Minimal Recipes

Do you like Thai curry? Me? yessss!
Until I found a perfect curry sauce at Trader Joe’s, I didn’t really think about making it home. Because of this sauce, I can make restaurant quality+more delicious Thai food in my kitchen! When I used to work in NYC, I used to order Thai curry for my lunch all the time. Now that I think about it, it was toooo expensive ($10). This sauce is (if I remember correctly about $3) cheap and serves 5 at least.

Here’s how:
1. Use any vegetables you have in your fridge. I used 1 stick celery, 1/6 onion,
    1 oyster mushroom, 1/2 jalepeno.
2. Thinly slice chicken breast.
3. On heated oily pan, cook chicken, add some black peppers.
4. When chicken look almost done, add milk and curry sauce into the pan and boil.
5. Add all vegetables and simmer for few minutes until everything becomes softer.
6. Serve hot with rice or noodle.

I cut all the vegi first and cut the meat last. (Don’t want to use 2 knives or wash and use it again)

Put ~2Tbs of oil and cook chicken with some pepper. Stir.

I added milk and waited until it boiled. I heard milk help the meat-smell go away. (meat-smell?)

I had about 2/5 of the sauce left, so I put little bit of chicken stock and shaked the bottle to get the last drop out. it’s the best way to get the sauce out from a narrow jar/bottle!

Then I added all vegetables and boiled boiled~ If the water evaporate too much, add milk, suace, or chicken stock. I like it kind of thin but if you want it thicker, you don’t have to add a lot of milk to start with. You also can use 1 tsp of starch to thicken the sauce.

It is so good with steamed white rice. You can substitute meat with seafood or tofu. The sauce is already so good, you can use anything and it will taste good. Enjoy!