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04/16/08 |
            
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"Bid-Nang!!" Curry Yields 4 c.
2 T. yellow curry paste 2 T. red curry paste 2 can coconut milk with cream 1/2 c. white wine 1/2 c. Pabst Blue Ribbon beer 1/4 c. creamy peanut butter 2 T. lime juice 1/2 c. chopped cilantro 1 1/2 c. button mushrooms, quartered KSPTT
In a saute pan over medium-high heat, fry curry pastes for about 30 seconds. Add remaining ingredients and simmer until curry thickens to about something like paint. That whole "coat-a-spoon" thing. Serve over rice, chicken, fish...whatever you feel like adding a curry touch to. Yummy.
Note from GG: Ah, Roastbeef. Good man if ever there was one. The guy that opened my eyes to a whole lot of things, from beer to anime to Thai food. His favourite dish ever was panang curry, a spicy red curry that was usually served with chicken. That's what this is based off of, but I gussied it up a bit. Any time I can sneak PBR into a recipe, I will. This is about as straightforward as my recipes get, and there's not a whole lot of room for interchangeability with ingredients. I suppose you could use crunchy peanut butter if you wanted little peanut flecks in your curry, but that's up to you. As for the name, whenever me and RB would be playing darts or card drinking games, he would blast out "BID-NANG!!!" (a corruption of "bang") when he leveled a crushing blow upon me. Like hitting triple bullseye on his first freaking throw or making me take 10 drinks in high/low. I'm hoping that the spicy in this dish somehow gets him back for that, but I doubt it. He'll still ladle on the Sriracha like it ain't no thang!
This site was last updated 12/20/06 |
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