Once I tried to smuggle Indian food into a movie theater. Wasn’t the best idea for many reasons: The smell, this one is a given… I reeked of Indian spices, as if I bathed in pungent coriander and tumeric stew, liberally rubbing garam masala as a body scrub. The mess, it didn’t occur to me the difficult logistics involved in attempting to eat with curry on my lap, in the dark. The security, imagine being publicly reprimanded by a movie theater manager for hiding Indian food in your backpack while going to see Million Dollar Baby, not a fun situation.
I forgot about this story until while flipping through the channels, Million Dollar Baby appeared on the screen and Clint Eastwood’s squinty stare transmitted an intense craving for something spicy. I ventured off to my Buenos Aires culinary Mecca, Barrio Chino, with only 42 pesos in my pocket, to collect the goods.Not enough time, nor experienced, to make my own mix of spices I grabbed a Thai yellow curry paste (AR$16) at the supermercado that is towards the end of the street, Arribeños 2263, not sure the name but it is next to Lotus Neo Thai Restaurant.
I grabbed coconut milk (AR$7.50 each) at Asia Oriental (Mendoza 1650) and picked up some firm tofu (AR$4.50). Only AR$6.50 left for the veggies! I managed to pick up potatoes and zucchini for 5 pesos, and had just enough left for the busride home.
Ingredients:
– 1 cup brown rice
– 1 package Firm Tofu
– 2 cans Coconut Milk
– 3/4 cup vegetable stock
– 3 tablespoons Thai yellow curry paste (to taste depending on heat)
– 1 teaspoon salt & sugar
– 1 can of peas
– 2 zucchinis
– 3 chopped potatoes
– 1 onion
– 1 teaspoon fish sauce
Once brown rice is cooked, the rest takes only 15 minutes – heat a sauce pan with oil (I used cooking spray) and stir fry curry paste for about 30 seconds. Add coco milk and bring to boil. Then add stock, potatoes, fish sauce, onion and return to boil. Then, simmer uncovered and add zucchini, peas, salt & sugar for another 15-20 minutes. Serve with brown rice.