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Wednesday, January 20, 2010
When we made yellow curry a couple weeks back, the recipe produced way more than we could eat in two meals (our usual dinner + lunch routine). So we froze the rest.
Tonight, we pulled that out (along with another container that was God knows how old), and I defrosted it in the microwave first, then transferred it to my paella pan with some fresh chicken, and leftover red bell peppers and chili peppers.
Although the recent batch of curry was vegetarian (we cooked the shrimp separately), the old batch turned out to have some shrimp in it - which ended up a little tough after being reheated. But adding the chicken worked out great, so I think we may stick to making the yellow curry recipe without meat in the future.