A Vietnamese Moment

https://rasamalaysia.com/green-curry/ I've been getting into curries recently. This recipe is adapted from Rasa Malaysia curry and it is FANTASTIC. So easy to make and tastes SO authentic. I use the brand Maesri brand Green Curry Paste - it actually has quite the kick already so be careful how many chilis you add! I actually tripled this recipe since I didn't want to waste the rest of the coconut can or the curry paste and didn't have the kaffir lime leaves and it still tasted great! Additionally, I like how versatile this dish is - you can add whatever leftover vegetables you have and it will still be delightful! I think I will try carrots next. INGREDIENTS 1 1/2 tablespoons oil 5 tbsp green curry paste, Maesri brand preferred -- or actually 1 small can 1.5 lbs chicken thighs/breasts 1 can coconut milk (14 oz) 1 cup + 1/2 cup water (basically equivalent to 1 can of coconut milk - I sometimes use the can to fill it up, it's a 1:1 ratio) 12 oz. (115 g) ba...

This is a simple and elegant dish adapted from the Food & Wine recipe https://www.foodandwine.com/recipes/roasted-branzino-caper-butter It is so easy and simple for a weeknight! 1. Preheat oven to 425 2. Prepare the fish - pat the fish dry. Season the cavity and outside liberally with salt and pepper. Place any herbs you may have (rosemary spring, thyme) in the cavity with minced or sliced garlic and 1-2 slices of lemon. 3. In a cast iron, add oil. Sear each side of the fish for 2-3 minutes. Don't flip too early or you will lose your sear! Add butter and capers, any remaining herbs and baste the fish as it is searing. 4. Place the fish on a *rimmed* baking sheet and bake for 6-8 minutes (note: original recipe calls for 10 minutes but that tends to overcook the fish).