My mouth is burning!Tonight was the night!
To make things easier for our lazy selves, we bought a pre-peeled and pre-cut squash. Since there was less than the recipe called for, we added a couple of chopped carrots to the mix. And our grocery store was out of jalapeños, so we used a smallish cubanelle pepper.
Here, the orange vegetables are playing together nicely.
As for the garlic, well, we've pretty much established that many of us do not fear the bulb. I added 4 cloves in the beginning, then another clove once the cooking was almost done. I also added 2 teaspoons of thai curry paste instead of 1. And the juice of 1.5 limes.
But then I made a bold move: 2 tablespoons of peanut butter.
Before adding the whole wheat linguine, I chopped the whole bunch of cilantro which amounted to almost a full cup, and added it all to the sauce.
The final masterpiece.
I did not have high expectations for this dish after reading some of the comments, but I was intrigued by the possibilities of it.
The verdict: we both loved it!!
The boy said: a little too much cilantro and thai curry sauce and not enough peanut butter. But, overall, he really, really liked it! And so did I! I even love the amount of cilantro I added. I have crept into the kitchen twice since typing this to sneak a couple of forksful from the leftovers in the wok.
I think this recipe is a keeper!
ETA: the boy has just filled his bowl with more spicy saucy noodles! And he also got a glass of chocolate soymilk. Silly boy.