Saturday, December 17, 2011
Using the share
Thai curry, using canned coconut milk, curry past and fish sauce for the base, has become a standard meal for nights I don't want to spent too much time cooking. This weeks vegetables, the brussels, carrots and scorzonera, along with a few leftover potatoes from earlier in the season and a block of tofu, made a very nice curry this evening. I pretty much follow the recipe off the back of a can of Thai Kitchen coconut milk. It's not the cheapest meal, but it's cheaper than eating out and really takes very minimal effort.