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....


  1. Hello: I also am from Fredericton! Nice to see someone from home on the net. (Probably more than I know).

    I was doing a search and your blog came up.
    Halloumi cheese was mentioned, and I wondered if you could tell me where to buy it?

    I am so frustrated with produce and products here, it is so hard to get things for recipes I want to make.

  2. You can get halloumi at the Superstore, or at Mulder's cheese stand at the Boyce Farmer's Market on Saturdays. Thanks for reading! (I do intend to update again someday...)