Fabulous 50!

One of the ways I deal with TK's frequent absences is to throw myself into Kitchen Window classes. Volunteering as a Culinary Assistant is another one of my other food-related changes in the past year. If you revel good food, talking to strangers, and enjoy hanging out with like-minded individuals, perhaps a CA role at KW is in your future!

I realised today that I have completed a milestone - class number fifty! That's a little staggering considering I only began in July 2010. What can I say, I'm a bit of an addict...

Unbeknownst to me, I "celebrated" by cooking up Gaeng Kari Gai, a yellow curry taught by KW's guest chef Joe Hatch-Surisook. Joe is co-owner and the Executive Chef at Sen Yai Sen Lek in Minneapolis, but most importantly, he's a great guy who has a passion for food.

The key ingredient is certainly the yellow curry paste. Here in Minneapolis you can purchase it at United Noodles - a mecca for all things Asian cuisine. Below is the recipe for this amazing dish.

Gaeng Kari Gai

(Serves 4)

Ingredients:

1 cup red potatoes, cut into large chunks

1/2 cup thick sliced carrots

1 - 19 oz can of coconut milk

3 - 4 Tbsp. Kari/yellow curry paste, Maesri brand

1 lb. chicken, boneless and skinless (thighs or breast), cut into bite-sized cubes

2 - 3 Tbsp. fish sauce

1 Tbsp. sugar

Method:

1. Boil the potatoes and carrots in water for about 5 minutes, drain and set aside.

2. Skim the thick coconut cream that sits at the top of the canned coconut milk until you have a 1/2 cup of cream. Set aside the remaining coconut milk.

3. In a medium sauce pan or pot, stir fry the coconut cream and kari/yellow curry paste over medium high heat until oil begins to separate from the coconut/curry mixture stirring frequently (approximately 5 minutes).

4. Add chicken, potatoes, carrots, and remaining coconut milk. Bring to a boil then reduce to a simmer.

5. Add fish sauce and sugar to taste. Allow to simmer for 5 minutes. Remove from heat. Serve with rice.