Fusion green curry for dinner: Coconut milk, curry paste, chicken, long green peppers, Japanese eggplant, carrots, green eggplant, enoki mushrooms, bird’s eye chillies, krachai (lesser galangal), horapha (Thai sweet basil), bai makrut (kaffir lime leaf), grated lime skin, and secret seasonings. I usually use straw mushrooms but didn’t find them at the fresh market today.
One of the horrible ironies of contemporary Thai cooking is that people have been corrupted by sugar and everything is too sweet. It took me eight years to find a balance for green curry that I have confidence putting up against any other. It might not be to everyone’s taste (it is pretty spicy), but it has wowed many. I take my curry experimentation very seriously!
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