Workout with my awesome PT this morning was great. Picked up my elderly neighbor from a dental appointment afterwards. Scooted to several stores to a) get more miles on that girl, and b) to procure the ingredients for tonight’s dinner: another rendition of the NYT recipe for pla goong. I had to hit SIX different stores for the lemongrass till I finally found some nice-looking stalks (or any, for that matter).
On that note…. 2/3 of a cup of lemongrass for ONE lb of shrimp seems a lil excessive. Pretty sure I didn’t use that much lemongrass the first time I made it, and barely managed to get 1/3 of a cup together. Seems to me that — between the makrut leaves & the lime juice, the tartness factor was well covered 
I also decided to add a few crushed garlic cloves & Thai basil.
Came out excellent. 6 (!) bird peppers set our mouths afire… just the way we like it. My PIC made jasmine rice, veg was stir-fried mung bean sprouts.
