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.