If it’s Thursday, it must be time for Thai….

Today, I act more as personal assistant than chef. I handle a variety of tasks for my clients, do some light housekeeping and laundry, and set out to decide on dinner tonight. Thai food is a favorite of mine and I know both Mr. And Mrs. are fans also. My menu for dinner is a Marinated Cucumber Salad, Coconut Rice, and Green Curry Chicken.
No mandoline in the house so I decide to use a box grater to thinly slice the cucumbers and carrots for the salad. Big mistake! The slicer is not sturdy or sharp enough for the carrots and I get my first badge of “chef-dom”!

Needless to say, I deign to hand slice the rest of my veggies!
Coconut rice is fluffy and deliciously salty-sweet to counter balance the somewhat spicy Green Curry sauce. To the Green Curry I add celery, carrots, green onion, mushrooms, miniature corn, basil and of course chicken. Finish with light coconut milk. Enjoy!





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