So I got this chicken, see. And I’ve been fantasizing about things involving coconut milk for awhile, now. And I had all this basil that was just rarin’ to get gnawed upon. So it follows that, despite all my best intentions, a chicken curry would be made.
And I think I figured it out – I gotta start using a wok more. The vegetables were in much better moods then they would otherwise typically be. Also, I used a teeny 5.5 oz can of coconut milk, rather then the behemoth can I usually use. Apparently ingredients get cranky when they spend too much time swimming around in unnecessarily thick fluids. Aside from that and a bit of curry, I used pretty much exactly the same seasonings used in the green papaya salad – insanity!
This may have been the best curry I’ve ever made, in fact. Here is a picture high in contrast and low on detail!
Actually, I’m still not sure what makes something a curry, and what doesn’t. Does something become curry simply by adding curry powder or paste to it? Even if it’s not a lot? I just don’t know!