u/Exciting_Figure_8060

Zero seed oils (except for a BIT of sesame oil).

Masamun curry, two varieties of stuffed potatoes (one chk-bacon ranch/one chili-cheese), shrimp fried rice, chk egg roll in a bowl, pork stir fry, steak teriyaki, honey-garlic chicken, Korean beef.

I'm plum wore out.

By request, my (very simple) curry recipe and I'll make it enough for two:

You need these things specifically:

Maesri masaman paste
Aroy-D coconut milk (link to German-branded as it's cheaper somehow)
Kaffir Lime Kaffir Lime
Sriracha
Chicken Thigh or Breast
Carrot
Fresh green beans
Corn starch (important)
Crushed peanuts
Limes (for garnish and to squeeze into curry)

Optional secret weaponry:
Mushroom Soy
PB powder

Before you begin, get your jasmine rice working. Then you:

Prep:
-Cut your chicken into relatively thin strips.
-Cut off the parts of the green bean you don't want to eat, then halve them.
-Peel/cut your carrots on the bias. (None of these things will be cooking long in the curry mixture, so you need them pretty small for a quick, safe cook.)
-Cut one lime in half down the middle (for juicing into the curry), cut the other lime into wedges (to squeeze onto your plate later).

Ready?

1. DO NOT SHAKE the two cans of coconut milk (or one carton) you'll be using. Inside is a separation of coconut cream at the tippy-top ... and coconut milk beneath it. Don't shake because step one involves opening the container gently and spooning out the cream into a pan that's heated on medium-high (it'll go TSSS!) and then ...
2. spooning some curry paste into the cream. How much? Start with a fat teaspoon full. (You can always add more if it's too weak.) Work it gently around and around, mixing. You are blooming your curry. What you're looking for is for the fat of the coconut cream to "pull apart" the components of that curry paste so that its oil separates from the more solid parts of the paste. It's going to smell HEAVENLY in your kitchen.
3. Once it's thickened into something close to a loose peanut butter, you can slowly work in the rest of the cans/single carton of coconut milk. It will be a nice, gentle orange color. If it's too pale, taste your stirring tool and see if it's got enough punch. If not, keep adding curry until it slaps. Totally your call on how strong it is.

3b. If you've got mushroom sauce and the PB powder, add now but be SUPER-conservative with the mushroom soy. Four or five dashes tops. The PB powder, about a teaspoon's worth. (Why not peanut butter? Because the gloop is tough to incorporate and I don't like all the seed oil, sugar, and "etc" they add. Go straight to the essence and get the powder. Took me years to figure out.)

4. Pop in a single lime leaf, then squeeze a whole lime for its juice.

5. Squeeze in a bit of sriracha to start. Spice travels fast in curry. Be moderate, then add if it's not hot enough.

6. Put it on medium, cover, wait for it to boil.

7. Throw in the green beans and carrots, cover, let boil for 10 minutes.

8. Throw in chicken, cover for 10 minutes. (Should still be on medium) If you didn't manage to cut the chicken thin, let's go ahead and get that heat up to medium-high.

9. While that's cooking, go ahead and make a corn starch slurry. You're gonna get a small cup of cold water (tap is fine), then put a teaspoon of corn starch in it. I like to stir it with a fork. Whatever it takes, just make sure it's cloudy and there are no lumps.

10. Chicken should almost be near the end of the 10 min cooktime. Take the lid off, slowwwwwly pour in half the cornstarch, stir to incorporate. You'll notice within 30 seconds that the curry is thickening. Just like spice, this is to your taste. If the thickness is good for your style, cover and let it finish. If you want that THICC (like what I got up there, which is good for meal prep re-heats), give it the business and pour the rest of that slurry in.

11. Turn off the heat, but let it sit with the lid on for a bit. Let the ingredients settle in like a nice cuddle after some intense incorporating ... and you give them some space while you make a nice plate of rice. (I like plates because the rice doesn't get as soggy. You can spread it out and when you put the curry on, it stays firmer longer.)

12. Squeeze a lime wedge onto the rice ... top the rice with some curry ... sprinkle crushed peanuts on top of the whole thing.

Enjoy the magic, babies.

(ﾉ◕ヮ◕)ﾉ*:・ﾟ✧

PS: Don't eat the lime leaf, lol. My mom used to tell guests that it was good luck to get it and if you present it, you'll get a free Thai tea. (That was really just her way of saying, "I forgot to take that out. Don't be mad. Have a sweet treat and walk tall, you lime-leaf winner, you.")

PPS: Some folks like potatoes in their masamun and that's word. Since I have so much rice, I went for a lower carb option. If you want taters, baby, cut em pretty small, then let them cook for 10 mins alone with the curry ... THEN add your carrots/beans for another then ... then the chicken for another 10. (I simply gave the recipe for the one pictured.)

Do you recognize me
Here on this sleeper train?
And do you feel the pain
Growing into the night, Marie?

And I can feel the taste
Of your third birthday cake.
Remember how it was
To hold you into my arms, Marie.

It wasn't there
The summer lights around

I wasn't there
His hand upon my knee.

And we're gone
Across these sunny streets
And we're gone
The day you died, Marie ... Marie.

And we go faster now
Together through these fields
Here on this sleeper train
And I can touch your face, Marie.

The precious things we've done
Hidden under my skin
I'll let you sleep while.
I'll let you sleep a while, Marie.

It was there
The summer lights around.
I was there
His hand upon my knee.

And we're gone
Across these sunny streets.
And we're gone
The day you died, Marie.