Both M. and I had our eyes on this meal combination for awhile, but the hardest part was compiling all the ingredients. In particular, the biggest obstacle was finding Bhutanese red rice for the Bhutanese Pineapple Rice (page 72). After trying our luck at every specialty shop imaginable, we finally settled on using basmati rice, as the book suggests for a substitute.
The meal still came together, however, although it was pretty spicy, largely due to the red curry. But we found that the rice did a good job of balancing out the spiciness of the Red Thai Tofu (page 149). Meanwhile, the Green Beans with Thai Basil (page 98) were nice, but not totally amazing; both of us could have done without them.
Aside from the rice, the only other modifications we made were leaving out the cilantro (for me) and putting the Thai basil on the side (for M.). Next time around, I think I would want to play a little with the flavor, working on making it slightly less spicy.
Made: January 29, 2013
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