NEVER HURRY THEIR CURRY

Get their curry in a flurry 'til their eyes go blurry.

Rule #1 of gaming is to never be too eager. Desperation is herpes to your prospects. Why rush the inevitable by being a needy little bitch? The best seductions simmer to the point you can’t resist taking a nibble. Serve it up too soon and you will barely enjoy the undercooked, underwhelming sensations to follow. Don’t repeat my tragic blunders by rushing the vibe when it ain’t solid. The only thing you’ll have is a shiny new pair of blue balls. Granted there are certain opportunities to pounce on post haste. These are fun, but fleeting. When it comes creating something exceptional, a little restraint never hurt nobody no how. I’m not suggesting pussing out entirely like some chump. Just know when to hold ‘em; know when to fold ‘em; and know when to bang ‘em. Now savor every last morsel of their curry, champ!

Total time: approximately 8 minutes
Projected cost: $8
Drinking Buddy: Beer, beer, and more beer

Ingredients (Serves 2):
1. 1 tbsp olive oil
2. 1 dash salt
3. 1 can red curry
4. 1 onion chopped coarsely
5. 1 tbsp GINGER chopped finely
6. 1 zucchini sliced thinly
7. 2 handfuls cilantro chopped coarsely
8. 1 lime wedge
9. 2 tbsp fish sauce (skip to make vegan)
10. 1/2 can coconut milk (optional, not pictured, sue me)

Step 1
Sauté the ginger on medium heat until they white slightly (approx 1 min). Throw in the onions and saute until they soften (approx 3 min). Throw in 1 handful of cilantro, along with the zucchini slices and fish sauce and sauté until they soften (approx 3 min).

Step 2
Pour in the red curry into cook until the liquid reduces in half (approx 5 min), stirring occasionally. Pour in a half can of coconut milk, again cooking until the liquid reduces by 1/3 (approx 3 min). Turn the heat down low, throw in the remaining cilantro, and squeeze in the limejuice

Step 3
You can eat it with a spoon, but I suggest steaming rice, creating a circle of rice on each plate, and ladle curry in the middle.

Throw in a little leafy greens (cilantro pictured) for aesthetics and extra flava.

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