Boron Elgar wrote:

> Tonight's dinner will be rack of lamb, beet, endive and blue cheese
> salad with walnuts, and on the side, roasted veggies - cauliflower,
> red onions, carrots and zucchini.


I made a lovely Thai - style red pork and chicken curry in my crockpot. My
goal is to get a perfect balance of flavors, with this I think I'm pretty
close...

It has the meat from a small pork shoulder roast, chicken breast and thighs
and assorted veg, e.g. onion, garlic, eggplant, sweet potatoes, red & green
bell peppers, carrots, celery, Eye - talian flat green beans...I used a can
of Maesri red curry paste along with some home - made stock and a can of
coconut milk and half a packet of Mama Sita tamarind soup base mix, and a
coupla heaping spoons of sambal oelek, also some dried basil to start and
some fresh towards the end. It is sweet, sour, rich, and spicy...it takes a
bit for all the flavors to "register" on the tongue, which was my goal.

My local coffee purveyor has a small outside seating area with some potted
flowers and plants. I noticed some basil amongst these so I asked "What are
you going to do with that basil?" to which they replied, "It's yours if you
want it...". Perfect for a curry, I thought. So they are getting a
container of my curry...

:-)


--
Best
Greg