[meeera]

I have a simpllified fresh green curry recipe that I love. I find that packaged green curry pastes just can't live up to it, because it's all about the freshness of the spring onions and coriander for me. Galangal and kaffir lime leaves are rarely available in supermarkets here (the nearest Asian grocery is a fair trek), and I find I can sub ginger and lime zest and get a tasty result.

Red and yellow curries are another story and can be made from (good quality) pastes just fine.

Last night's dinner: spicy kway teow, yum. Tonight is mystery freezer meat in the crockpot with sweet potatoes and a homemade barbecue-style sauce. I _think_ it's a lump of pork, but I can't quite tell and it was unlabelled.