Cooking blogs are full of inspired, passionate cooks who are often very particular about cooking from scratch. This recipe is for those of us who are unorganised, bungling, half-assed cooks who still like to eat something nice.
I had planned to make a green chicken curry and had two chicken breasts thawed and waiting. I consulted my recipe book and placed my pestle & mortar on the bench. Oh dear.. Lots of ingredients missing... Being lazy I didn't want to go shoppping (again) so I dug a jar of Valcom paste from the nether regions of the fridge. It smelt ok so I thought 'why not'. Sorry Charmaine Solomon.
The back of the jar said to gently fry 3 tablespoons of it in a pan for a few minutes. I then raised the heat and added my sliced chicken.
Next add 400 ml coconut milk
2 tbsp fish sauce
2 tsp sugar
What, no coconut milk? I threw in a half a cup cream and about a cup of water and a teaspoon of coconut essence. Will this curdle?????
Add 200g cubed eggplant or other vegetables. Instead I added some market fresh mushrooms, capsicum, celery, snow peas, shallots - all sliced fairly finely (the way we like). I wanted to add a little garlic but mine had completely disappeared (I later found it in the fruit tray) so I completely sold out and added some from a jar (I swear I didn't buy it).
Then, having no integrity left whatsoever, I tossed in a tablespoon or two of Kikkoman Sesame Ginger and Soy Sauce. Again, from the door of the fridge.
I was expecting this to be a very ordinary meal indeed but, on tasting, it was actually one of the nicest things I've tasted in a while. I can only put it down to the very fresh vegies and the cream. We gobbled it all for lunch.
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