Moreish!

Well-executed.

A bucket-list box ticked on National Curried Chicken Day—and coincidentally well-suited to National Gluten-Free Day too: my first Thai green curry, lighter, soupier, and more home-style than the richer, oil-slicked versions I’ve grown used to in restaurants. This is how it’s done: coconut cream gently fried with a paste of fresh green chillies, galangal, shallots, lemongrass, turmeric, coriander root, kaffir lime, and garlic, in the tradition of a home-style Central Plains curry.

Didn’t love this as much as I wanted to.

Not the crispy kind we’re used to but still good.

Decent.

Not terrible but not the tastiest version of this dish that I’ve enjoyed.

🫤

BRIEF: “ Green curry with chicken thigh fillet, Thai eggplant, wild ginger, kaffir lime leaf, chilli and Thai basil.” SOOT’S TAKE: Like the massaman curry, lacks depth of flavor. A most disappointing eat.

Not their best dish on the menu, although I’m fascinated by the use of charcoal to warm it. #flat #toosweet

Too sweet 😣