Curry in a hurry



Tonight’s dinner was from the latest bon appetit magazine (April 2016). I cooked Weeknight Red Curry, from the article “Curry in a Hurry.” Considering we often use store-bought red curry paste — in fact, I chose this recipe because we had so many of the ingredients on hand from a similar one last week — it’s not much  of a time saver.

Still, it was pretty good. I used sliced and sauteed chicken instead of fish. Next time I would toss the chicken in with the sauce rather than “nestle” it into the curry at the end. I also used a combination of cauliflower, carrots and petite baby bok choy for the veggies.

Next time I might avoid adding the water toward the end. The sauce was so delicious before that step, then the water completely diluted the flavor. I would also serve it on rice instead of rice noodles, or maybe sautee the rice noodles to make them tastier.




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