Tuesday, August 17, 2010

Red curry chicken

Here's some of what's been happening:
  • I watched my babysittee today. The kids as usual brought him toys and admired him. "The baby is adorable!" C told the baby's mother.
  • After two days in a row with a restaurant meal (the cafeterias are all closed), my husband and I buckled down and made dinner at home. It was red curry chicken. The chicken was simmered in red curry paste, coconut milk, a bit of cow's milk and a little brown sugar. I microwaved some frozen veggies and added them at the end and served the curry with sticky white Calrose Rice. We are pretty strict critics of our own cooking. My husband thinks it was a bit too salty, which suggests we need to be less free with the curry paste (today, we used half a tub). That said, I think this was the prettiest meal we have ever made. In the past, I've been dismayed by the dismal visual effect of beige curry, beigish chicken, and brown rice. This was visually spectacular--green broccoli and orange carrots swimming in red curry, accompanied by white rice. This was my first outing with the Calrose Rice, which is wonderfully sticky and would go very well with coconut ice cream. On reflection, I've decided to stop microwaving mixed stir fry veggies, since the different sized pieces cook at different speeds in the microwave, and all too often the little mushrooms and onions are in a very sad state before the broccoli cooks through. Henceforth, I will try to stick to microwaving only one type of vegetable at a time.
  • School starts tomorrow.

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