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.


  1. Yum, this looks good! I just came upon your site and I am very glad I did, I'd love to keep in touch!

  2. Tastes pretty good too. Thanks for the comment.