Saturday, June 26, 2010
Friday, June 25, 2010
Wednesday, June 23, 2010
Thai food for dinner tonight, one of my faves :) I googled Thai yellow curry sauce for inspiration and after reading through a few recipes, I found a helpful idea. Add a pinch of allspice to the sauce. WOW!! What a great tip, the flavor just explodes!
Thai Yellow Curry Noodle Sauce
1 can coconut milk
2 T. Thai yellow curry paste
1/8 t. allspice
1 T. lime juice + 2 T. tamari (fish sauce substitute)
2 T. palm sugar
1/4 c. Thai basil (fresh from my herb garden)
2 T. natural smooth peanut butter
Throw all the ingredients into a blender.
Blend until well combined.
Transfer the sauce into a medium saucepan. Heat on low for 15-20 min, stirring frequently.
Monday, June 21, 2010
Madras Curry Sabzi
1 T. ghee or vegetable oil
1 onion finely chopped chopped
2 T. finely chopped cilantro stems (leaves removed)
1 inch ginger root finely chopped
1 large garlic clove crushed
1 large tomato finely chopped
1 T. Madras curry powder
1/2 t. sea salt
4-5 c. of chopped veggies of your choice (I used potato, cauliflower, green beans, carrot, & red bell pepper)
1/4 c. chopped cilantro leaves
Heat the ghee/oil in a deep skillet. Add the onions & cilantro stems and fry for about 2 min.
Add the ginger & garlic and fry for another 2 min.
Add the tomatoes, curry powder, salt, and Patak's Madras Sauce. Mix well, reduce the heat to low, and cook covered for about 15 min.
Stir in the veggies (I precook the harder veggies) and simmer on low for another 15 min. If you haven't precooked the veggies, then add 1/4 c. water and cook covered for 30 min or until veggies are cooked.
Sprinkle with cilantro & serve with rice.