Sunday, March 13, 2011

Green Curry meatballs in Thai Green Curry

While making kebab's one day, I wondered whether it might work to try a totally different flavor. A few days later, I was making Thai green curry and inspiration struck. I think this would work with (ground) pork or beef as well.


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I was born and raised in India and attended school and college there. In May 2007, I completed my PhD (in Neuroscience) at the Center for Neural Science at New York University and stayed on there as a postdoctoral fellow until early 2009. Currently (as of 2025), I am in the Department of Neurosurgery at Stanford University.