this very casual (no measurements) Curry Recipe I invented is perfect for leftovers.
1) Put on rice
2) Blend or whisk together 1 can of coconut milk, a blob of curry paste, some salt, some pepper, some sugar, and a spoonful (tablespoon or teaspoon, whatever) of tomato sauce or tomato paste.
3) Cook some fish, or chicken, or meat. If you aren’t off soy, tofu would work too. Saute some fresh veggies, whichever you want, while you are at it. Feel free to skip the cooking and sauteing, and unwrap some leftover fish, or chicken, or meat or veggies from the fridge. Also feel free to grab a handful of frozen veggies instead of cooking fresh ones. Don’t worry what leftovers were cooked in, the curry sauce is strong enough to mask any previous flavouring.
4) Once well mixed, throw the curry sauce in a pot (saucepan? What’s the diff?) on a medium high stove-top. Drop in your leftover or freshly cooked fish, or chicken, or meat, and your freshly cooked, leftover, or frozen veggies. Consider dropping in some chick peas as well. Let it all get nice and hot, mixing when you remember.
5) Serve over the rice.
Yummy! Too bad the girl wont eat it, but she will eat the stuff over the rice minus the sauce, so it works for her too!
Leftovers taste great the next day. Just pre-mix before refrigerating.
