because i am a dilletante, i am always looking for and appreciating mental shortcuts, especially when it comes to cooking. black beans...cumin. peas...mint. gorgonzola...pear. bacon...anything. lime/cilantro/peanut...asian. tomato/basil/oregano...italian. you catch my drift.
a few weeks ago, i tried a curry dish for which i'd found the recipe on chez pim (see sidebar). it involved making a rice/leek dish (i used sticky though she recommended jasmine), searing some scallops, then spooning over it this delicious coconut curry. it's a perfect dish. i made it three nights in a row. then i started using the sauce in a tilapia papillote dish. which i ate for three nights running (cooking for one can create odd circumstances sometimes, especially when it comes to using fish while it's still fresh).
it involves mixing a quarter teaspoon or so of red curry paste with about a tablespoon of coconut milk over a low heat in a saucepan. once those are well blended, add quite a bit more coconut milk (4 or 5 more tbsp i think), and a teaspoon or so of fish sauce. and a pinch of sugar.
i really can't think of anything this wouldn't taste good over, except maybe ice cream. and, it's a great new shortcut for me to keep in mind.