Not a really great photo, I know. And I didn't purposely choose only green veggies!
I extremely love Thai curry. My favourite is probably the green (basil) one, but I'd happily eat any of them. I decided to make curry because I had picked up green curry paste on a trip to Lonsdale Quay Market. For a long time I had been looking to see where I could buy Kaffir lime leaves but had trouble, so I was quite ecstatic when I discovered them at one of the stores in the market (along with curry leaves). I bought a bunch and froze them, not knowing when I would get the chance to pick up any more. I think I've only used the lime leaves once in the past year, but it was just one of those esoteric ingredients I had to have! I also picked up three curry pastes (yellow, red, green) because the woman there said that it's not worth it to make your own curry paste for the amount of spices and things you need to buy. She verbally gave me a recipe for Thai curry, which my friend wrote down but I'm not sure if I ever did because for some reason I thought I would just remember it. Anyway a year later I finally got the courage to try and make curry. Why courage? Because it's one of my favourite things to eat, and I didn't want to screw it up and have sad curry.
Since I wasn't sure where the recipe was and my friend is out of the country and not always easily reached, I just googled some curry recipes to get a general idea of the proportions. This is a truly rare thing for me to do - usually I follow recipes exactly and am too scared to try coming up with my own. So I started adding things to a big pot. Curry paste, coconut milk, vegetable stock, eventually some vegetables and tofu. It smelled right but the taste wasn't what I wanted. I added too much curry (who knew 2 tablespoons would be too much?) so it was burn your tongue off spicy, I overcooked the veggies by adding them to the curry too early, and the tofu just tasted like tofu (it didn't soak up any of the curry flavour). Overall, definitely not the most successful meal I've made but it's a baby step towards becoming comfortable making up my own recipes. It was a good starting off point for perfecting a curry recipe which I can eagerly devour and share (that if I'm lucky will taste like the amazing curry at Montri's.)