Curry Love

I recently threw an informal "dinner party" and was able to introduce three friends to my version of a thai-style curry. We shopped for the ingredients together and then went to my place to cook. Cramming four people in my little kitchen, pots and skillets bubbling away, and Santana playing in the background made for a very intimate, family feel. Before dinner was done we snacked on my homemade egg rolls (lightly sauteed cabbage and carrot, with mounds of garlic and ginger, rolled up and baked til crispy).

When the rice was done, I squeezed in a lime's worth of juice and showered it with cilantro, salt and pepper. Next, a yogurt sauce was stirred together, before the curry was finished off with coconut milk. Then, we feasted.

My 'recipe' is adapted from a fish curry I made long ago that didn't turn out very well... But I tweaked and experiemented and came up with what I think is a delicious, complex, and well-balanced vegetarian curry. The base is sweet potatoes, green beans, tomatoes, onion and bell pepper. Flavoring comes from thai red curry paste, lime, coconut milk, and cilantro. Everything is topped off with the tangy, cool yogurt sauce that tames the fire. And, I love to have an ice-cold ginger-beer (Reed's) alongside, the sweet-spiciness is a perfect match with the curry.

Yum.