The new ve­gan

The Guardian - Feast - - News - Meera Sodha

For rea­sons un­known to me,

Thai restau­rants have long set up shop in some of my favourite pubs. As a re­sult, and es­pe­cially through my 20s and 30s, the Thai green curry has been with me through thick and thin – through birth­days and break-ups, it has helped to bol­ster pro­ceed­ings and to soften blows. Its per­fect bal­ance of fresh green chilli heat and sweet, calm co­conut has no other com­peti­tor for com­fort, in my eyes. It’s about time, I sup­pose, that I got out of my com­fort zone and made my own. 1 lime,

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