scores a "zero" on the husband-meter

If you were to take a peek in my fridge last Monday you would have thought it was already empty. In need of a good scrub down yes, but mostly empty. Really, not even one bottle of beer.

OK, you got me. The beer lives in the garage fridge. Unfortunately, this fact hasn't curbed my imbibing as much as I'd hoped. The laundry room is much closer, yet it is largely ignored.

The garage though, is visited nightly.


Back to the fridge. So, the plan was to make a dinner with whatever I could find in the mostly empty refrigerator and pantry. The (un)usual suspects:


sesame oil
vegetable oil
onion
carrots
potatoes
bok choy
ginger
Leftover chicken legs
light coconut milk
red curry paste
ramen noodles

I found that I had a good start to a curry of sorts. Not exactly authentic, but we're dealing with the kitchen of a midwestern woman here folks. And yes, I actually had bok choy already.

Since the carrots and potatoes were raw and take a while to cook, I threw them into the wok with the onion and oil on medium heat to get a head start on cooking. Next I added the bok choy and the ginger. About 2 inches of ginger, chopped. What can I say, I like ginger.

Once everything had cooked for 7-10 minutes, I threw in a glass of white wine and let it simmer and reduce.
Wine makes everything (and everyone) better.

When the wine was almost gone, I threw in 1 1/2 tsp or so, of the red curry paste and stirred it around so everything got a little color.

Last came the coconut milk. Gave it a good stir, popped on the lid and let it sit over low heat until the carrots and potatoes were soft.

I served this over plain ramen noodles because that's what I had. I know, I'm not in college anymore, what am I doing with Ramen? Look people, I'm not proud, it was cheap and makes a quick lunch.

I don't recommend the Ramen avenue however. Curry is meant to be with rice. Even Midwestern Housewife Curry. In fact, that's the name of this "recipe". Midwestern Housewife Curry.

And as you have probably gleaned form the title, this will not go down in the regular repertoire as a "go-to" recipe.

Make this at your own risk.
Good luck.