Of the three types of Thai House curries, the Green is the most spiciest. And this is a great degree of spiciness if you are like me and enjoy a little heat when you eat. If you feel that this curry sauce is too hot you can always add coconut milk to dilute it.
I couldn’t finish the curry on my own, so the next day I threw in some udon and made curry udon. Yum!
1 Packet of Thai House Curry (in this case, Green)
1 Apple, chopped into chunks
1 small green pepper
1 small red pepper
1/2 small onion
3-4 medium mushrooms sliced
1. Slowly bring the curry in the packet to a boil.
2. Add your ingredients and cook your vegetables to your liking.
3. Add udon to the mix or serve with rice.