There’s nothing worse then trying to figure out what to cook for dinner when your fridge and pantry are pretty empty. I had two pieces of tilapia defrosting in the fridge but couldn’t figure out exactly what I wanted to do with them. I then remembered that there was a can of light coconut milk in the pantry and I’d purchased some green and red Thai curry paste a while ago. Some green curry, fresh chopped ginger, garlic, brown sugar, a splash of fish sauce and a bit of chicken stock. 20 minutes later a green fish curry over rice. Yummy!
I’ve decided to always have fresh ginger and coconut milk on hand just in case I need to make an Asian influenced dish.