Wednesday 10 October
Yet another vedge variation on our
basic Thai green curry.
The vedge in question consisted of
onions, red bell pepper, and a few last purple bush beans from the garden. Oh, and in the last 5 minutes, some frozen
little green peas went in to add a splash of flavor and color.
We showered the end product with the last of our purple ruffles basil leaves (hard frost is predicted for tonight), and stuck in a spike of basil flower for prettiness' sake.
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