Our leftovers from last night formed the basis of this interestingly fusionesque meal.I chopped up the jerk chicken and stir-fried it with onions, garlic, orange pepper and baby bok choi. For sauce I used the end of last night's coconut milk and some Thai red curry paste, along with fish oil. Topped with fresh cilantro from the garden, it smelled pretty darn good.
Served over last night's Caribbean red rice 'n beans, this was a fusion of East and West. Oh yes, and complemented by a 'salad' of cut-up vegies with the last of the most recent batch of homous. World-wide supper!
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