The wonderful girls I work with are also so interested in the contents of my lunchbox when I bring leftovers to school. It got to the point were they were poking their chopsticks around in it, querying about what vegetables and seasonings I’d used. So, we decided to do some cooking classes together! I most often bring leftover curry to work, and so we decided that I’d first teach them how to make a curry! This recipe is my husband’s, and it’s a Thai-Indian mix.
Unfortunately, there’s not much in the final-product-photo department, but we have process!
Sophie has her recipe in hand. I didn’t have time to prepare a chinese version, so the girls translated theirs as we went.
Pretending to be a scary TV cooking host.
Aerial view of cooking adventures (clockwise from top: Yuan yuan, Vivi, Sophie and Tara)
Zac’s Delicious Curry
1 red onion
3 cloves garlic
2 pieces of smoked tofu
1 can coconut milk
1 can of soaked chickpeas
2 tsp. red curry paste
1 stick cinnamon
1 tsp. crushed peppercorns
5 crushed cardamon pods
1 tsp. crushed fenugreek
Fry up onion and garlic in oil.
When brown, add curry paste.
Fry for 5 minutes, then add tofu and vegetables.
Fry for another 5 minutes.
Add all other ingredients.
Simmer for half and hour.
Serve with rice, pappadums and chutney.