Last week I ordered delivery from Jitlada, one of my (and Jonathan Gold's) favorite Thai Town restaurants. But something in the green curry apparently turns the chicken blue. Granted, Jitlada specializes in southern-style dry curry, which doesn't use coconut milk, so maybe it's just that typical green curry isn't its forte. Next time I'm there I'll have to remember to ask whether they add food coloring to the dish. And no, I didn't eat it. I'm sure whatever was making the chicken that color was harmless, but I'm afraid blue food is just unappetizing, spinal benefits or not.
Green curry, blue chicken