It’s not often that I pick a dud for dinner. I have startlingly good luck with the recipes I choose, which I’ve always chalked up to understanding my family’s tastes and preferences. Tonight, though? Total let-down.
In my diet and lifestyle makeover that began a couple of years ago, I invested in several “lightened up” slow-cooker cookbooks, one of which is Healthy Slow Cooker Revolution. I’ve made several meals from here that I enjoyed, and the pictures for Thai Eggplant Curry looked enticing. I love Thai food. I love curry and lime. I love eggplant.
… I didn’t love dinner tonight.
The texture was all wrong. The sauce was too thin, and the eggplant was too chewy. The curry taste was not strong enough – I think I’d have to double the amount of curry paste to get in the ballpark of what I like. I added fresh basil leaves in an attempt to perk it up, and even that didn’t do it for me. I wasn’t alone in my assessment; my spouse graciously ate his serving, though with the same lack of relish I was experiencing, and Little Chef picked out his rice, peppers, and beans and left the rest. (I used green beans instead of snow peas, because it’s what’s in season and was in my share.)
I’m going to take the leftovers (boy oh boy, there were a lot of leftovers) and add them into a basic Pad See Ew tomorrow. I’ve got noodles and a big head of napa cabbage, so hopefully I can salvage the bulk of the eggplant that way.
I’ll share pictures from the cooking process, when everything smelled so hopeful. Don’t bother making the effort to make this, though. It was disappointing.