This weekend was the hard reality that summer is over and fall is here. My two boys both had cross country races in the morning on Saturday. We woke up, got ready and went outside only to experience a cold, breezy and wet autumn day. Both boys ran well and did a great job! While I was with them, my wife took our daughter for her first hockey practice. Then after the races were over we all went to one son’s hockey practice.
On Sunday, after church, was another afternoon at the arena for hockey. Coming home, I had been in enough cold environments that I was craving something hot. For some, a nice hot chocolate hits the mark when they are cold, but for me – I wanted curry!
I love Thai food, particularly the curries – green, red and yellow. Each has a different flavour and using coconut milk with the curry puts me in a good mood every time. Thai curries are easy to prepare even for someone who has never made them before.
At most supermarkets you can find a small jar of curry paste. This paste is the basis for the curry and this way you do not need to have each and every spice in the exact quantity. For more information about Thai food and check out my previuos post on Thai ingredients.
These are the 2 common brands of Thai curry paste available in Toronto. I typically buy the Aroy-d brand because it is cheaper.
Thai curries are great with chicken, shrimp, veggies and more. For people who enjoy mussels, like me, a coconut milk based curry is a perfect combination.
Wash the mussels thoroughly under cold water to clean any dirt or sand off the shell. Some mussels have something like a string attached to it. This is called a beard (see the pic above). This should be removed by pulling on it until it is released.