The Mind Of OverlordTomala

I’ve been neglecting my blogging yet again… Mostly due to either being busy or hardly having anything to write.  Went out partying last week, been trying to find a new laptop for 3D gaming, tried to upload a video to pootube but it’s being an ass. You know, stuff like that.

Yesterday I made an asparagus salad, cucumber salad, and a shrimp and celery stirfry over rice noodles in the afternoon.

I ate it all by the end of the night…

This dish is taken from quick and easy thai. I made it tonight and it’s very flavorful! If you can’t eat fish you can easily replace the tuna with chicken, if you don’t eat meat you can just use rice, or even add rice in with your chicken or tuna! If you don’t have fish sauce on hand you can flavor with salt. But the fish sauce does add a very unique flavor.

You will need:

1 cup of unsweetened coconut milk

2 to 3 tablespoons of red curry paste (If you’re brave you can experiment with yellow or green curry pastes)

1 12 oz can of tuna or 12 oz of freshly cooked chicken cut up into bite sized pieces

1/4 cup of chicken broth or water

1/2 cup of frozen peas or frozen edamame beans

2 tbsp of fish sauce (I’d reccomend 1 tbsp though because it seems extra salty if you add 2. A little bit goes a long way)

2 tsp of palm or brown sugar

In a medium saucepan bring the coconut milk to boiling, then decrease to low and add the curry paste. Stir until the paste is well mixed with the coconut milk, about 3 minutes. Add the drained tuna, chicken broth, frozen peas, fish sauce and palm sugar and stir gently till it’s mixed well. Simmer 3 to 4 minutes till the peas are heated through. Eat over rice if you want it to be more filling.

Serves 4.