Wednesday, September 8, 2010
Lunch at Lotus Thai
Lotus Thai is the Panang Chicken Curry. The first picture is the way it comes, with the fried spring roll and all the rice. The second picture is after I removed the spring roll and split the rice in half. I especially like the way they make this dish here because they add broccolli, carrots, red peppers and green peppers. My experience with other Thai restaurants is that they only use green peppers. Again, I think I still eat too much rice, but it is great for soaking up the spicey Curry.