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.
Ginger-mushroom stir-fry
1 t. toasted sesame oil
1 small onion, julienned
1 inch piece of ginger, cut into thin slivers
1 orange bell pepper, julienned
2-3 c. mushrooms, chopped to desired size (I used baby portabellas)
1/2 c. snow peas
2 c. bean sprouts
-Heat the sesame oil on high. Add onions, after a minute or so, add the ginger. Stir-fry for another minute.
-Add the snow peas, followed by bell pepper, then mushrooms, cooking each for about 2 min.
-Toss in the bean sprouts, stir-fry for about 30 sec, then turn off the stove.
Serve the veggies & Thai yellow curry sauce with noodles of your choice (rice, soba, etc). I used Eden Spelt Udon.
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