Anyway, back to the curry. I started the rice before I started the curry, since brown rice takes about 40 minutes to cook. Then I sauteed a couple of onions, the way I always start my curries. I added a sweet potato, cut into thin sticks, and then several cubed potatoes. I added enough water to keep them from burning, adding more as needed.
After the potatoes had cooked for a bit, I added a thinly sliced sweet red pepper. I also prepared the sauce, which consists of two bunches of cilantro and 5 or 6 garlic cloves blended with enough water to make blending easy in a blender. I also added some Thai seasoning - a dry mix that I get at my local health/bulk food store, and some salt.
When the potatoes were cooked, I added some shelled edamame (soybeans). I like their flavor and their texture - they're very firm, not at all mealy.
You can see a wierd ball-thing behind the curry dish. That is a couple of sweet potatoes that grew together into a loose sphere. I saw it in the sweet potato bin at the store and thought it was pretty cool, and since I needed sweet potatoes, purchased it/them. The sweet potato that I used for this curry had some weird white streaks - sort of like regular potato mixed in with the sweet. It must be the season for odd sweet potatoes.
2 comments:
...and if I have no "thai" spice? Also, cilantro is really hard to find here. which is dumb. everyone should love cilantro as much as I do... I asked in about 7 fruterias. all of which had parsely, none of which had cilantro. went to the huge supermarket... "we'll get it in tomorrow!" they did, actually, but a tiny little plastic package was 1.40. this week i found it in the other supermarket, and it was half that. but not too fresh.. * sigh *
I've actually made this with parsley and no Thai seasoning, and it was quite good. Just make sure you've got lots of garlic. And maybe some cayenne.
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