Echoing previous posts in that it was colder than a witch’s teat today…perfect for a bone-warming, blisteringly hot Thai red shrimp curry with the usual suspects: Aldi’s BTS, Chinese eggplant, baby bok choy, red pepper.
Shrimp stock made with the shells I always keep a bag full of in the freezer provided a flavorful base for the coconut curry, 6 extra bird peppers delivered the ‘appropriate’ amount of heat, and TPSTOGAG added extra zing to the curry paste. Lime leaves from a friend simmered in the curry for extra limyness, fish sauce & lime juice were added to taste at the end. Thai basil & Sinatra for herbalicious freshness.
Post-move, I haven’t found my plates or tablecloths but I know where my rice cooker is! Carnitas and chard courtesy of a favorite local place - delicious! Plus okra pickles.
Sunshine & I got home late from (yet) another doctor’s appointment, so I had to do a “throw together” dinner (from the freezer). Leftover Ground Turkey Hamburger Steak, instant mashed potatoes, envelope gravy and peas (from a can). Ehh… It was a hot meal.
Thai inspired Red Curry Chicken - using red curry paste, lemongrass, makrut lime leaves, thai basil, galangal, fresno chili, shallots, fish sauce, lime juice and coconut milk to build the foundation. And cooked eggplants, snow peas, cherry tomatoes, rotisserie chicken, pineapple and lychee in it. Served over jasmine rice
