My wife and I do like curry. Sometimes if it is not overly hot, my oldest daughter would eat it as well. But the paste that my wife bought recently to cook Thai green curry was just a little too hot for my daughter, although just fine for us.
Due to the many Chinese supermarkets which have opened in the UK, and in fact some Supermarkets such as Tesco and Sainsburys have an aisle dedicated to Oriental food, means that it is now possible to cook some of the dishes which you could only get in a restaurant. One of our favourites is the Thai green curry.
The reason my wife decided to cook this dish, was because her friends told her it was a great meal to have to load up on carbohydrates and protein before a long run – she was running the 10km Cancer Research UK run last Sunday. I don’t know whether that is true, but I wasn’t going to complain when I could eat this lovely dish.
My wife likes to cook her Thai green curry with chicken thigh fillet, potatoes and courgettes, and adding in coconut milk at the end; we substituted with milk as we had used up the last can of coconut milk with the bubur terigu we had a while back & I had forgotten to buy more. Here she has added a sprig of basil leaves to garnish the dish as well.
For my wife, she does like to add in more vegetables, so in went aubergines, red capsicums as well.
Suffice it to say that we enjoyed the meal, and my wife did improve on her time by over a minute in the 10K run. So winners all round.