<p>
last night, at scott and b(r)ookis' house i made some curry from a box mix. it was alright, but just alright. so i tried to salvage it by adding in some of my awesome. but it was still... meh. so today gary and i came back to my house after running some errands to eat. and i decided to redeem yellow curry in my mind, so i made some myself. this is how i did it.
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<p>
now for the record when i say 'recipe', i'm using it very loosely. i prefer to just "wing it" in the kitchen. throwing caution (and recipe books) to the wind. some would say that i have not lost my winging privileges. so with that said, here it is:
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<ul>
<li>block of tofu cut up into cubes. 1 inch square-ish.</li>
<li>put that in a little oil in a skillet or wok on medium to high heat.</li>
<li>while that's going, start getting out the next batch of ingredients:</li>
</ul>
<ul>
<li>milk, soy or coconut</li>
<li>veggies (corn, potatoes, bell peppers, onions, whatever)</li>
<li>spices: curry powder, tumeric, spike, onion powder (or minced), garlic powder</li>
<li>peanut butter, i prefer creamy for this, but crunchy would work too. the natural stuff is better than that shit, JIF, or whatever</li>
<li>whatever else you want in it</li>
<li>braggs or soy sauce</li>
</ul>
<ul>
<li>oh yeh! if you want rice with this, start that first, b/c it takes a while</li>
<li>so then you add in some of your milk almost submerging the tofu. don't worry if it looks a little then. it'll thicken up and cook down.</li>
<li>go ahead and add your veggies now (remember potatoes will take the longest, so account for that)</li>
<li>then add in your spices to flavour (tumeric is mainly used to make it yellow). but that's the way spices work. it's not a science, it's an art. do it a little at a time tasting after each go round. remember you can always add more, but you can't take away.</li>
<li>then when you get the flavour you want (you are actually getting the flavour that you THINK you want).</li>
<li>now let it simmer and cook down for a few minutes, pushing it around a little so it doesn't stick too much to the bottom of the pan.</li>
<li>after simmering for awhile all that flavour that you decided on earlier will have been condensed down. it will pack more of a punch. </li>
<li>and that's that.</li>
<li> <strong>shane's bomb ass yellow curry with tofu</strong>.</li>
<li>but you can claim it as your own and call it : < yournamehere's > super duper awesomeness curry type stuff.</li>
<li>or whatever.</li>
</ul>
<p>enjoy...</p>