Mmm. Thai food must be one of the world's greatest inventions. Today was a "cook some curry at work" day for my lunch.
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Finished curry with rice |
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Ingredients
Before listing these, I should note that I do not like measuring things properly. As such, most of these numbers are estimates based on what I happened to dump into the cooking bowls.
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Caldo, fish sauce, coconut milk, curry paste, garlic, and ginger |
- rice (about 1.5 cups dry) -- today it was Calrose
- 1 chicken breast, cubed
- 3 cloves garlic, finely chopped
- 1/2 onion, chopped
- 1 inch piece of ginger, chopped -- more would have been good, but the flavors just wouldn't meld in the microwave
- 1 tsp (or cube) chicken bouillon -- "Caldo con sobre de pollo" was what I had handy
- 1/2 eggplant in roughly 1/2 to 3/4 inch cubes
- 2 or 3 medium mushrooms, coarsely sliced
- 1/2 can (about 2.5 ounces) sliced bamboo shoots, sliced up a bit
- 1 can (about 5 ounces) sliced water chestnuts, sliced up a bit
- 4 tsp red curry paste
- 1 can (around 13 oz) coconut milk
- 4-5 tsp Thai fish sauce
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Mushrooms, eggplant, bamboo shoots, and water chestnuts |
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Sticky rice. For non-sticky rice, add less water and avoid stirring. |
Directions for rice
- Put dry rice in bowl with a lid
- Add about 2.5 cups water.
- Cover and microwave on high for about 5 minutes
- Stir and microwave on about 40% power for 9 to 12 minutes. Cook until the water is absorbed.
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Raw chicken with onions, garlic, "Caldo", and ginger |
Directions for curry
- Put chicken in bowl with a lid
- Add chopped onion, garlic, ginger.
- Add chicken bouillon; add 1/2 cup water if your chicken breast did not have water added (mine did).
- Cook about 8 minutes on 60% power, stirring occasionally.
- Add curry paste and stir well
- Cook about 1 minute on high
- Add coconut milk
- Cook another minute on high
- Add fish sauce (don't spill this, the smell won't go away)
- Add eggplant, mushrooms, bamboo, water chestnuts
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Adding curry paste to cooked chicken. I used this much plus a little more. |
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Cooked chicken with curry paste |
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- Stir and cook about 6 to 7 minutes on high, stirring occasionally
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Fully cooked with vegetables |
How did it turn out?
It was quite edible today. I would have preferred a spicier curry paste, or potentially adding some spicy peppers.
How much did it cost?
If I add up everything I used, I find that I used about $7.75 worth of ingredients. The bulk of that cost was the coconut milk ($2.30 per can, but you can find it cheaper at an Asian market), chicken (about $1.25 in my bulk pack), and curry paste (I used about $1.10 worth, but cheaper and better options are available). The vegetables are fairly cheap, having used about $0.70 worth of eggplant, $0.45 for the mushrooms, $0.65 for bamboo shoots (you should be able to get them for cheaper than $1.29 per can), and $0.65 for water chestnuts. The other ingredients are more difficult to measure, so I estimated less than $0.10 each for the remaining ingredients.
While the total may look expensive, it really did make a lot of curry. You could easily get four to six servings out of this. I shared with two people at work and still had enough left for a couple of late lunches.
What would I do differently in a real kitchen?
If I had a real stove top, I could cook the garlic, ginger, and onions better (with a little oil) to bring a more smooth flavor. One thing that would really have made this dish good is to add kieffer lime leaves. It would only take 2 or 3 leaves, but the fresh flavor it would bring could well make it worth the trip to your Asian market.
The coconut milk that I bought had some additives. It doesn't thicken quite like the less shelf stable cans.
Can I substitute ingredients?
I'll always say yes to this. Here is what I think could be substituted for an equally delicious curry:
- Water chestnuts: Try some jicama for a delicious crunch, with the added benefit of less salt. You could also use a few small potatoes, but you'll need to cook them just until you can easily pierce them with a fork. I suspect that this would need to be added about 1/4 of the way through the final cooking stage to avoid making a potato mash.
- Chicken bouillon: Use a bit of chicken stock (avoid making it too runny), or in a pinch go for a small amount of a powdered soup packet.
- Chicken: Go for some thin slices of beef.
- Eggplant: Cauliflower is excellent in curry. It tends to go soggy, so I like to add it almost half-way through the cooking process.
Anything else I could add?
Sure. Besides the kieffer lime leaves (drool inducing), you could try:
- bell peppers
- spicy peppers
- fresh lemon grass (again, back to your Asian market)
- Any of the ingredients listed in the substitutions above
Further comments
It is worth noting that the particular curry paste I used here was overly expensive for the amount of curry you can make. If you look around, you can probably find a small tub of much stronger (both flavor-wise and heat) stuff for less money. I used about 1/3 of the jar for this.