Love Cake

Curry and Soul Mates

There are as many ways of serving curry as they are ways of defining Soul Mates. From India to Japan to Jamaica, each of these cultures have found a way to adapt their curry recipe to their taste. As the Soul Mates article mentions, they are dangers and several myths about believing in " Finding the Right and Only Perfect One". I am amongst those who believe there could be several soul mates out there for each person, or not at all for others. For instance, a soul mate would be someone who is truly compatible because of common core philosophical and religious beliefs, compatible views on money management and child rearing. Perhaps it is risky to believe in soul mates since some people may never find his or hers? Or some people don't think the notion of soul mate exists at all. I think looking for love is like wanting anything else. Not everyone owns a Ferrari, but doesn't make Ferrari non-existent. Some would have a soul mate, some don't, some may have one and never find it. Whether it exists or not, there is nothing wrong with shooting for the stars. Knowing what you want, and where you want to go in a relationship and finding someone who is as committed and dedicated as you are in the relationship is key in my opinion.

Curry Mouan (Cambodian Chicken Curry)

Recipe Adapted From: The Elephant Walk Cookbook

By: Longtein De Monteiro & Kathereine Neustadt

Serve 8

Paste:

¼ cup vegetable oil

¼ cup sliced lemongrass

3 dried New Mexico chillies, soaked, seeded, and deveined

5 cloves garlic, coarsely chopped

1 large shallot, coarsely chopped

2 slices peeled galangal, about 1½" across & 1/8" thick

1½ cinnamon sticks, cracked

4 whole star anise

9 cardamom seeds

1 small asian nutmeg

16 peppercorns

½ tsp coriander seeds

½ tsp fennel seeds

¼ tsp turmeric

2½ tsp shrimp paste

1 cup water

¼ cup chopped cilantro

• Heat oil in a large skillet, fry all of the ingredients above, except water and the cilantro, to release their flavor about 5 minutes. Transfer to a blender, add the water and the chopped cilantro, process until smooth. Set aside while you are preparing the other ingredients.

The curry:

½ cup plus 1 - 2 tbs vegetable oil

3½ cups coconut milk

1½ - 2 pounds chicken pieces (2 - 3 whole legs, cut into 1½"pieces, and 2 wings, severed at the joint with a cleaver)

1 medium onion, thinly sliced

2 tbs fish sauce

4 teaspoon sugar

1 tsp salt

1 pound Idaho potatoes, peeled, halve and cut into 1" thick-slices

• In a large heavy pot pan, heat the oil over medium heat, add 1 cup coconut milk and cook until the oil begin to separate from the milk. Add 1½ cup of the curry paste (freeze any extra for future use) cook and stirring bout 2 minutes until the flavor develop. If the surface of the sauce is not cover with dark spots, add another tablespoon of oil.
• Add the chicken, stirring well to coat, then add onion, fish sauce, sugar, and salt. Cook for 5 minutes. Add the remaining 2½ cups coconut milk, and cook high simmer, partially covered, until the chicken is tender, about 20 - 25 minutes.
• While the curry is cooking, heat the remaining ½ cup oil over medium high heat, add the potatoes, and fry until golden brown.
• Add the fried potato into the chicken curry, and finish cooking until the chicken is done and the potatoes are tender.
• Transfer to a serving dish and serve with steam jasmine rice.

Bonne Appétit!