Wednesday, March 23, 2011

Thai Green Curry

Tonight, I whipped up a super simple Thai green curry inspired by this NYT recipe. I did not measure the vegetables, instead just throwing the whole vegetable into the pot. I also doubled the sauce recipe and added cubed tofu for protein. I served this over jasmine rice, as suggested. I finally figured out why my jasmine rice has been so nasty in the past when I used my rice cooker. The water to rice ratio was off. It should be ~1.5 cups of water for every 1 cup of rice. Whoops.


I like the look of centered photos, but (for whatever reason) have never thought to add the extra HTML code. It only takes two seconds, so that has changed! :)

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