The Chef: Elizabeth The Menu: A tasty, tangy Thai green curry of broccoli, bell pepper, and Swiss chard cooked in a rich marinate of green curry sauce and coconut milk. Elizabeth served this snappy curry over fluffy white basmati rice, and rounded out this satisfying meal with a crunchy green salad filled with mixed greens, romaine, tomato, and green olives.
The Goods: This warming, stick-to-your-ribs meal was exactly what we needed to liven up our foggy San Francisco morning, and lets just say that the inclusion of olives in the salad made at least one VN staffer's day. The only thing better than happily devouring Thai green curry at the VNHQ might be happily devouring naan and curry on the VegNews Great Adventure to India in Rajasthan, India. Yes, that's right, our second co-sponsored trip with VegVoyages is happening February 6 to 18, so be sure to sign up today and reserve your spot on this dream vegetarian vacation!
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