I've been taking cooking classes and it seems chopping and dicing produce are primary parts of every instructor's curriculum. I get it, knife skills are fundamental. And diced and chopped vegetables just beg to be stir fried, coated with a yummy sauce and laid on a bed of perfectly steamed jasmine rice.
A recent chef exposed his secret to curry success. He tossed a premade curry into our stir fry and I knew immediately after tasting it that I would buy it for myself. I love Thai-style curries. Masaman is my particular favorite, a little sweet with bits of fresh avocado and cashews.
I used the leftover carrots, peppers and onions that I diced in class, heated them in a pan, tossed in the Curry Simple and some shrimp and had what tasted like an authentic Thai meal. Hmmm
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