...and don't panic! The Know brings you advice during housing
A true friend is always there for you, especially when you're drunk.
Miss Quit regresses to her childhood this week as the prospect of beginning the "University of Life" looms.
Ingredients
Quick note about coconut milk/cream. If you live near some sort of Thai market (ie in Thailand) then you make coconut cream by soaking shredded coconut in warm water then squeezing out the juices. The first time you do this you get coconut cream, when you repeat the process it’s thinner and so it’s coconut milk. To achieve this effect in your kitchen use the stuff straight from the tin for cream and then mix half water and half cream for milk. Simple as that.
Serves 4
1. Heat the coconut cream in a large pan or wok.
2. When it’s hot but before it’s boiled add the curry paste and mix well.
3. Bring it to the boil then add the coconut milk.
4. Bring back to the boil and add the chicken.
5. Stir in the sugar and soy sauce.
6. Add the aubergines and boil for three minutes.
7. Stir in the chillies and the basil and simmer for another couple of minutes.
8. Remove from the heat, cover and leave for 3 minutes. (If you’re cooking in a wok the best thing to cover it with is another wok upside down - this pearl of wisdom is to be filed under ‘useful stuff I have learnt at uni’)
The Thais serve curry in individual bowls with each diner having rice on their plates, which seems like a sensible way to do it.
You must log in to submit a comment.
