The Green Curry here is actually the bright red one at the top. It isn't green because Chef Khun Nipaporn decided to enhance the green curry with a dash of red curry paste, and it's genius. Green curry is sweet, while red curry adds another dimension of savouriness and heat to it.
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The Yellow River Prawn Curry is something new for me. Besides the usual coconut milk responsible for the creaminess in this, it's also made with fresh turmeric and betel leaves, resulting in a yellow curry that came with a distinctive herby fragrance.
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