Sunday, March 02, 2014

Green Curry

Remember when I made curry paste?

Well, we finally used it in a curry. It was quite mild - probably due to the painstaking time I spent de-seeding the green chillies. It tasted very lime-y, which is good and tangy.

Thai Green Curry

The curry had tofu sticks and carrots (bought), sweet potato, eggplants, cowpeas, eggplant, sweet potato shoots and hibiscus spinach (all from the garden). We served it on brown rice and topped it with some crunchy shallots. And from-scratch curry becomes an easy weeknight meal.


Kari said...

What a bright dish - and all the better for being fully home made / home grown. You're on the road to complete self sufficiency at your house!

Sandy said...

Looks so yummy! :-)

Joey said...

It does look so cheery thanks to those pretty colours. There's nothing like the satisfaction of using something that you've stashed away for later!

urban vegan said...

How cool that you made all those curry pastes! I am very jealous of your lifestyle and all your DIY gardening and cooking. This urban vegan is now on vacation in the desert, with all this space around me, it's something I could get used to. When are you coming to the US again? :)

Anonymous said...

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Millie said...

Looks great Theresa, I love it.

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