Thai green curry

Sometimes I feel sorry for our boring meals, the ones that don't make it onto the blog. So this post goes out to all the Thai curries we've been eating recently: so wonderful, so easy, and so easy to take for granted.

Here you see a green curry with veggies (bok choy, Japanese pumpkin, onion, peas), alongside pineapple fried rice with grated carrot. Usually some tofu gets thrown into the curry too, but not this time. I use Maesri brand green curry paste. Oh, and now that we have Asian food stores aplenty, and I've become reacquainted with kaffir lime leaves, I've resolved never to make a green curry again without adding some. They're that good! (Any recipe that says you can replace kaffir lime leaves with regular lime juice or zest is lying to you.)