It is with much excitement that I announce that the weatherman actually got it right today! One would hope so when they say there is a “90% chance of precipitation” that it actually rains. My doubt came about yesterday when the weatherman predicted a 31 degree temperature and if it got to 21 degrees we were lucky, especially seen there was a mist effect going on all day. So yes, I was very happy the weatherman got it right as I had carefully planned my organic fertilizer sprinkling based on their prediction. At least now I will not have the burnt grass look going at the start of winter.
On my arrival home, after a long day in the office, I am quite certain that I noticed a marked improvement in the colour of our lawn. No I do not believe it had anything to do with the fact that it was almost dark and my car lights reflected the rain off the blades of grass. So glad I made effort and went out and did this in my pj’s late last night!
With the rainy season testing our spirits, the BFF and I thought it would be a good idea to test our skills at making a Thai Green Curry from scratch. All the ingredients for the Thai Curry Paste, except for the lime leaves which we replaced with lime zest, were blended together in the food processor, with some added elbow grease. This was then added to the heated coconut milk and then added the chicken. We started with a few spoonfuls of the paste as we were unsure how strong it would be and added some more to taste. To this we added butternut chunks and then baby marrows. This was simmered until all ingredients were cooked. Oh, we did add some dried chilli flakes to give bit more of a bite. This was served with rice and Poppadoms. A very tasty and warming supper!
Feeling that I have achieved much domestically today, I think it is time to catch up on “Masterchef”.
Recipe for the Thai Curry Paste
Ingredients
1 Large onion
4 cloves garlic
3 tbsp chopped lemongrass
3 large green chillies (add more to your taste and heat preferences
6 tbsp chopped coriander (used 1 container of coriander as bought from Pick ‘n pay)
1 tbsp chopped galangal
3 tbsp chopped ginger
2 tsp ground cumin (used whole cumin and blended with rest)
1/2 tsp nutmeg
1 lime, juice only
2 tsp chopped lime leaves (used the zest as we did not have lime leaves)
3 tbs shrimp paste
Method
Blend all the ingredients in a blender to make the paste. Blend it as fine as possible
