Dish: Thai Chu Chee Curry with sticky rice

Lessons from today’s experience:

1.       Of course, start sticky rice first – it’s not like I haven’t been making that for years – I got this one.

2.       Defrost the large veggies (bag from Trader Joe’s) prior to cooking them.

3.       Just throw out the coconut milk if it looks curdled – it is.

4.       Finally throw out that attempt at getting the Chu Chee curry to work with the curdled coconut milk. Do this BEFORE adding veggies. Have Alexa add coconut milk to the shopping list. And veggies.

5.       Start again with a jar of green curry that may or may not be curdled because now you are suspicious of everything.

6.       Cutting the puffy tofu prior to cooking is a great idea! I bet that is what the restaurants do. That makes the tofu easier to eat and the sauce might get into it. However, for today’s adventure, it was probably best for them to be large and non-porous.

7.       Dropping 6 wooden spoons on the floor leaves you with none.

8.       Never leave the stove while cooking curries – don’t ask.

9.       Acquiring one of those large black non-hole spoons would help – if it can stay off the floor.

10.   Sit down to enjoy curried veggies and sticky rice.

11.   Don’t eat the broccoli. (See #2)

12.   Trader Joe’s jarred green curry lays fairly -okay – does not lay on the tongue at all. Probably a good thing. 

13.   Eat as much as you can choke down because you are hungry. After all, this process has taken almost 3 hours now.

14.   Fill up on sticky rice and thank the Thai gods that you learned how to cook that years ago.

15.   Decide to kill it because face it, you know that even Mcdonald’s value meal has to be better.

16.   Pour the remaining 98.2% curry down the drain.

17.    Strain out the big pieces because even the garbage disposal would reject that tofu and broccoli.

18.   Have some Grappa because now you need a digestivo. If you can keep from dropping it.

Stay tuned for future Adventures in the kitchen with pooh.