Green Curry Chicken Thighs with Cauliflower, Nettles, and Toasted Rice

Currying, or spicing, meats, fish, and vegetables has a long history in cooking. There is archaeological evidence found in the Indus Valley of pounded spice blends to flavor foods dating from 2600 bce. Today, curries made with coconut milk are popular along the coastal regions of  India and into Asia and Southeast Asia, especially Cambodia, … Continue reading Green Curry Chicken Thighs with Cauliflower, Nettles, and Toasted Rice