When my sister moved to France near 1976, and obviously influenced by the family name (Boton / Botton in it's original spelling) I became fascinated by French cuisine, and in particular I was follower of the book "La cuisine du marché par Paul Bocuse" published that same year.
Following these recipes like a dog in a fox's trail, I've learned quite a few tricks, but the message that got stuck into my mind is: "What is fresh today is what will be served!"
I've learned the main ingredient of any recipe is what is fresh, and what is fresh is determined by the season. Finally I was able to connect my Astrological knowledge with my cooking passions. Seasons was something close to my heart.
Contrary to "main stream" beliefs, recipes are to a certain degree "organic" and are adapted to the seasons where most of it's ingredients are native of.
All these, to tell you about what goes into my Curries!
My main curry themes are:
Prawns
Fish
Seafood Mix
Beef
Chicken
Pork
All Veggies
Here is the important bit!
My preferred curry vegetable is very fresh Bok Choy.
Bok choy, otherwise known as bak choi, paak choi, Chinese chard cabbage and Chinese mustard cabbage (couve chinesa in portuguese ) is a vegetable that resembles celery although it is actually a member of the cabbage family. It has thick, white stalks and dark green leaves that have a round shape.
Talking to a street cook in Tailand, I was told that bok choy is a "complete vegetable". It has the harder texture part that contributes with a crunchy part to the dish and the very green leaf part what makes almost unnecessary to add anything to a complete dish.
Any simple everyday curry will be more than complete when you cook it with bok-choy.
As per basic rules of cooking, the longer cooking time ingredient goes first in the wok, so your leaves will be added after you took the wok from the fire and mixed carefully not to break these delicious green leaves.
Ask your "leaves" street market person or in your local asian food sore.
Enjoy
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