Thai Green Curry

Well, I invited a couple of friends over last night for dinner. And I got many more than I expected. And I was happy to have them. I cooked up my Thai Green Curry, which is one of my favorites, along with Thai Red Curry and Thai Yellow Curry.

Here's the recipe:

Ingredients:
2 Chicken Things (bone-in) per person
1/3 Carrot, Sliced per person
1/4 Bell Pepper, 1-inch squares, per person
1/5 Yellow Onion per person
Coconut Milk (1 can per 5 persons)
Fish Sauce (just enough to hint at the taste)
Green Curry Paste (1 Tablespoon per 4 persons)
Salt and Pepper
Chicken Broth or Stock (about 4oz per person)
1/2 Lime per person
Handful of Cilantro

Method:
1. Sear the Chicken Thighs (salt and pepper each side) in a little olive oil, set aside.
2. Saute the veggies (with a little salt) in a little olive oil, set aside.
3. Cook the curry paste in a small amount of coconut milk until well dissolved, add the rest of the coconut milk and return all veggies and chicken to pot.
4. Add warm chicken stock, fish sauce, a little cilantro, and the juice of one lime (to taste).
5. Stew for 30-35 minutes. Salt and pepper to taste.
6. Serve with jasmine rice.

White Chocolate Macadamia Cookies

DO NOT FOLLOW THE RECIPE ON THE BACK OF THE GHIRARDELLI BAG.

Instead, use 2.5 cups of flour (instead of the 3 listed), otherwise they get too dry. Enjoy!

Food

I think food is more interesting than politics. And way less disappointing. So, instead of writing about politics once in a blue moon (which apparently is coming up soon), I'm going to write about food instead.