Dudefood Tuesday: Green dude Curry
Can a macho dude act like a child? And if so,, when?
The answer is obvious. Of course he can! Especially when the new Star Wars movie is released.
No dude should be ashamed when he leaves the cinema and rehearses his light saber moves when he is walking to his car.
By the way, that’s not childish. It’s only the more proof that you can save the galaxy with your Jedi skills as well. Science Fiction movies are Dudey!
The same goes for action movies.
You’re not giving in on dudeyness, when you talk like Rambo for three weeks after seeing a good Stallone movie.
Yes, there are a lot of actors who earned the certificate ‘genuine Dude’ big time.
For example, take actors like: Stallone, Schwarzenegger, Statham Willis, Owen, Cruise etc.
Each of them earned a place in the ‘All times Dude gallery’.
The actors from India, on the other hand, do look a lot less Dudey. It’s hard to see those actors as real men with their eye shadow and lipstick.
And especially when they do their happy and gay Bollywood dances, they don’t strike me as typically male. I find it hard to value men with clean shaven legs as real dudes. And speaking of which: the thought I can’t shake of when I talk about shaven legs: ‘Will they shave their bums as well?’
Nope, Bollywood movies aren’t high on Dudeyness.
Indian cuisine, on the other hand, can be very, very Dudey.
Especially the Indian curries are a good example of Dude Food; refined, spicy and jammed with flavor.
When you have eaten a good curry, it’s best to keep a moist washcloth nearby during your toilet visit.
Maybe there is a reason why shaven legs (and buttocks) rule in India.
Because the last thing you want is to have a fur coat between the butt cheeks after eating a spicey curry. It will catch fire for sure…
Enough of the dirty talk, let’s cook!
A green curry with chickpeas and some braised chicken. Yummy!
Green curry with chickpeas and braise chicken fillet
- 1,5 cup white rice
- 150 gr chicken fillet, cut in small pieces
- 1 tin of coconut milk
- 2 cloves of garlic, finely sliced
- 1 yellow and 1 green bellpepper, cut in small pieces
- 1 red chili, finely sliced (deseeded)
- 1 small tin of chickpeas
- 1 tbsp cilantro
- 3 tbsp green curry paste
- Braise the chicken fillet for about 10 minutes in the coconut milk and ½ tbsp curry paste
- Heat some oil in a frying pan and stir fry the curry paste briefly to free up the flavors. Add garlic, chili and bell pepper and cook them for about 5 minutes
- Add the chicken and coconut milk and let the curry simmer on low heat for about 30 minutes.
- Cook the rice as the directions tell you
- Toss in the chickpeas 5 minutes before serving, so they get heated as well
- Serve the curry I a deep plate and finish off with some chopped cilantro. This curry is delicious with