I recently bought a Thai cookbook that has inspired me. Last weekend I got a few pantry staples like coconut milk, fish sauce and curry paste (red and green) so on Thursday I decided to make a Thai Green Curry Chicken dish over basmati rice:
Since we were doing a pantry clean out last week, I had to make the curry using things we had on hand. I found some boneless, skinless chicken thighs in the freezer, along with some frozen peas, carrots, potatoes, bamboo shoots, onion and basil from my garden. It all came together well, but there wasn't nearly enough sauce. We both like very saucy Thai food, so next time I'll double the sauce, but for a first attempt it wasn't too bad.