Thai Green Curry with carrots, chinese radish, beef + then more

What I used
2 packets of Thai green curry paste (purchase by my mom in Thailand, regret not getting a photo of it!)

1 big can coconut milk

2 carrots, cubed
1 chinese radish, cubed
1lb beef ribs, bone in, cut to large pieces
1 packet enoki mushrooms
2 red bell pepper, cut to small pieces
2 cloves garlic


round 2 ingredients
half bag frozen sweet corn
half bag frozen pea
chicken breast, cubed

What I did
1. Prior to cooking, roast pepper pepper at 425ºF in a toaster oven for 15 minutes or unti slightly charred. Turn oven to broil for the final 2 minutes to get the roasted aroma.

2. Heat oil in big pot on medium high, add garlic until golden. Then add mushroom and beef until beef is 80% cooked.

3. Add carrots + radish. Mixed well.

4. Add both packets of green curry. Stir in, mix well until simmer. Add coconut milk + mix well. {Despite sauce looking thick, hold the urge to add more water as the chinese radish releases water upon cooking.}

5. Add roasted red bell pepper. Bring pot to boil, reduce to low heat to simmer. Cook for another 10–15 minutes. Get yourself a beer to to serve with, this curry is hot!

round 2, the next day: my beef was running low. Curry is one of those never-ending dish, so I added corn, peas, and some chicken breast to continue this curry pot. You can add any kind of meat to continue with this curry dish until the sauce is fully used. I added a few mussels on day 1. The sweetness balanced out the heat.

Lemon-Rubbed Chicken Legs with Garlic and Rosemary

2 whole chicken legs (about 1 pound total)
1 lemon, halved
1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary,crumbled
1 tablespoon olive oil
1 garlic clove, minced
3 tablespoons water

Pat chicken dry and rub all over with a lemon half. {I am using drumstick here.} Season with salt, pepper, and half of rosemary. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin sides down, 7 minutes, or until golden brown. Turn chicken over and squeeze juice from remaining lemon half over chicken. Cook chicken, covered, over moderately low heat 30 minutes more, or until cooked through. *Note to self: must be patient to give it at least 20 minutes of covered cooking time or chicken will be raw around the bones!

Transfer chicken to 2 plates. Add garlic and remaining rosemary to skillet and sauté over moderately high heat until just golden. Add water, scraping to loosen brown bits, and simmer 1 minute. Drizzle sauce over chicken.

Adapted from Epicurious