(I made) Seafood *beehoon* [Beehoon is a thin white rice vermicelli noodle. This dish is a Singaporean classic of beehoon simmered in a rich and flavorful garlicky prawn stock.]
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@influence1123 My favourite is actually Thai massaman curry. It's just so, so good! But it's such a pain to prepare!
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@rodhlann It's not too difficult actually. This is my favourite recipe to use when I have the time to make it from scratch: https://www.eatingthaifood.com/thai-green-curry-recipe/
However, if you're short of time, using premade green curry paste (sold in packets in the supermarket) is perfectly fine.
The key to making really amazing Thai food though is to get all the ingredients right. Don't try to substitute things. It just won't taste the same. Get real kaffir lime, proper full-fat coconut milk, fresh lemongrass, actual Thai eggplant.
(I made) Thai green curry with chicken, fried rice with egg, and a cup of tea
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As the months go by, I often worry about Steve. But he has risen again and my fears are unfounded!