” the devil lies in the impromptu dollop of Thai red curry paste, which I consider a tragically unrealized soulmate to tomato sauces “
This may not look much. It was an accident really, the kind that perhaps only landed so simple and good because of.
Yes I said “good“, to a vegetable. What is happening to me? In a household where most end up rolled out of the fridge only for postmortems and the rest consumed only in repentance instead of joy, this dish received an unexpected broad spectrum of endorsement. Even though it may be deemed as a mundane green beans stewed in tomatoes – and you’re not wrong – the devil lies in the impromptu dollop of Thai red curry paste, which I consider a tragically unrealized soulmate to tomato sauces. Its magic locked within the pulverized lemongrass and galangal was freed by sizzling olive oil, casting this old red sauce in a spell of lemony gingery fragrance and warm heat. Of course such motherly sauce would’ve gladly taken any displaced vegetables under her wings, but I took a particular liking on her behalf to long string beans because of – other than the make-believe resemblance to spaghetti – their willingness to walk down a long simmering road together without throwing a mushy tantrum.
There’s a quiet elegant comfort about the careless ways those curly strings spread out on the plate. With or without the substantialness of poached eggs, it’s a special but not too special anytime-meal that I think you would too, enjoy in repeat.
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