Ingredientsweed butter(4-7 grams of good ganja or 1 or 2 grams of honey oil)
4 teaspoons weed butter
1 4-ounce can or jar yellow curry paste
(or instead for easier quicker cook use 2 tablespoons of curry poder and 1 teablespoon of cumin powder)
1 8oz san pedros or peruvian torch cactus peeled and diced
1 medium onion, chopped
1 red bell pepper, cut into 1" pieces
1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces
1 pound skinless, boneless chicken thighs,or breasts, cut into 1" pieces
1 13.5-ounce or 15-ounce can unsweetened
Chopped fresh basil and cilantro(or 1 teaspoon of dry basil and and 1 teaspoon of dry coriander for easier cooking)
DirectionsHeat butter in a saucepan,once metled add ganja and cook for a few minutes.
Heat ganja butter in a large heavy pot over medium heat
Add curry paste and cook, stirring, until fragrant, about 1 minute. Add Cactus, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.
This recipe may give you a mild halucenogenic experience,and a great high.
Make sure to finish the meal with some nice mind candy like the album 11:11 carrier wave EP