Whew, busy. First I was sick, and now I'm (still sick) busy!
I have just enough time to post about today's bento for my coworker, "JK," including a link to the original recipe. She loved this particular one, and at least one other coworker is also interested in the recipe. So, here it is - if you click on the name it will take you to the original recipe, which I basically followed as written. The only difference? More fish sauce for me (love that fish sauce. What can I say; I'm my father's daughter). Oh, also, I used water instead of vegetable stock.
JK Bento #5:
*Thai tofu and squash curry
*Steamed jasmine rice
*Accompaniments: Crushed peanuts (never again; it's a peanut-free school!), lime wedges, and chopped cilantro
No photo, unfortunately - I forgot to take one! I was so involved in planning and cooking this bento lunch that photographing it slipped my mind.
A word on the red Thai curry paste that I use: I usually use Mae Ploy brand (cheaper, and it comes in a larger tub - it's the one on the right here at this link), which Dad always uses, but this time I had to grab something from Harris Teeter, so I ended up with a small jar of Thai Kitchen red curry paste. Good in a pinch, but I think I'll go back to Mae Ploy when I get the chance to buy some more.
Lately I've been thinking about starting a new blog devoted exclusively to my work bento lunches. Stay tuned...