I really wanted to make tofu with green curry - better yet, Blais and Dale's green perplexed tofu with beef fat, but I had neither tofu nor beef fat in the house. What I did have was shrimp, and a ton of veggies. So Sunday's dinner was Curry Simple Thai green curry with onions, mushrooms, fresh spinach, frozen peas, green beans, and edamame, and lots of Thai basil from the garden. Oh, and cilantro. Plus a handful of shrimp to finish off the 2-lb bag we usually have in the freezer. Served over jasmine rice, it was delicious. And green.
Wednesday, July 09, 2008
Eating Green
I really wanted to make tofu with green curry - better yet, Blais and Dale's green perplexed tofu with beef fat, but I had neither tofu nor beef fat in the house. What I did have was shrimp, and a ton of veggies. So Sunday's dinner was Curry Simple Thai green curry with onions, mushrooms, fresh spinach, frozen peas, green beans, and edamame, and lots of Thai basil from the garden. Oh, and cilantro. Plus a handful of shrimp to finish off the 2-lb bag we usually have in the freezer. Served over jasmine rice, it was delicious. And green.
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