I haven’t made curry in awhile. Which is a shame, as curry is a delightful thing to make. Well, this past Christmas, since I love asking for food, I got, amongst other things, a bunch of cans of curry paste. I still had a surplus of curry paste from last Christmas that I’ve been too lazy to do anything with, so in the interest of actually having space in the kitchen cabinets, I decided it was high time to get my curry makin’ on.
So I decided to try out the yellow sour curry paste. I’d never had yellow sour curry before, so I didn’t know what to expect. Figured I’d use some eggplant (A.K.A. the vegetable designed for hugging), along with some green pepper, bamboo shoots, and gluten. Joy of joys, I got more gluten for Christmas (the bag on the lower left in the above picture)! Still haven’t figured out where to get this stuff in Denver. It comes in all shapes and sizes, makes for a fun meat substitute, and seems to work especially well in curry dishes.
Also, I used instant rice. Well, instant as in “10 minutes” rice. I am not a fan of instant rice. However, Drew buys it, and I immediately use it all. This is because when I get home from work, I want to start eating as soon as possible, and as much as I dearly love my rice cooker, it takes upwards of 40-50 minutes for it to cook brown rice. What I need to do is train Estha to turn on the rice cooker about an hour before I’m supposed to get home.
So after chopping up all the vegetables, I stared at the jar and realized this made three servings. I’d chopped up enough vegetables for almost twice as many servings. Oops! So I stuck half the vegetables in a ziploc bag and put them back in the fridge. Then, after dumping the pasty contents of the jar plus several cans of water into a pot, I dumped in the rest of the vegetables. This burbled on the stove for a bit until the vegetables were no longer inappropriately crispy. And in the meantime, I made the (ten) minute brown rice.
So I was surprised that the recipe on the can didn’t call for coconut milk, mostly because I’m accustomed to Thai curries calling for coconut milk. In hindsight, I wish I’d added some milk, anyhow. This was insanely spicy! I originally tried eating just the curry with rice, but added some avocado to deal with the spiciness. The next day, I prepared the leftovers similarly, but also added some banana plus yogurt. When eating spicy curry, I think avocado, banana, or yogurt make excellent additions to help curb the spice, but using all three at the same time is beyond what I like to do! Now here’s the thing – for all I know, I made it the correct way, and it’s supposed to be this spicy. I do not have the mouth of a Thai person, and it’s entirely possible that this was the ideal amount of spice for it to have. My poor American mouth was burninating after this, though! I suspect that the “sour” in the name should have been translated as “will give you premature hot flashes.” Yum? I’d comment on it’s taste, but, well, I’m not completely sure how it tasted, beyond “hot”. In any case, I suspect this curry will go to the bottom of my list of curry pastes to get in the future!