Years ago, as a personal chef for a local family, I needed a recipe that would be versatile for the differing palates of the husband and wife. The wife was a fan of meats – lamb, steak, chicken. The husband was more vegetarian and preferred vegetables and tofu.
This Thai Green Curry recipe was the perfect compromise and adaptable to both tastes. The mild curry used in this recipe is from the brand “Thai Kitchen” and is easily available in local grocery stores.