I am in Thai mood. I love Thai mood, I wish I could master or even quasi-master Pad Thai. I just can't. It is a very elusive dish, for me anyway. I love Pad Thai. I especially love Pad Thai from Woodbridge Avenue in Highland Park. Although it wasn't quite up to snuff the last time we were there, it is far superior than any other place we have been to.
Last night we had Shrimp, chicken, and potatoes in Masaman Curry.
I like the rhythm of the wok, the steps, a dance of sorts, and the layering of the flavors. I feel that I have to be on my toes or else it does not come together. I know that it is a dual effort, I never go it alone, we place the ingredients in order of how they are to be added.
When I was getting the ingredients for Sunday's dinner together, I noticed that I had a whole mess of coconut milk that needed to be used soon or they were going to expire. I kind of went full tilt on the coconut milk because they put it on special, so.......it's "curry time". I went to the Hong Kong Market for the shrimp on my way home, I had taken out a portion of chicken breast that was cut up for curry and decided that I would only use half the chicken and half the shrimp for the Masaman curry, and then on Wednesday, I know, I know it's "Macaroni Day", try again....to make Pad Thai. I also bought firm Tofu and Bean Sprouts, I enjoy chicken, shrimp, and tofu in my Pad Thai.
Now for Thursday......