i've noticed a lot of the things i'm thankful for revolve around food. i'm not sure if it's because i'm usually eating while blogging or if i am just super thankful to be eating nutricious food every day. it's probably a little of both. my friends and i have been talking a lot about food lately- my friend charlie is experimenting with fermentation (i've been promised a bit of saurkraut when he makes the next batch!) and i made curry for my sister and a couple other friends on sunday. it was super delicious. curries are so simple too, as long as you don't make the paste yourself... more on that further down.
.....
here's a snippet from a member of one of my favorite artist collectives, the janfamily:
"The French word for friend “copain ”is made of co- (with) and -pain (bread). So, a friend is someone you share your bread with. Bread is an important part of the European culture, and whatever you are eating, you very often have some bread around the table to have with your meal."
via:
alexandre bettler.....
an artist named
rikrit tiravanija had a series where he cooked curry for gallery goers. it's an interesting piece, and it's a great idea to debate with anyone... is it art? is it a dinner party? is it elitist? was the curry any good?
want to try out the tiravanija piece for yourself? here is my own little curry concoction... cook it with and for friends!
i don't really measure anything- ingredients or time- i play it by taste. to avoid a curry catastrophe, keep an eye on it and follow your heart!
thai green coconut curryingredients:
green curry paste
coconut milk
really good, firm, tofu (meat can also be used, too, but i recommend tofu)
vegetables (you can throw pretty much ANYTHING into a curry, but i would suggest using a sweet potato as one for a nice texture. other suggestions: baby corn, snow peas, carrots, green beans... whatever is on sale!)
for topping: cashews, mung bean sprouts, lime, and plain yogurt
instructions:
fry up that tofu! use a big pan or wok, because this is what your curry will cook in. cut into small cubes and fry in oil of your choice until lightly browned on all sides. try and refrain from eating it.
pour in coconut milk. make sure you get the cream, too!
add curry paste to taste.
if you are using a potato, cut into small pieces of the same size (so that they'll cook evenly) and throw it in. put on lid so the potatoes can steam, and check every once and a while to stir.
add veggies once potatoes are soft and put lid back on. cook for just a little bit so they will stay crunchy and retain nutrients.
note: if your curry sauce is starting to burn or get too thick, just add water! depending on what kind of vegetables you add, you may or may not need to do this.
once you think it's done, it is! voila! top with cashews and mung bean sprouts. serve with a lime wedge, and make sure to offer yogurt too in case it's too spice for some people. you can serve curry with rice or quinoia, and probably even cous cous.
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