Red Rocks :: cooking for one :: Rice

Red rocks. Red curry, that is. Have been trying (for years) to make a palatable red curry from 'scratch', assuming that any canned curry would not be up to par.

Not so.

Aaah.

Finally.

This red curry is spicy enough to make the nose run a bit & so, perfect for my taste anyway.

Now I know it's good, ordered a case, along with a can of the green curry I also love.

Will get m'self a bunch of chicken breasts (when they're on sale) for the freezer, and pack 'em away, one/freezer bag, for when the curry jones hits.

Make up a one-cup recipe of rice (usually too much before I get really tired of it), from which two of the three servings will deal with the curry, then the last third turns into friend rice with a recipe from a friend.

Happy now.

Yes.

Yes, indeed.

Found this canned red curry while searching the web for Ichimi pepper, a spicy Japanese red pepper I enjoy with Pad Thai, a recipe also recently perfected in concert with a little pre-packaged stuff:





Just add a tablespoon or so of peanut sauce (along with fresh cilantro, green onions, frozen shrimp, peanuts, & scrambled eggs), to make a Pad Thai seem just right following the recipe on the box - oh, the water to soften the noodles should be boiling, not just hot:



Rice life in the kitchen looks up.



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