We have been spending time at my in-laws for Christmas and I thought to give my mother-in-law a break by cooking one of the meals for dinner. Since we had a guest over who was a vegetarian, I thought to try and make a vegetable curry. Yes, despite having two kids – Noah was finally starting to settle in – and busy with my knits, I wanted to cook before my skills started to go down the drain. I based my recipe for the paste from this one here and thus began the quest for ingredients.
Lyon is a much better place for finding Asian ingredients. We went to our usual spot in search of herbs and spices, and I decided to get some herbs for planting such as lemongrass, galangal and turmeric. Am keeping my fingers cross that these will do okay in the apartment in Dole. Since it was a last minute thing – deciding to make the vegetable curry – we went to a much smaller store nearby instead of our usual spot and opted for a Thai version of the sambal oelek. In terms of veg, we used cabbage, zucchini, eggplant, okra and tomato – no long beans and tau foo though. A pity because tau foo would have been excellent!
Anyway, my vegetable curry still came out well although it was sweeter than normal. No matter, Nil thought it was fab and would go awesomely well with fish or other seafood. All he could think of while he was eating it was fish head, fish head and fish head. Hahaha.