"Green curry" with coconut milk, chicken, snap peas, and chives served over rice
Wednesday, June 2, 2010
After much deliberation, I am going to have to put tonight's dinner in the "fail" category...a salvaged fail, but a fail nonetheless. The plan was to make a green curry sauce. Unfortunately, neither my boyfriend or I had the foresight to realize that the curry paste we normally use contains more ingredients than simply curry powder. So we had all our ingredients in a pan with coconut milk, and we were just going to have a little taste before leaving it to simmer...and oh my god, our "curry" tastes burnt!. It was at this point that we realized the paste/powder distinction - "burnt" is what curry powder tastes like on its own. My boyfriend - being the brilliant boy that he is - instantly knew to start adding sweet ingredients (e.g., brown sugar) to counteract what I called "burnt" but what he better identified as "bitter". The end result was edible, but just okay as far as curries go. Luckily we had amazing snap peas from our CSA in there - they were so wonderfully crisp and crunchy that they totally stole the show. Despite the mediocre curry, I still went back for seconds to get more of those snap peas.