On Friday afternoon, after a rather difficult week during which I learned that a near-constant intake of Benadryl and coffee results in malaise and makes me feel stupider, I visited the Land of Magic known as Whole Foods. Among other delicious things, I bought a jar of green curry paste, determined to try making something curry-like instead of just ordering curry from Lotus Thai, which is my usual antidote to curry cravings. At home, I washed and chopped some broccoli, oyster mushrooms, and firm tofu. I sauteed the broccoli and mushrooms in a little bit of oil, then added a mixture of canned coconut milk and a few tablespoons of green curry paste. The tofu went in last, after everything was bubbly. I served this approximate curry on top of freshly cooked white rice. Paired with a gin and tonic, this made for a very satisfying dinner. I ate some of the leftover curry with pan-fried noodles later in the weekend, and packed the rest for lunch on Monday.
