One of my favorite cuisines is Thai, and one of my beloved dishes is my mother’s Thai Green Curry. The green curry paste mixed with creamy coconut milk and bunches of fresh cilantro warmed up the cold and wintry day.
My mother cooks this chicken curry quite frequently but usually varies the vegetables. We typically use zucchini and Thai eggplants, but switched to regular eggplants and added carrots for last night’s dinner. I missed to capture our family feast last night, but luckily we had left-overs – which made a nice lunch today.