Mango Curry
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Mango Curry
i will never forget the time i was making mango curry with my boyfriend (at the time) and i assumed he knew how to make rice so i put him in charge of it as i was chopping the chicken.
how i was taught to make rice is like this: pour one cup of rice into a pot then pour two cups of water. it’s a 1:2 ratio. for 2 cups of rice you put 4 cups of water. turn on the stove to high and wait for the water to evaporate off. the end. that is it. super duper simple. you can also use chicken broth for more flavour and sometimes to spice it up and make faux-spanish rice, you use some salsa and water it down with water.
what this man did was as follows:
fill the pot up with water as you would when making pasta
wait for it to boil... but not the usual like pasta level boiling. like this water was going FERAL going absolutely everywhere
this next step might be traumatic for some cooks
he poured an entire like 2 kilo bag of rice into the pot. 500 grams is ~2 cups of rice. there is no way that there is 16 cups of water in the pot to be able to properly cook the **8 cups** of rice.
before i realised what was happening... it was too late. the pot boiled over. the rice was undercooked. we had a good laugh about it but man... there are times where the memory comes out of nowhere and slaps me in the face with a massive amount of cringe.
i hope this is a lesson to you all who haven’t made rice before. you don’t make rice like you make pasta. it is a disaster waiting to happen.
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I had some incredible Thai mango curry yesterday, and I just had the leftovers for lunch and think it's even better today (also more spicy if that's possible- i mean can the spices get hotter when left over and reheated?).
I've always wondered why curry isn't a soup, tho. Especially now, finishing my leftovers I finished all of the chicken and vegetables and then drank the curry that was left, like a soup