Three Culinary Notes to Self on Curry
Oct. 4th, 2005 08:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
beccastareyes1. Buy the small cans of coconut milk, not the big ones. You make enough curry for a week, and still end up throwing out half the can.
2. Always halve the amount of curry paste you toss in. That stuff has chile peppers in it, remember. In addition to making it last longer ($3.84 for a quarter cup?), it also means you do not have to make two cups of rice for every half cup of curry. Also, potatoes. And veggies.
3. Never lick your fingers when making curry. Especially if the recipe calls for making the sauce double-strength, and then adding more liquid as it cooks.
I love curry and spices (I can't even make hamburgers without raiding my spice cabinet), but I am a wuss when it comes to spicy foods.
2. Always halve the amount of curry paste you toss in. That stuff has chile peppers in it, remember. In addition to making it last longer ($3.84 for a quarter cup?), it also means you do not have to make two cups of rice for every half cup of curry. Also, potatoes. And veggies.
3. Never lick your fingers when making curry. Especially if the recipe calls for making the sauce double-strength, and then adding more liquid as it cooks.
I love curry and spices (I can't even make hamburgers without raiding my spice cabinet), but I am a wuss when it comes to spicy foods.
