wfdt - Sept. 19th

Looks great.

Recipe?

Here is the problem. I just winged it from past experience.

I had slightly less than a pound of beef for stir frying, but decided to use it for curry, along with 1 can of coconut milk, a couple of tablespoons of Mae Ploy Thai Red Curry paste, some diced onion, red bell pepper, mushrooms, and carrots, lime juice, fish sauce, peanut butter, and Splenda (just a packet). Sear the beef, sauté the veg, fry the curry paste, add the coconut milk, and then fiddle with the amounts of lime juice, fish sauce and some kind of sweetener until that just right hot, sour, salty, sweet, sweet spot is hit. Which probably won’t be till the next day, as leftovers.

ETA: And a couple of squirts from various tubes in the fridge that included ginger paste, lemongrass paste, and garlic paste.

Steak and gravy over rice, potato, zucchini

Ooh, that looks good.

You’re welcome!

Beef stew

quote:

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That curry looked great but man the components

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It can be simplified. The tube stuff was pretty unnecessary, since the curry paste is bursting with flavor from spices and seasonings, but I had it, so I used it. The other stuff is pretty basic for Thai cuisine in order to get the balance of hot (chilies in the curry paste), salty (fish sauce), sour (lime juice), sweet (peanut butter and Splenda, but sweetener of your choice).