MEMMM (I should really move this to Tuesday)

Last night, I made a yummy red curry. It's not an expensive dish, really, but I had to go with the local, organic chicken, so it emptied my wallet. But it was worth it, really, as it'll feed me for a few days. Ms. Emily was feeling a little under the weather last night, but she showed up for the tasting, anyway.

To make the curry you'll need the following:

• 1 chopped organic red pepper
• 1 chopped organic carrot
• 1 cubed sweet potato
• about 8 organic shitake mushrooms
• 1 can organic coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons red curry paste
• 4 or 5 cloves organic garlic, minced
• one bunch organic basil
• 2" long piece of organic ginger, grated
• 2 chicken breasts (or substitute tofu)
• canola oil

Cook the garlic in some canola oil until slightly browned. Add chicken or tofu. Add ginger and fish sauce. Cook for a while and add a can of coconut milk and some water (1/8 the amount of coconut milk). Bring to a near-boil and add curry paste, carrots and sweet potato. Simmer for about a half-hour and add mushrooms and peppers. Simmer for another 10 minutes and add basil. Serve over a bed of rice.


I add hot sauce, as well. Something hot w/o a lot of flavor works best.

After eating, it's nice to relax with a study session. Unfortunately, in my apartment, studying is hard to do as many tiny creatures demand my attention.