A few recent incidents have reminded me how wholly and horrifyingly indecisive I am. First, when trying to decide where to go for dinner tonight with some girlfriends, I was so ill-equipped to suggest one single place where we could meet up, I resorted to ranking several places in order of preference and asking the ladies to join-in and vote. This was both topical and useful as we ended up going to Wagamamas and having a mega night out, and this being my second preference venue, it helpfully displayed that the proposed AV system to elect Members of Parliament is not entirely flawed.
Then, whilst we were ordering food at Wagamamas – and boy oh boy is that a tortured experience where I stare intently at the menu for, seemingly, a decade before inevitably electing the chicken udon noodles – we singularly failed to tell the waitress what kind of salt we wanted on our edamame and ended up asking her for a “lucky dip”. It’s getting dangerously beyond a joke.
But this fear of commitment strikes at random and regular intervals. In video shops and when buying a chocolate bar I am often rendered confused. Deciding what to wear in the morning is becoming an existential crisis. I have lately begun to dither when asked by colleagues if I would like a cup of coffee or tea. It just can’t be right. But thankfully, there is a single area in my life where I am always at ease, where my brow remains unfurrowed. When asked if I fancy a Thai curry for tea I will always, always reply yes. And this recipe, from my husband-to-be’s Mum is an absolute corker!
To buy (for four):
*1 tspb vegetable oil *4tsp Thai red curry paste *a big chunk of fresh root ginger, peeled and finely chopped *2 cloves of garlic, peeled and chopped *1 tsp tumeric *500g really good quality diced pork *300ml vegetable stock *2 tsp light muscovado sugar *1 tbsp fish sauce (nam pla) *4 dried Kaffir lime leaves *200g green beans, trimmed and cut in half *200ml coconut cream *a big handful of fresh basil, stalks removed
1. Heat the oil in a large pan and add the curry paste, ginger and garlic.
2. Fry gently for a couple of minutes, stir in the turmeric and then add the pork, cook and stir in the spices. Then pour in the stock, sugar, fish sauce and lime leaves and bring to the boil.
3. Cover and simmer for about 45 minutes or until the meat is soft and tender. Season as you like it.
4. Cook the beans in a pan of boiling water for about 3 minutes, then drain and refresh under cold water. Add the beans and coconut cream to the curry, stir and bring to the boil gently.
5. Simmer for about five minutes, before stirring in the basil leaves and serving with fragrant Thai rice.