Kitchen Crap Curry
Doesn’t THAT sound appealing. I vacationed with girlfriends a few weeks ago and we each contributed at least one meal. My friend Paula cracked me up when she said she’d make Kitchen Crap Curry, using any leftover veggies we had lying around at the end of the week. It has a ring to it, doesn’t it? What’s for dinner tonight? Oh, I’ll be serving a delightful Kitchen Crap Curry.
I’ve often made curry using those little jars of pre-packaged seasoning. It was always good, but a little, “Eh.” So this time I made it all from scratch. Holy kaffir lime leaves, Batman – it was fab-u-lous. I made an enormous pan, thinking it’d last days. It was so tasty it was nearly gone in one evening.
I really need to start hiding my leftovers in the back of the fridge.
Go forth and make this! You won’t be sorry. And let me know what ingredients starred in your version of Kitchen Crap Curry!
Sorry, I just wanted to say Kitchen Crap Curry one more time.
For the veggies, chop and toss with oil, then roast at 400 until slightly tender. For hard veggies like carrots and sweet potatoes, 40 minutes. For softer veggies, 20 minutes.
For the Curry Paste, add the following to a blender or food processor:
½ cup chopped onion, 5 cloves garlic, 1 thumb-sized piece of galangal (or ginger), ¾ tsp gro
und turmeric, ½ tsp ground coriander, 1 tsp ground cumin, 1-2 minced fresh red chili peppers (or ½-3/4 tsp dried), ½ tsp black pepper, 3 TBS lime or lemon juice, 3 TBS fish sauce, 2 TBS tomato sauce (or ketchup) (I know!), 1 heaping TBS brown sugar.
Blend until smooth and add to a hot oiled wok. Cook 1 minute to release the fragrance, then add veggies. Stir in 1 can of coconut milk and ½ cup chicken stock. Add a few lime leaves (or bay leaves) and bring to a gentle boil. Reduce heat, cover, and simmer for 15 minutes. Eat with jasmine rice and top with toasted coconut. Eat. Rub your belly. Belch loudly. Sing the praises to the Kitchen Crap Curry gods. It’s that damn good!