Thai, Curry or Chinese?

Several of us have been trying to get out for lunch for ages and it has been postponed several times because or work or illness.

Today we finally made it and we went to a local Thai restaurant that has a special lunch menu of a choice of two courses for a fixed price.

The food and the company were excellent and to mark the occasion I am sharing a photo of the Buddha in the restaurant. It was this or an orchid. I always wonder how many orchids are used as part of the plate decoration on a daily basis.

We were discussing the benefits of Thai vs Curry vs Chinese. We all agreed that we preferred Thai.

We eat Thai regularly at home, as it is easy and quick to prepare with Thai curry paste and coconut milk ( I do add other ingredients, but these are the main ingredients in all of my Thai curries)

Did you know (I didn't) that coconut milk is not the liquid from inside the nut, but is made from the grated coconut flesh. The flesh is first soaked in hot water, then allowed to cool, after which the liquid is strained off. This process yields both coconut milk and coconut cream. The two liquids separate when left to stand: the thick white cream will rise to the surface of the liquid leaving the clear watery milk below.