Gravy's Cooking Thread

Furry said:

Boil pot:

Potato, carrot, bell pepper. Boiled about 25 mins, add bell pepper last 5.

Stir fry pan:

Two chicken thighs, diced. Cook the skins to render fat, added the skimmed fat from my chicken broth I made last night. Remove skins and then fry chicken to almost done to get the cook started. Add about 4 tablespoons of Thai red curry paste. Toss in around a tsp or two of grated ginger and a few cloves of mashed garlic after a couple minutes. Deglaze after 20 secs or whatever your preferred garlic cook time with some broth (not too much, didn’t measure 1/2 cup maybe) and then add in a can of full fat coconut milk.

I’d toss in about 4 kaffir leaves and a couple inches of a lemongrass stalk. Maybe you could blend them in one of the liquids instead, but the flavor would probably be too strong. Simmer for around 5-6 minutes, add a handful of basil leaves along with the pre cooked veggies near the end then season. I used a punch of sugar, around a splash of fish sauce and a pinch of MSG. Didn’t need any salt.

Pour next to rice, cilantro and peppers on top. I think plenty of other veggies would work great. Corn, peas, squash, onions ect. Just do what you have to pre cook them and substitute in. I did what I do with most new recipes. Read a few articles, watched a few videos and then wing it with what I learned and liked from each one. I got a bowl for late lunch. It’ll be missing the toppings and the rice probably will have sucked up some sauce, but shoot you a pic when I get around to eating it.

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