Recipe from here.
I love curry. LOVE. Our cook when I was younger made curry with a thick and creamy sauce and that has been my benchmark for curries ever since. I asked her once how she makes them. She said makes her curries with powdered coconut milk. I miss her sometimes. She may not be the best cook we had, but she stayed with us the longest. After she retired, none of our succeeding cooks could replicate her curry. Even after I told them to use powered coconut milk.
Recipe from here. I made this with potatoes, just like how I used to have them when I was little. To make your own green curry paste, go here, but the ready made brands available in the grocery are pretty good already.
A friend managed to book round trip tickets to Bangkok for August for us and a couple of our other friends. AHHH!!! She got it at a sale price. AHHH!!! Granted it might be raining then, but whatever. We’ve been planning this for soooo long. I don’t know how to contain my excitement. So, in celebration, I whipped up a Thai theme dinner last night.
Coconut Rice, Chicken Curry and a Lemon, Lime & Coriander Drink.
Chicken Satay for my sister who abhors curry. Her loss.
Sticky Rice and Mangoes for dessert. Yum!