Part of my 20 for ’20 Challenge is to try 19 new recipes in 2019-2020.
They say you eat with your eyes right?
In the case of the recipe I tried for “Butternut Squash Green Curry Rice Noodle Bowls” I definitely wanted to try the recipe because the photo of it on Instagram was amazing. I even texted a screen shot of it to my son and asked if he would want me to make it for dinner and he said “heck yeah”.
I am not saying it was an epic fail but…
I guess we are just not fans of green curry and that much coconut milk made me a bit ill. At first it was pretty tasty but as I ate more and more it ended up being too rich for me. I also didn’t really know how to eat it. A fork? A spoon? Chop stick probably.
I have always understood noodle bowls to be more of a broth based dish. There was only a cup of broth in this recipe and TWO 15 oz. cans of coconut milk. My mom said that sounded like way too much coconut milk.
Maybe I read the recipe wrong.
Plus it was an expensive meal for us with ingredients I don’t keep on hand because again I guess we are not fans of green curry. I did use our own garden grown onions, green onions, and butternut squash which helped keep the cost down.
What did my son think of it? Coming from the 17 year old his exact words were “it tasted goofy.”
Haha! Well there you have it!
Please feel free to check out spicesinmydna.com for the recipe and let me know if you make it and what you think about it.
Until the next recipe! – MM
The Professional Domestic 