This curry dish took on a whole new flavour, combined with basil (and my forever-and-ever favourite coconut milk), and was quite enjoyable to us to ... into the next day!
Modifications:
I followed the recipe as written, with the exception of rice (reduced by half), and I used one serrano chili instead of the then-unavailable jalapeno variety.
Preparation:
As mentioned to you before, I started preparations by preparing the marinade, and winded up leaving it in the fridge for a full 24 hours before cooking. The steps were easy, and not time-consuming in the least. Best of all, the result appears much more impressive than its preparation merits. Three cheers for faking it! Hip! Hip! Hooray!
The Verdict:
Very tasty indeed. The coconut milk was a great balance to the spice, and the fresh basil was so lovely and fragrant. I believe we're on a roll, my dear! Overall, 4.6 Bangkok beauties out of 5.
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