I love curry. For a while there I was making a big bowl of curry almost once a week. I would buy a package of fresh cut stir fry vegetables from my local Whole Foods Market, along with a can of coconut milk, and some meat (usually chicken breast or pork tenderloin). It was an easy meal: just slice up the chicken, season it and throw it into a big pan. Once the chicken is slightly cooked, throw in the vegetables. Let those cook down a bit, and then add the coconut milk and a couple heaping tablespoons of curry paste. Sometimes I would even throw in a tablespoon or so of peanut butter. The fact is I burnt myself out on it, and have put the curry to rest for a little while now.
So, why am I talking about curry in a post about breakfast? Simple: curry is not just for dinner anymore!
Even though I may have burnt myself out on curry for dinner, I still love to use curry powder in my cooking. Whenever I make tuna or chicken salad, I can’t resist adding in a few shakes of curry powder, coloring the mayonnaise a beautiful yellow/orange color and adding a whole other level of flavor to my sandwich or salad.
The other place that I love to use curry powder is in my eggs. The next time you’re making scrambled eggs and want something just a little different, toss in a few shakes of curry powder. Trust me, even at eight in the morning, this is a delicious addition to your eggs. It adds a savory, complex flavor to otherwise bland eggs. I particularly like mine with a couple slices of toast with some cream cheese. The cold sour of the cream cheese is a nice compliment to the spicy curried eggs.
If you’re feeling adventurous, I recommend giving your eggs a little surprise next time you scramble them.
Clacked by Bob Degon
on Mar 15, 2009 @ 10:00 EST5EDT
