4/19/2008
Malaysian curry
We're off to a wedding in another state today, which will be a lot of fun. Yesterday, though, I tried to imitate my favorite dish at our local, everyday Thai restaurant, the inimitable Bangkok Tasty. I used a simple combination of red curry paste, sauteed briefly in oil, and then combined with fish sauce, lime, green beans, coriander, coconut milk, bean sprouts, sugar, and firm tofu. It was, indeed, tasty, but next time I would greatly reduce the sugar and up the curry paste, and add cauliflower. Nonetheless, once you get through chopping the ingredients, a wonderfully quick dinner for a night you really need to spend packing, but did not.
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3 comments:
I delighted my friend in Queens by making the trek out there yesterday for lunch, but I didn't see anything named Malaysian curry on the Bangkok Tasty menu. I got the Wild Curry, which when I ordered it "medium" was a little too spicy even for me.
Ah, I could have warned you about that. Their Wild Curry is very hot, and should be got mild (even I was crying at the medium wild curry). Anyway, next time you're out here, holler. I live a couple of blocks from where you were.
My friend is ditching us for a midwestern Legal Aid, sniff, but I know we'll have to haul out to Jackson Heights for wedding clothes shopping soon enough -- is there a good email address to reach you?
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