I’ve recently realized just how easy it is to make curry. Why have I been so ignorant? Curry is basically a stir fry using whatever vegetables and meat you want with red, green, or yellow curry. Excited to try my hand at curry, I bought a small can of red curry paste from our local Asian grocery (about $1.50) and a can of coconut milk from Trader Joes (only $0.99!).
Curry is a great way to use up leftover veggies you have in your fridge. That night, I had some mushrooms, an orange bell pepper, and bean sprouts on hand. I also added some canned baby corn and water chestnuts for a nice crunch as well as tofu, frozen peas, and broccoli.
I’m the kind of person who doesn’t really like to follow recipes, especially when it comes to cooking. I like to read a couple of recipes for the dish I want to make, follow the basic guidelines, and then add my own touches. I almost never have exactly all the ingredients the recipe calls for, and I’m often too lazy to go out and buy what’s missing. So I end up improvising – either leaving something out or replacing it with something else. This is one of the reasons why I love this curry dish. You can use whatever you have on hand and you won’t ever feel bad that you were missing an ingredient.
I’m also not a firm believer in accurate measurements when it comes to cooking. For baking, yes, you do need to measure ingredients or else you might end up with too dense or dry of a cake or too chewy or crispy a cookie. Cooking, on the other hand, depends only on your tastes. So I usually never measure out things when I’m cooking for myself since it’s only my tastes that I have to worry about. However, when I’m cooking for other people, I try to follow recipes, but oftentimes that doesn’t work out. Guess I’m just a rebel at heart. 😛
For these reasons, I’m not really posting a recipe… because I don’t really have one. Making this dish is really really simple and takes about 5 steps:
1) Cut up some of your favorite meat (or tofu) and veggies or whatever you have in your fridge that day.
2) Heat up a pan with some oil and fry some curry paste. (I’m kinda a wimp when it comes to spicy food, so I used about a spoonful).
3) Add some coconut milk, about half a can. Or you can add the whole can if you’d like.
4) Throw in the meat (or tofu) and veggies and wait until they’re cooked. You can stir them occasionally to coat the veggies in the curry sauce.
5) Cook some rice or noodles and place your curry on top. Or if you’re too lazy to do that, just enjoy the curry by itself (which is what I did and it was delicious!). Don’t forget to garnish with cilantro (unless you hate it, of course)!
So I guess that was a recipe, but a pretty vague one. Sorry to those of you who like specific instructions. If you’d like a real recipe for curry, here’s a few from 101 Cookbooks, allrecipes, and Epicurious.
As I cook more and more, I’m realizing that cooking is a lot like life. Sometimes, you won’t always have what you want or need in a certain situation. But you gotta roll with the punches and make the best with what you have. Like they always say, when life hands you lemons, make lemonade. Or in this case, when you’ve got a can of curry paste, make whatever kind of curry you want.