Eats to remember- Thai red curry

This blog is intended to be a place to document my remembrances and enjoyments.

One of things we enjoy is good food. In our household, margarine and Wonder Bread are verboten. However, due to childhood likes, boxed Mac and Cheez are not. And should I mention how good Merlot and Cheezy Puffs are together? Probably not.

My husband made a very nice dinner last night. I asked him to make a curry dinner, using the canned curry pastes we have in the pantry. My preference is Green, but I guess we only had Red and Yellow available. He made Basmati Rice, sauteed some shrimp and scallops, stirred in coconut milk and red curry, then added onion, pepper, garlic and ginger. His genius touch was wilting bok choy separately with soy sauce and sesame seeds. Combine all the above and it was a very good dinner, the scallops were like butter! I think all I could have done differently was to reduce the sauce a bit more so it thickened and coated everything. And it could've used more curry as it was not hot at all... pay no heed, as I was one who once used a whole can of curry paste which is a story in and of itself.

The tragedy of it all was when the carefully packed leftovers were not put in my lunch bag the next morning. Imprecations were mentioned, with which I will not sully your eyes with, dear reader.