Monday, May 23, 2011

Couples Cooking 101: Thai Curry

Cooking for two is a fun, romantic, cheap way to impress a date, but you don't have to do it all on your own! By sharing the cooking duties you have a fun activity filled date, and twice the help doing the dishes! Here is a step by step guide to making a delicious Asian noodle dish for two. Whether you're a pro, or a navice, this recipe is simple enough for you!
Eric and I concocted this recipe while hungrily dreaming about dinner one day. With few ingredients to choose from in my house, we had to dig through my stash of Asian ingredients from Hong Kong market. With a can of Mussamam curry paste, coconut milk and thai flat noodles, we knew we were half way to a delicious dinner. All we needed were a few vegetables and some chicken to pull it all together. If you're making this at home here is what you need to do. First gather all the necessary ingredients; 1 green bell pepper 1 yellow bell pepper, 1 onion, chicken thighs (or breast if you're too healthy for dark meat), 1 can of coconut milk, rice or Asian flat noodles, curry paste. If you don't have an Asian food store near you Whole Foods sells many Asian sauces and spices, including curry paste. Once you've gathered the ingredients decide who is going to be the head chef and who is going to be the sous chef. Most couples have one person who is the better cook, so this hopefully will not be too hard to decide.
To start off, the head chef begins de-boning and removing the skin of the chicken thighs. Meanwhile, the sous chef starts boiling hot water for the noodles (or rice), and begins chopping the vegetables. Once the chicken is ready the head chef begins the stir-fry. Simply pan fry the veggies and chicken in a wok/iron skillet/regular pan, adding salt, pepper and mild sauces/spices that go well with curry. Once the noodles are aldente the sous chef drains and rinses them. Using a large pot, the head chef stirs the stir-fry in with curry paste and coconut milk that has been brewing on low heat for 5 minutes. Both chefs take turns mixing the curry in with the stir-fry and noodles, adding spices and sauces if desired. Eric and I added some Hoisin, Sriracha, Oyster Sauce, Soy, and a little cinnamon, but most curries are fine on their own. Spicy curry goes wonderfully with an IPA if you're looking to drink a beer with your meal, but I like eating it with a glass of white wine. Eric and I got a rather tasty bottle of white from Whole Foods for under ten dollars that had just the amount of spice to complement the flavor of the curry, but I also recently discovered a box wine company that is incredible for the price. Box wine is known for being quite disgusting, but it recently has found a place in the respected wine section. Black Box, the classiest box wine you can get at the grocery runs for about $30, but Big House, an adorably packaged, very nice company, has boxes for around $13. I can't lie, I was originally attracted to the packaging, but I was pleasantly surprised by how nice the flavor was. And $13 for 3 Liters (4 bottles of wine) is a great price.
Finally, for dessert we made my favorite dish of the night: Baked Brie. It was absolutely fantastic, like the best part of butter and cheese combined. To make these heavenly puffs of decadence we wrapped brie and honey in crescent rolls (super easy and cheap) and then topped it off with strawberries, which we cooked down in butter and praline liquor, and of course powdered sugar. It was sheer nirvana. If I had to eat one thing for the rest of my life it might have to be this desert. You must try it at home! It is so easy and soooooooo delicious!

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