D made a most delicious and excellent curry, using whatever amused him. He found a recipe but only slightly followed it (on the Thai Kitchen site). It said how much of the red curry paste to add, and he thought he was scaling it up, but later said he’d made a mistake and added way too much. I thought it was good, though. the curry had Chaokoh coconut milk and Thai Kitchen red curry paste. D added pre-boiled yellow potato chunks (likely Yukon Golds), pre-sauteed eggplant and onion, chunks of red sweet pepper, and some corn cut off the cob at the end, which gave the whole dish an excellent texture. Thai basil from the garden. He served this over Thai jasmine rice.
He chose a wine from The Wine Mine, a Nero d’Avola caled “Tenuta Rapitala” (Campo Reale 2013) that we’ve had before. It was good, though nothing special in its match with the meal as I recall (writing this the 10th).