A very authentic thai green curry paste made from the vibrant fresh hot chilli peppers and green coriander leaves, ground with lemon grass and a few other condiments and choicest vegetables makes it a simple irresistible Thai green curry. I personally like the curry being actually green, hence I grind some fresh coriander leaves or even italian parsely, to give it a burst of emerald color.  

A perfect vegetarian entree suitable for one of those cold evening, served with steamed saffron pilaf, is truly delectable. The stew, without coconut milk, but used some cream and a fine blend of spices and vegetables like potatoes, carrots, butternut squash/pumpkin, or any combination of the different squashes.

The name gratin dauphinois refers to the Dauphiné region of France, where this method of preparing potatoes is a specialty. Thinly sliced and layered potatoes and cream cooked in a buttered dish with finely minced garlic and some coarsely pounded black pepper. This dish would be perfect for a buffer supper or potluck and surely would be the first thing to disappear. The dish has very few ingredients but it is oozing with flavor. Happy Cooking