I hated spicy food. And then I went to Singapore for two weeks. I came back a changed woman.
After two weeks of spicy food for breakfast (yes, Laksa for breakfast every day), lunch and dinner, I returned with a converted taste preference that definitely included the trill of spice. Oh, and a suitcase full of spicy spicy pastes!
For this recipe I used green curry paste. I might have put a wee bit too much, but it was yum-my!
NOTE! in the image below it says “coconut oil” -> what I meant to write was “coconut MILK”!!!
In a large, non-stick pan, add a spoonful of olive oil, the chopped onion and ginger. Let them cook until the onion become translucent.
I used frozen celery, which is why in the first photo you can see a big blob of light green on the left 😉
Now add the green…
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