Some more cooking

I think several of my upcoming posts are going to be about cooking. Of late, whenever I daydream of truly relaxing I either think of cooking or watching Poirot on Netflix. I never got why people like Poirot more than Ms. Marple from the books, but now I understand why.
So, since Mike doesn't dig Thai food at all, eating out at a Thai place is pretty much out of the question, unless I want to eat alone or happen to hang out with Hao and the lot. Since this hasn't been happening, I decided to make some on my own. I made a go of Thai red chicken curry and Tilapia with Thai curry. They both came out well. The only problem was that both the curries, by the second day, tasted rather remarkably like a Kerala curry. Apparently substituting ginger-garlic paste for minced ginger and garlic cloves is not a smart move. Also, tilapia sucks, especially after salmon. However, if anything can rescue tilapia, it would be an Indian or Thai sorta curry, cos you need to pack in a ton a flavor just from the curry. I also skipped the broiling part of tilapia, which I would probably not, the next time around. There will be a next time around because I have an incredible amount of Thai ingredients on hand at this point.

I also present to you, the pan-seared salmon: