Simple GourmetIt seems I've said 'yes' to everything that's come my way in the last few months. As a result, I've been relying on some very simple recipes to enjoy yummy dinners without a lot of work in the kitchen. By far my greatest culinary discovery in the past year has been these handy Thai curry pastes. I bought them at a Chinese grocery store for less than $5 each. Cheap and they will probably last for the next 3 years. On the container is an easy recipe calling for coconut milk, eggplant, a teaspoon of paste, meat of your choice, kaffir lime leaves and lemongrass (these last 2 can also be found at a Chinese grocer). With a little experimentation (aka - we don't have any coconut milk, what to do?!?!) we have discovered different variations that have all tasted good. Coconut milk can be substituted with a tin of tomatoes (which makes the curry way less spicy). Go veggie with Tofu. Add more liquid and you have soup. Mix and match your favorite vegetables. And then there is the lentil version.
A nice dish to serve with this would be a mango salad. To make it slice veggies (mango, celery, carrots, red onions) into long thin pieces. Mix with bamboo shoots, cilantro, crushed peanuts. Squeeze lemon over top.
And of course some lovely basmati rice on the side!
2 comments:
Lisa! We absolutely love these curries too!! Our favorite being Massiman. I can't wait to try to mango salad. We are always looking to add a little something to go along with the curry and rice. We love sweet potatoes diced up in our curry as well.
My next venture in the Thai world is to learn to make Tom Kai Kai soup. Do you know how?
I've never made that. You'll have to share your soup recipe once you learn how!!
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