Friday, February 22, 2013

Lunch Week 6: Thai Green Curry with Vegetables

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the week: Thai Green Curry with Vegetables
I needed to make a quick lunch this week. The Thai curry recipe that I've used in the past is pretty good at that. Toss some ingredients together, simmer, then serve. Takes about a half hour or so.

Unfortunately, in my haste, I didn't really look at the proportions and just literally threw what was left in the fridge into the pot. It started with leftover lotus root, carrots, and sugar snap peas. Into the pot that went with julienned ginger, dried chilis, and lemongrass. Once softened, I added the green curry paste. I cooked that a bit to caramelize. Then I added the coconut milk and chicken stock.
Some more ginger into the pot. This time dried galangal ginger. Then dried Thai basil and dried kefir lime leaves. And now the seasoning of salt, fish sauce, and lime juice. I tasted it and it was too sour. A small rock of cane sugar smoothed it out. Then I let it simmer for 10 minutes. Done.
The next day when I tasted the Thai green curry for lunch, I was appalled. The ginger was way too strong. The lime juice was still too sour. And the green curry and coconut flavors were pretty absent. This was not a good curry dish, at all. This was a major fail. Teaches me to rush through things again. Fortunately, a lot of the strong flavors mellowed out over the week so it was more tolerable by Friday.

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