Monday, April 9, 2007

I used to be enraptured by chefs who could make good Thai curry. It was an utter mystery to me how something so wondrously tasty could be concocted. Today, I am no longer impressed by the chefs who prepare Thai curry. I have done it myself, the mystery of Thai curry preparation may very well be the biggest hoax ever played on mankind. I have discovered that it is almost as easy as making pasta and dumping some of that bottled red stuff on top. Even an Irishman could make Thai curry (Speaking of things Irish, If anyone can tell me where I can get some fresh blood, you all will be in for quite a treat with the resulting blog....) . The key is the curry paste. That may have been obvious to most, but I can be a bit slow sometimes as Kristen will attest to. Instead of buying the American made curry paste which comes in a little bottle for $4, I went to an Asian supermarket and found some curry paste strait ‘outa Thailand (A big container for $1.99). I will just say that the American “Thai curry” paste that I used to buy had the word “Thai” as part of the brand name. Would real Thai curry have use “Thai” in the title? I don’t have a clue what the name of my new curry paste is because it is actually written in Thai, but I will wager that “Thai” isn’t part of the brand name. I feel a little guilty about using curry paste, like I am cheating by using this pre-prepared product. I don’t know for sure, but I suspect that most Thai restaurants use Thai curry paste rather than make their own though.
There isn’t much to it, I just heated up two cans of Coconut milk, added 3 or 4 tablespoons of curry paste and brought the mixture to a simmer. Then I added green beans, red bell pepper, yellow onion, and sliced raw steak. I happened to have the king of steaks, a Ribeye, in my refrigerator so I tossed that bad boy in. I felt a little bit silly chopping up a fine Ribeye to dump into curry, but I had no regrets after I tasted it. Instead of the chewy chunks of boiled beef that I usually encounter at the local Thai restaurants (This was where I finally understood what Holden Caulfield meant when referring to "chewing the fat"), the Ribeye retained the soft and tender texture for which it is praised. It is definitely worth a few extra bucks to use a good piece of meat even though it is going to be boiled. I hope there are some British people reading this blog. You all must boil some part of the cow’s anatomy that doesn’t even exist on American cows. They most likely send the Ribeyes, New yorks, and Filets, to the dog food companies while keeping these “special” cuts for their cauldrons of boiling water.
As an aside, I decided to do some research on Thailand in order to broaden the horizons of my blog and came across a fine product that is made in Thailand. It is a George W. tissue dispenser. I like the Thai people even more now!!! Someone finally found a good use for George W. At least he is doing something for healthcare now!!! I think a toilet paper dispenser would be more appropriate though.
Food blog, not politics………Once all your veggies are cooked, but not too soft, spoon the curry over Jasmine rice, no other rice will do. Be sure to thoroughly rinse the rice before cooking to remove the excess starch that leads to stickiness. I’m not a big rice fan, but I think that jasmine is the best rice for about any meal, except maybe for Kristen’s fancy “Forbidden Rice,” but my morals don’t permit me to partake in the consumption of such a rice.

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