I am currently taking a calculus class at a community college. The last calculus class I took was when I was a freshmen in college. It has been over ten years.
I remember using graphing calculators, but when I pulled one out recently, I was completely bewildered. I vaguely remember learning the terms and techniques we have covered so far.
Some methods have changed. I learned how to factor polynomials a certain way, but now the process is completely different. I'm debating if I want to relearn or just rely on the old-fashioned method.
I have enjoyed using my mind to think mathematically again. It makes for a long day though. I work all day, travel to school, and then listen to the lecture for three and a half hours. I have ended up doing homework two other nights a week.
I have made and posted several green curry recipes on this blog. I recently made shrimp green curry. Three years ago I made chicken green curry. The chicken green curry was one of the first recipes I posted. I have also made a Thai green curry pizza. The pizza was very tasty.
I found this Thai green beef curry recipe on an Australian website. I can to convert the measurements into cups and pounds. I added ginger, a Serrano chili, Thai basil, and a little more fish sauce.
The ingredients are 2 tablespoons coconut oil, a little over 2 pounds beef chuck, 1 brown onion, 3 tablespoons green curry paste, 1 thumb size piece ginger, 2 garlic cloves, 1 Serrano green chili, 1 can coconut milk, 1/4 cup fish sauce, 1/3 cup Thai basil, 1 tablespoon brown sugar, zest and juice of 1 lime, 1 cup fresh cilantro, and 1 cup chicken broth.
I browned the cubed chuck steak in one tablespoon of coconut oil over medium-high heat. I browned the beef in two batches. I set the beef aside after it was browned.
I added the remaining tablespoon of coconut oil to the pan and sautéed the chopped onion over medium-high heat.
After a few minutes, the onions were softened. I added the finely chopped Serrano pepper, grated ginger, minced garlic, and curry paste. I cooked this for about a minute. The curry paste becomes very fragrant.
I added the broth and cilantro to a blender. I blended it well and then added these ingredients to the sauté pan with the onion.
I added the coconut milk and beef to the pan. I let these ingredients simmer for 40 minutes.
I added the brown sugar, lime zest, lime juice, and fish sauce. I let this simmer for another 40 minutes.
I served this curry over rice. I garnished each serving with sprigs of Thai basil.
It was scrumptious. The meat was flavorful, succulent, and tender.
The sauce was acidic, briny, and sweet. Many appetizing and tantalizing flavors blended well in the sauce.
The cilantro and Thai basil were fresh and light.
It was a hearty, filling, and delectable meal.
The flavors were exotic and palatable.
It took a little more time to make than other curries but the depth of flavors and tender meat were well worth the extra effort.
I would definitely make this delicious dish again.
The recipe was a winner. The adjustments I made were great too. I wouldn't make any changes how I made this dish.