Rice Vermicelli Lunch

That morning I woke up around 5:30 and decided to go to the nearby market. I walked from my place to 7/11 to pay the bills first, and headed for the market. As I walked across the shops, I saw rice vermicelli vendor and got the idea of eating that with the green curry and make rice vermicelli salad for my significant other, as he is not a big fan of spicy, sweet, creamy dish. Recipe for green curry? Well, I am not proud to let you know that I used ready-made paste for the soup, the usual ingredients such as chicken, oil, coconut milk, fish sauce, sugar, red chili, kaffir lime leaf, eggplant, and sweet basil. Why am I not proud? Those vegetables were resting in the fridge for a week and the color of the sweet basil could have been greener if I cooked the dish sooner.

I stir-fried the chicken, set aside, fried green curry paste with left over oil, coconut milk until fragrant. Then added water to boil, seasoned with sugar and fish sauce. Added chicken, eggplant and let them boil until soft, (just the way I prefer) and finally added sweet basil, chili, kaffir lime leave and remaining coconut milk. At lunch, while I enjoyed eating the chicken green curry with rice vermicelli, my other half, didn’t even glance at my green curry, had simple and delicious rice vermicelli salad with the soup (not in photo). I am happy and feel blessed because he is not complaining about any food I make for him and never fails to compliment on my cooking.