If you read my blog at least infrequently, I'm sure you've seen at least one post about curry -- I love it all, especially coconut-based Thai curries. I love the sweet-spicy-salty-creamy-flavorful goodness!
I have pretty much always served my curries over either brown or Jasmine rice, but then a recipe for "Thai Curried Noodles with Broccoli and Tofu," from the most recent issue of Vegetarian Times, caught my eye. Now, my love affair with curried noodles has begun.
Confessionally . . . I'm really not much of a rice person. I make rice because it goes with things, not because I like it. Pasta, however? I LOOOOOOOOVE any noodle, any time, any where! It's as if my curry prayers have been answered . . . I can now enjoy a big bowl of curry without any of that annoying rice getting in my way! :)
Good thing this recipe generated quite a bit of leftovers, because I'm not home the next two nights in a row . . . being busy can be a good thing, but it is hard to maintain sometimes! What are your best tricks for getting through busy spells?