Now that I'm in Zurich at my boyfriend's apartment, which happens to be missing one oven (...for a total of zero ovens), I've been doing a lot of deep thinking and contemplating over what I can possibly make on a stovetop that would be just as good as roasting, baking, and the like. If you know the way I cook at all, you know I'm seriously oven-dependent. If it falls within a food group and it can be roasted, in it goes. I was in one of these bouts of deep contemplation and fast-and-furious recipe web browsing, when it dawned on me that I had, in fact, never attempted to make a Thai curry (or a Thai anything for that matter). Which was a crying shame, since I love the stuff so much.
So I Googled away until I came up with a few different recipes that sounded like they could work, took bits and pieces from each, and voila! A Thai green curry for the ages (if I do say so myself). It's got the exact consistency I prefer with a good hit of spice and just a hint of coconut. Dollop on top of some perfectly cooked basmati rice (recipe HERE), and you've got a pretty spectacular dinner on your hands--minus all that chemical, MSG-like mystery stuff you always suspect restaurants sneak in there. xo
Thai Green Chicken Curry