Gilding the Lily since 2006
Homemade Thai green curry, made mild for younger palates: handfuls of cilantro (leaves and stems) and Thai basil; galangal, turmeric and ginger; garlic and shallot; makrut lime leaf, lime zest and juice; cumin and coriander; fish sauce, shrimp paste, and palm sugar. Itβs simmered in coconut milk with Thai eggplant and long beans. Chile for my plate, plus #hellarice. We ate it with fish for dinner, but Iβll eat the leftovers with tofu. π± π π π± π π#thaifood #greencurry #vegetables #green #curry #food52 #summer #f52grams #f52green #bonappetit #homemade #homecooking #greensauce #instayum #instafood #foodstagram #foodphotography #foodporn #forkyeah #buzzfeast #buzzfeedfood #huffposttaste #vegetarian A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jun 6, 2018 at 8:42pm PDT
Homemade Thai green curry, made mild for younger palates: handfuls of cilantro (leaves and stems) and Thai basil; galangal, turmeric and ginger; garlic and shallot; makrut lime leaf, lime zest and juice; cumin and coriander; fish sauce, shrimp paste, and palm sugar. Itβs simmered in coconut milk with Thai eggplant and long beans. Chile for my plate, plus #hellarice. We ate it with fish for dinner, but Iβll eat the leftovers with tofu. π± π π π± π π#thaifood #greencurry #vegetables #green #curry #food52 #summer #f52grams #f52green #bonappetit #homemade #homecooking #greensauce #instayum #instafood #foodstagram #foodphotography #foodporn #forkyeah #buzzfeast #buzzfeedfood #huffposttaste #vegetarian
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jun 6, 2018 at 8:42pm PDT