Sunday, November 1, 2009
Thai green curry with pork and green beans over rice vermicelli
I made this curry a week or two ago and haven't had a chance to post it, but I wanted to make a point to, if only to remind myself that:
1) Yes, there is such a thing as "too much fish sauce". I kind of went from "hmm, kind of bland" to "flavour overload" fairly quickly.
2) If you have enough sauce in the pan, you can rehydrate rice noodles in it and they will taste AMAZING.
This is made from two pork chops I deboned, frozen green and yellow string beans, store-bought green curry paste, coconut milk, fish sauce and Vietnamese rice vermacelli noodles. I would definitely make it again but next time, I would maybe add more paste, not more fish sauce....