curry cook-off: thai curry for the community.

 Sundays really are a blessed day.

I was able to wake up, go for coffee with my friend and their mom, hear a great message at church (and consequently get a worship song stuck in my head for the rest of the day), play random games while eating Christmas oranges, and finally have a curry cook off with Adrian. I literally could not be more blessed.
 One of the loveliest parts of my day was watching the baptism of Sarah. The air was crisp, there was clear, warm lighting on the mountain in the background and the water lapped on the beach as she was dunked in the water. With friends and family watching. Lovely.
 She was given a bible in return for the icy cold dunk.
 We then ate Christmas oranges and drank copious amounts of tea to dissuade the cold from seeping in to our bones.
 A physical game of . . . I-don't-even-know-what-it-is-called helped warm our chilled bodies.
Adrian ferociously stirred and I furtively chopped as we each created our own interpretation of a spicy Indian treat. I enlisted help with the chicken - Jordan and Meghan, I will always appreciate you combating chicken bones and flesh with enthusiasm and dull knives. I made a green curry (the recipe of which can be found here) and a yellow one with mango chutney on the side while Adrian concocted well, a, hm, red one? 
 At last it was done, much to the appreciation of a hungry crowd and exhausted cooks.
 Another Sunday well done. With friends, God, and some delightful food. Adrian, touche on adding chorizo to curry. I was watching with wide-eyed skepticism when you poured it in, but honestly, you make a worthy foe.
Thai Yellow Curry

1 red birds-eye chilies
1 large onion
1 tbs. ginger, fresh, minced
3 cloves garlic, minced
1 tsp. coriander
1 tsp. cumin
3 tbsp. fish sauce 
1 tsp. dried turmeric
1 tbs. curry powder
1 tbsp. brown sugar
4 kaffir lime leaves, cut into strips
1 can coconut milk
1/2 lime, juiced
1 tbsp. tomato paste 
1 tsp. sugar
2 stalks lemongrass, with the white part minced while the other pieces are left long and simmered in the sauce

2 chicken breasts, chopped into pieces
1 stalk lemon grass (for more information, see below)
2 potatoes, chopped into wedges or small chunks
1 red bell pepper, de-seeded and sliced
1-2 additional kaffir lime leaves, left whole
1/2 cup fresh coriander 
1/2 cup fresh basil

1. Mix the first 17 ingredients together in a large wok or frying pan. Simmer for about twenty minutes.

2. Add the potatoes, red pepper, lime leaves, coriander, and basil. Simmer for five minutes.

3. Serve with rice and/or naan.

4. Pray. Eat. Enjoy. Show your love for God, and His love for you.