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....
I've always loved eating (and have always been adventurous about it), but now that I've joined the "grown-up" world, I have to cook for myself. And the more I do, the more I realize that I do enjoy it (just not doing the dishes!). Sure, sometimes my halva is soupy, or I boil my stockpot dry, but if you give me a well-stocked fridge and a Sunday afternoon, I'll give you full belly and a smile on your face. So think of this blog as Sunday dinner in my home - come whenever you'd like, eat to your heart's content, and most importantly of all, I hope you decide to come back soon!