Clash of the Thai-tans

One of Terry's first reactions to the "Pantry Plan" was "Sure, we can eat for days with what we have in the house, but it will be BORing." As opposed to the other days when I'm totally uninspired and we have stir fry for the millionth time, I guess. In an effort to calm the fear of dull dinners, I used a recipe from the Asian Cooking class we took together last year.

Our teacher, Monica, a petite Chinese lady, did all of the shopping and all we had to do was show up with knife and dishtowel to a local high school. There WERE knives in the home ec room, but cutting butter would be a big ask for anything that dull. Come to mention it, all of the plastic coated aprons in this high school home ec room had large stab marks. Primarily at vital organ height. Obviously the knives used to be sharper. Or the kids came BYO.

She broke us into groups making different dishes. We'd make one and come together for a massive Asian nosh at the end of class. My favorite recipe from the six week class was Thai Green Curry with Chicken. She served it over white rice, but I prefer it with rice vermicelli. It is better with fresh green beans, but I had canned in the cupboard.

Day Two- Thai Green Curry with Chicken

Ingredients from

Cupboard- Coconut milk, kaffir lime leaves, canned green beans, fish sauce, brown sugar, lemon, onion, cooking oil

Fridge-Green curry paste

Freezer- Chicken thighs