Thai Green Curry Shrimp & Eggplant and The Making of a Salad

With quite a salad to boot. I got all shoppy on myself Sunday contemplating the ability to actually go home and cook myself a meal several times this week. Ploy actually worked! And I spent more on veg than anything else (produce was a geek-ily calculated 53.2% of the total grocery bill!).

See the making of the salad here.



Oh, yeah, and some stills...

That's some red cabbage, carrots, and a GORGEOUS bunch of radish.

There were some other kids in the pool too.

Shredding was the order of the day. You watched the video, right?

I used to LOVE red cabbage as a snack when I was a kid. We had it regularly. I'd get a 1/8 a cabbage wedge with my lunch every day. Never knew it wasn't cool. Wish that had lasted!

Citrus zest is one of my new favorite things. You can tell how bright the flavor is going to be just looking at it!

Citrus juice, Dijon mustard, olive oil, sesame oil, fish sauce, sugar, salt, pepper.

Fancy plating. Once I saw the salad like that I knew I didn't need to get the rice steamer out tonight.

Thai Green Curry Shrimp & Eggplant. Made the curry paste on Sunday. Sauted, added coconut milk, reduced heat, added eggplant, waited, added shrimp, waited more, added fish sauce and sugar, waited a little bit, stirred in chifonnaded Thai basil, plated. Tasty treat, real deal on the Thai curry.