Coconut milk is a weakness of mine. I see those words on a menu and my eyes glaze over. Coconut milk is used beautifully in the green curry dish at Oriental Noodle & Grill across from Tacoma Community College. I select tofu versus chicken or beef for this dish because of its ability to act as a flavor sponge. Sliced white mushrooms, green beans and eggplant are cooked until soft but not mushy. Red and green bell peppers are done just enough to release their natural sweetness and yet retain snap. Thai basil, which I love, is used liberally, and the bamboo shoots are delicious. The overall sweetness of the enveloping green curry sauce is pleasantly surprising. It still has some heat to it and can be made hotter upon request.

[1620 S. Mildred St., Ste B, Tacoma, 253.565.1921]