After a late afternoon walk through a nearby forest, a spicy hot supper sounded just right.It started with eggplants from the garden -- one the traditional purple, the other a white one.
Once those started heating, I gradually added other vegies to the mix. Onions, garlic, half a red pepper, a few bunches of baby bok choy.
There was half a packet of prawns in the freezer, so they got a quick defrost under cold water.
Flavouring was Thai red curry paste and coconut milk. Topping it off were some of today's mushroom findings: a bit of cracked bolete, a solitary chanterelle, and a few bits of coral (you can spot one on top of the mix, to the left). Served with rice, it was hot in both temperature and seasoning. Just what a couple of bushwalkers needed.
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