less than a cup of chicken stock. I would also added two to three tablespoons of cornstarch in with the pineapple juice.
Overall, this was a pleasurable and mouthwatering curry. I enjoyed it more than the red lentil curry I made a few weeks ago.