Yes, that meal looks really delicious
@caseydog !
I have a lot of spare time these days, and some days I just wake up wanting to cook like I used to before my body broke down.
So today, I woke up and decided almost immediately that I was going to make Red Curry with Lychee and Pineapple - almost my signature dish.
Started with a broth - star anise, cinnamon quill, green coriander seeds, whole black peppercorns and small amount of cumin seeds - in a muslin bag and into the large stock pot.
Few hours of reducing and the house smells beautiful.
Then I took some chicken thighs this time (because I have heathens who dislike duck) and I seasoned them with coriander and shallot seasoning which I make myself.
Into the smoker with cherry wood chips for 45 minutes only. Then let it cool.
Meanwhile, the broth is doing its job beautifully, so I add chopped Thai eggplant, green onions, my red curry paste, some garlic shoots and some chicken stock powder. More simmer.
As the broth reduces, I get to the point where I add the lychee and pineapple chunks and I add a big splash of palm sugar.
Thai Curry = sweet, sour, salty and umami.
More simmering.
Then I have cut up some of the smoked chicken thighs and put them in.
Now I put in one litre of coconut cream (never milk!) and turn the hob right down.
JadeEmperor’s Red Curry
I am going to be completely not humble and say that this is the best red curry I have ever made since leaving the kitchen days