An (Office Lunch) Affair to Remember

Cooking for my workmates is not an entirely new undertaking for me. As a member of the (now defunct) office "lunch club" I cooked regularly for at least three of them.

So, when asked to make lunch for the office I agreed without much hesitation. Late last week invitations were sent out to our entire floor for a Thai Green Curry lunch to be prepared by me. I was hoping a dozen or so would say yes of which 90% would actually turn up. Little did I know...? What have I gotten myself into? Lunch for 30+ of my colleagues? I must be out of my mind!

It both excited and terrified me to take on this challenge. I didn't sleep well the night before thinking about...no, make that worrying about it. My quiet confidence earlier on was slowly transforming into terror as the time drew near. But I'm not one to back down on a (cooking) challenge.

It was an office lunch affair to remember indeed (for me anyway, and for the right reasons).

Everyone seemed pleased as they tucked into their lunch boxes of curry and rice. My apologies to those who had to hang around waiting for the rice to cook - we'll plan better next time.

Thanks largely to

Vicki

Julie

and

Tramy

who made sure yesterday's event (almost) went without a hitch. It certainly was no mean feat for us to have pulled it off. Thanks also to my good friends Patrick and Pilar for lending me their wok.

Next up, an Italian feast to be hosted by Giulio! Watch this space!

Thai Green Curry Chicken

A bit of oil

2 chicken breast sliced

2 tablespoons green curry paste (reduce to just one if you want it milder)

3-4 Kaffir lime leaves cut into very fine strips

1 can coconut milk (use coconut cream if you want a richer sauce)

Red capsicum sliced finely

1 zucchini cut in large wedges

Basil leaves (as much as you like)

Fish sauce to taste

Palm sugar to taste

1. Heat up a bit of oil in a pan.

2. Stir fry the green curry paste for about a minute.

3. Add the Kaffir lime leaves.

4. Add the chicken and stir fry until all the pieces turn white.

5. Add the coconut milk and simmer until the chicken is done.

6. Season with fish sauce and palm sugar.

7. Add the zucchini and the capsicum and cook until done to your liking.

8. Add the basil leaves and take off the heat.

9. Serve with steaming hot jasmine rice.