When I started this blog I had no idea where I was going with it. And I still don’t. Apparently best practice dictates you have a theme. And you stick to it. So you get food blogs. You get travel blogs. Photography. Films. Books. Politics. And so on. I started by trying to be funny. That didn’t work.
So then I did a post where I made a chicken curry using a Chinese curry paste. And I got loads of likes and comments. So I carried on. But food blogs are dangerous. You eat what you make. And I don’t really do exercise posts.
So the Happiness Stan Blog has turned into a kind of food blog liberally sprinkled with observations about what is going on in the small world it lives in. It’s not an Epicurian’s delight. I cheat and cut corners where ever possible. Take Thai Curry for example. You can (and I have) create the curry paste from scratch – chop the chillis, peel the lime grass etc. Or just buy a jar of ready made and be done with it:
So to create Red Thai Curry you’ll be needing:
- One jar Red Thai Curry Paste
- Red Peppers
- Shitake mushrooms
- Coconut Cream (and milk)
- Big Prawns
- Soy Sauce
First off get your brand new, copper-bottomed wok and heat up with some oil:
Chop up the veg with a nice big sharp shiny knife:
Now get a couple of spoons of red curry paste and fry gently in the wok:
Now add the veg and fry up for a few minutes:
Add the coconut (cream first, then the milk):
Once its all stirred in add the prawns:
Cook for a few mins until the prawns go pink and then serve with plain rice:
So there you go. Its not too hot (the Green Thai paste you can buy is much hotter) and it takes about 15 minutes to make (if you concentrate). Happy munching!