Another green curry…
Green fish curry and green asparagus sudachi lemon bifun rice noodles
Pistachio butter chicken curry
The head is not less good than the body in the fish… It’s better, the flesh is more delicate. And fishmongers don’t know what to do of so many heads because most people only buy “squares of fish”. That’s a great way to eat fresh fish for cheap.
Green curry paste, coconut milk and local veggies… today in my fridge I found broccoli, aubergine (diced), onion (diced), ginger (diced), celery stalk (sliced), shishito peppers, green hot chili, green yuzu and basil leaves.
This is not Thai rice… but sticky rice steamed the Thai way. It can be taken with the hand and dipped into the sauce :
While the curry is cooking, you have a few minutes to carve the “crudites” (raw veggies)… oh, kind of carve.
Not yet ready to eat, here is my Thai tree. It’s a dragon fruit tree :
This tree has a story. I bought it at the local supermarket and they seem as knowledgeable as me at gardening. So I was wondering what I could do with those tails that were growing and falling ridiculously like… ahem… well, a dozen of visitors suggested that. I was seriously thinking of castrating the dragon and use the bits to make small ones. But, my friend Al-Franssouah save its life by posting photos of dragon fruit tree in Thailand. They make them grow up around a pole. I didn’t cut anything as you can see…
Donc, le dragon dit “Merci chef !”. Car il serait mort, je crois. J’ai un peu la poisse du jardinage. Soit les boutures prennent et la plante mere perit immediatement, soit les boutures pourrissent, et la mere meurt de chagrin.
Now, when will I get fruits ?
Dragon fruit dessert