Thursday, 26 March 2009

Green Curry of Prawns and Thai Aubergines [#57]

No Thai aubergines to be found in Oxford, I'm afraid (or pea aubergines - really, Nigel!) so a nice, ordinary one, chopped into dice about half-an-inch square, worked perfectly well. As we had rice last night, I served this with slippery udon noodles - a cultural and national hybrid, I know, Japan meets Thailand, but it was a diplomatic success! Great quick recipe, gorgeous colours and full of layers of flavour from kaffir lime leaves, chilli, basil, coriander, lime - an acceptable way of eating prawns, which we rarely consume, for some reason!

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