Wednesday Curry

We had some coconut milk, lemongrass, and green papaya (well, kind of green at least) hanging around from the weekend, so I did a bit of curry last night.

We started with an approximation to som tum (green papaya salad: julienned papaya, fish sauce, garlic, chilies) that turned out kind of "eh". The papaya was too ripe and picked up too much salt from the salting process (maybe because it was too ripe?), so the texture was off and the salad was overly salty. There's potential here, but it was unrealized. :-)

For the curry sauce I used masaman curry paste, lemon grass, keffir lime leaves, garlic, dried chilies, coconut milk, sugar, and lime juice (usual preparation). The veggies were bok choy (CSA), broccoli (CSA), and red pepper; and the protein was bay scallops. I stir fried the veggies and scallops and set them aside, then stir fried some broad rice noodles with a bit of the sauce, added the other components for a couple minutes to make sure everything was hot, added additional sauce, and served topped with some fresh 'tro.

The curry was gooood.

I need to put curry paste on my list of things to make some weekend.