how to make a green thai curry
Get home from work. Be tired, and on the verge of grumping. (No real reason) Feel relief that you do at least have a Good Idea for dinner.
Green thai fish curry.
Chop mushrooms, pak choi and fish. Worry slightly that fish is not ethical. Check fishonline.org Discover is OK. Feel relieved and rinse sugar snap peas. Soak rice.
Ask PA to get coconut milk and green thai curry paste from cupboard.
Discover no thai curry paste.
Disbelieve PA (in a friendly sort of way) Go through cupboard. Go through fridge. Weep pathetically.
Revisit cupboard. Find Tom Yum paste. Decide to ignore the significant quantities of msg.
Find wok. Heat wok. Add tom yum paste. Start to cook rice.
Add stock.
Reach for coconut milk.
Discover no tin opener.
Discover The Doctor’s whisky box.
Feel better. Find coconut cream, add that, add 2tsp fish sauce, and 1 tbs lime juice.
Simmer for 5 minutes, add fish and mushrooms.
Simmer for 10 minutes, add pak choi and sugar snap peas.
Simmer for 5 minutes. Pronounce ready. Discover rice not cooked.
Swear vigourously.
* * * * * *
But after all that, actually, it was mighty tasty. Even the MSG. I may make it again – without the stock and with considerably less chaos. Of course, if you want a *real* recipe this might suit.
ps no idea if tom yum paste is veggie off hand – suspect it is. Would be yum with cubes of tofu and soy sauce instead of the fish sauce.
