MY “HURRY CURRY”… GOT MC-DED.
I ordered McDonald’s.
That’s the danger of leaving me alone with myself, in an obscured reality and a space where I have nobody to impress, culinarily or physically. Things… can get really low. I ordered 2 large fries and 20-pc of nuggets, all of which are items I believe to be the gooders among evil, the first being undeniably an extension of real earth-grown potatoes, and the second, … protein. So on the couch there I was, horizontally, feeling really good about myself consuming a conscious choice of – really, when you think about it – potatoes and
chicken protein, and forgot all about WHAT shits I eat when I’m by myself? I wasn’t at all anticipating a relapse.
The downfall was that I was being too good. In an applaudable demonstration of restrain and wellness-living, I left a whole 10 pieces of nuggets untouched. I was practically Gwyneth Paltrow. But today, when I walked into the kitchen to make one of my absolute favourite of all The Shit I Eats, which is an one-pot, instant-yet-homemade Thai curry with broken thin spaghettis and something legitimate like tofu and shrimps, something unprecedentedly horrid happened.
Unprecedentedly, was the key word. I don’t. Do this. Except for this time. My “hurry curry”… got Mc-Ded.
Broken, torn pieces of what’s possibly one of the greatest invention in the history of food, thrown into another greatest invention – curry. And they married. I mean, literally. In the land of curry where it yearns nothing more than substances that can soak up all its complex glory, everything that a curry could ask for, the nuggets answered. The breading and the porous interior of the nuggets became a sponge that drank up this bowl of good brown, along with broken thin spaghetti as a hearty backdrop, this was one of the best of the worst things I could possibly do.
Just to say… people probably shouldn’t do the same. Even I. Don’t do this. Except for this time.
Shouldn’t. Was the key word.
- 1 tbsp oil
- 1 1/2 tbsp Chinese dried shrimp, finely minced (optional)
- 2 tbsp Thai red curry paste
- 1 tbsp Thai yellow curry paste
- 1/4 tsp curry powder
- 1/4 tsp black pepper
- 1 cup coconut milk
- 2 cups chicken stock, or water
- 1 1/2 tsp dark brown sugar
- Approx 100 grams thin spaghetti, broken in segments
- 4 ~ 5 pieces Mc-nuggets, broken into chunks
- Chili oil and cilantro to finish
- Heat up 1 tbsp of oil in a pot and cook the minced dried shrimps, red curry paste, yellow curry paste, curry powder and black pepper until fragrant. Add coconut milk, chicken stock (or water), and dark brown sugar and bring to a boil. Add the broken thin spaghetti, and nugget-chunks, then cook until the sauce has thickened and the spaghetti is cooked.
- Top with chili oil and cilantro. If you can, wait a couple min before eating. It'll taste better.
The Chinese minced dried shrimps will give the curry another depth of flavour, slightly resembling Singapore's laksa. I always keep a bag of dried shrimps in the freezer as one of my go-to ingredients. But if you don't have it, you can substitute with jared "shrimp fat", or, actual shrimps of course.
Mc-nuggets are not the only thing I throw into my curry... I do Taiwanese meatballs (gong-wan), shrimp balls, hot dogs... whatever the kitchen sink has to offer. You can of course throw in real chickens, or shredded roasted chickens, or any other more sensical things.