Yeah certainly. Not quite my thing, but any stone/tropical fruit would work really.
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This is the best curry recipe out there using tinned curry paste. Curry paste mentioned is also fantastic and available from woolies.
I actually made it last night, except with mushroom and purple+gold sweet potatoes instead of chicken (for the mrs).
It is brilliant with chicken and even freezes well.
Fresh tomatillos at Harris Farm so its Pork Chile Verde tomorrow night
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C’mon now
I bought a tomatillo seedling 4 years ago so I could add the fruits to a batch of my yearly, fermented hot sauce.
I’ve been patiently looking after it. It was extremely thirsty so the last few rainy years helped plenty. The aphids love it so it’s taken a quite a bit of care to keep it healthy without using dangerous pesticides.
This summer it finally matured and is covered in ripe fruits only for me to discover that it’s a tomarillo.
I’m going to give them a crack with the Chili’s in a fermenter anyway
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Try one before you judge.
Nat’s judging you.
I mean he’s probably judging me for using tinned curry powder instead of making my own Garam Masala. 
quick update
my apartment smells lovely
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You should always test the heat of chilies before using them. Turns out the Jalapenos I used are glorified capsicums.
Oh well, still tastes great and you can add hot sauce to the taco later.
Mae ploy do the best pre-made Thai curry pastes in those catfood tins. Making your own is awesome but can be a pain in the arse getting all the ingredients that you will probably only use a tiny amount, once.
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Maesri is what I use, also comes in a tin.
Difference between good pre made /supermarket curry pastes and bad is light years.
Related: anyone have a good satay recommendation for someone (me) too lazy to make my own?
Been ages since I made Satay chicken. But I definitely put Peanut Butter in there.
ABC brand Kecap Manis, Garlic, Peanut Butter and hot water to consistency
I used to love this stuff when I all but lived on Satay in high school. So it was a looong time ago …
https://ayam.com/component/hikashop/product/satay-sauce-250ml
Nah.
I barely cook in that style anymore.
The wife brought home some packets of Indome Mi Goreng the other day. Have not had it since my Uni days.
Whipped up a packet for lunch. Oh, the nostalgia.
Used to be my staple drunk food. Get home, chuck 2-3 packets in a bowl, cook the noodles, stir through the sauces and powders, add extra chilli powder and flavourings, and tuck in. Used to just soak up booze like a sponge.
Whilst the recipe looks good and simple, what got my attention was that the french pan wasn’t spotless! It actually gets used!
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Ooooh. I’ll have to give that one a go once the mercury starts heading south!
Planning on doing a bunch of stews and freezing them over the winter. Beef and Guinness, Gumbo, to name a couple.
Never had Borscht before. Anybody got a good recipe?
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