I cracked open a can of coconut milk and attempted to make curry for dinner twice last week.  Both times were pretty meh.  Not bad, not good.  No burst of flavor.

The first time I simmered coconut milk with green curry paste and peanut butter, alongside broccoli and eggplant and mushrooms and bok choy.  I served everything atop garlicky black rice.  The second time I omitted the peanut butter and upped the ratio of coconut milk to curry paste.  Same veggies as the first time but no rice, as lacked the time/desire to cook it.

I assumed there was enough salt between the curry paste and the coconut milk, but next time I’ll probably add some soy sauce to the mix.  A hot chili or two wouldn’t go astray either.  The curries lacked zing.  I should also dig out my recipes from Chiang Mai.  That was error number one.