Now that the leaves have finished falling, it's time to start picking them up. Walt got the rake and wheelie bin out yesterday and started the job.
In the kitchen, I had the rest of the Shanghai choy to deal with. This time, I decided to make a Thai-style coconut milk curry to serve with it. I made a red curry, using a kind of home-made curry paste to color, flavor, and spice up the cocnut milk.
The main two ingredients in the red curry paste are Sriracha sauce, a sweet-hot Thai pepper sauce, and tomato paste — about 2 tablespoons of each. To that, I added a tablespoonful of finely grated ginger and the same amount of finely chopped basil leaves, both out of jars that I bought at the Asian market in Tours.
For good measure, I put in a couple of pinches of piment fort (cayenne pepper) and a tablespoonful of Tandoori Massala, which is a red curry powder from India. That might sound like a lot of spice, but the paste has to be pungent enough to flavor 400 milliliters, or about 1½ cups, of coconut milk. A good squirt of Thai fish sauce added flavor too.
We made the Thai curry dish with tofu, and with a few shrimps as a garnish. The vegetables were carrots, onion, garlic, mushrooms, and baby corn (from a tin, of course). Again, stir-frying things separately or in batches, depending on how much cooking time a specific vegetable needs to be cooked to the right degree, worked really well. At the last minute, you put all the prepared and pre-cooked ingredients back into the pan with the curry sauce and just let everything heat through.
For the tofu, I cut it into pieces and put them on a silicone pad in the oven at high temperature to brown them slightly and dry the tofu out a little. I put the tofu pieces on top of the curried vegetables and noodles because they were fragile, and the shrimp on top, too, as a decoration. We cooked some noodles to go with the vegetables and tofu, and I cooked the choy as I did last time, braising it for two or three minutes in simmering water. Serve it separately.
This is a really easy recipe to make if you can get the ingredients, and it can be as spicy as you like it.