This mouthwatering bowl of green curry on somen noodles was my dinner last night. Rich and creamy, fiery with a hint of sweetness. I love making this. My basic recipe is here. I switch up the veggies depending on what i have. Last night I used firm tofu, butternut squash, red and yellow peppers and cremini mushrooms. I also added kaffir lime leaves to replace the lime juice. This was delicious on somen noodles, aka "kanom jean" in Thai.
1 comment:
Mouthwatering indeed! That looks so good! I never thought to use butternut squash in thai curry, but that's a great idea! Thanks! :-)
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