Monday, February 8, 2010

Red curry remix

Nick made this red curry over the weekend and it's lasted for over three meals. I was devastated that we finished it tonight because I was really looking forward to bringing it to work for lunch tomorrow. Warm and rich, though still healthy, it is the kind of meal that tastes better and better every time you have it. (Especially when it is 17 degrees out and we can't even have the beauty of snow to warm our hearts. Cursed, cursed mother nature.) Succulent portabellas, shrimp, and bok choy all float in coconut rice creaminess that he swears is simple, though still a secret to me. If secrets taste this delicious, I choose to live dumb and happy forever after. Happy dining. xN

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