From Cooking School Thai
A refreshing version of a coconut curry. The rice is fried separately with bok choy and cilantro, and chicken curry is made as another part of the dish. Green vegetables taste fresh, and the coconut flavor is fairly light which I really liked. I used just one can of the coconut milk which is less than the recipe calls for. Next time I would also add dried chili flakes or something to add the heat. A squeeze of lemon or lime could add to the flavors.
Special Ingredients:
- chicken
- bok choy
- cilantro
Will I make it again? - yes. I liked the freshness of this version of the coconut curry, but would add chiles for heat.
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