Thursday, June 19, 2008
Thai Red Curry Tofu
This is my second attempt to make a really good Thai red curry dish, but it's still not quite there. This time I used kaffir lime leaves, which made a huge difference, but there's still something missing, and I don't know what it is.
Still, though, it was yummy! Next time I wouldn't use all coconut milk, because this was way too oily, but I think if I mixed half vegetable stock and half coconut milk it would be better.
I'm on day 4 of eating vegan, and it's going well! I haven't been able to eat anything at work, so I've been packing my own lunch. Today they catered in creamy chicken pasta, garlic bread, salad already tossed with ranch dressing, and chocolate cake. It all looked fabulous, but I stuck to my guns and ate my fruit and granola bars instead. Hooray for me!