Red curry Lunch
I realized that I haven’t made red curry since we came back from Thailand. So I made a red curry with sliced chicken, Thai eggplant, yellow bell peppers and sweet Thai basil leaves.
I put some chunks of pumpkin in there just because I absolutely love pumpkin, and it goes very well with red or green curry. I served it hot, in these cute little serving bowls, with jasmine rice of course.
And for a little extra kick I used some of my frozen red curry paste that I brought back from Thailand. It came out delicious and smooth and just the right amount of spicy!!!