Hi pals! Today's bento was based on a rich and easily made Thai curry we enjoyed for dinner last night. Simple recipe: stir fry several diced shallots, add one tin of aromatic Thai curry paste to the pan. I like the Maesri brand...
Blend with coconut milk...
Pour the sauce over fish fillets in a baking dish, add sliced scallion and tomato. Bake for twenty minutes or so in a 375 oven.
Serve with asparagus...yum!
I reserved some for lunch today with to share the bento with brown rice, bright purple cabbage and sugar snap peas (I'm addicted to them!).
It's a gorgeous day: almost balmy, bright blue sky, burnished leaves, pastel flowers still in bloom...on the radiant edge before frost arrives.
Enjoy the rest of your day, friends!