Thai red curry tacos

Another decent recipe that would have been better I crunchy shells — there wasn’t any discussion about it, just default selection of tortillas without any thought to it.

Pretty good anyway, from Kristen’s Kitchen:  Veggies and quinoa flurried together, gettin’ saucy with pureed corn and pepper Thai red curry paste and sprinkled with kale chips which were probably lost amongst the flavors, but delicious as always to snack upon.

Continue reading Thai red curry tacos

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Thai red curry soup

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Sauce makes the meal, and all that jazz — even tomato:  Samples get sampled.  A fine line, there is, between sauce and soup, and many guilty spoonfuls of savory sauce have been surreptitiously slurped – the underlying or contained addendums of the meal, purely servicing as envelopes for delivery.  Tomato soup – tomato sauce:  The line is thin.
Never truer than for the Thai, red curry sauce: Take-out and left-over containers invariably drained by spoonful until just, still, passably consumable remains abide. With the addition of lentils, the thought to simply pour the contents straight from carton into gullet can be realized with conscience clean.
Best of all, the stew is incredibly easy, quick to prepare and cooked on stovetop:  Still ready in just an hour, the vast majority of that steeping – alliums sashayed a while, while potatoes cubed.

Quinoa, sweet potato and chickpea stew

Sweet potato, chickpeas and spinach seem like a great combo to begin with, though perhaps not an exceptional experience, thus, a slight lack of enthusiasm caused this stew from Food and Whine to imprudently hang in the queue for a bit.

We used couscous instead of the quinoa which resulted in slightly mushier than ideal texture but this has an exceptional flavor.

A little chopped basil could make a nice addition, too.

In a Hurry Easy Green Curry

Probably one of our favorite cuisines to cook has to be Thai food.  If you had asked me about Thai food prior to my DwD (Days with Dan), I would not have a clue about it.  Now, it seems like I can’t get enough of it!

This recipe is super easy to make during the week and it is so versatile. We took liberties with the ingredients….the veggies, that is – we didn’t mess with the curry sauce.  The best part – there were just enough leftovers for lunch for the next day!

Thai Green Curry (Gaeng Keow Wan) Recipe (courtesy of Veggie Belly)

1 can (4 tablespoons) green curry paste (you may need to use more or less depending on the brand)
1 can (13.5 oz) coconut milk
1/2 cup water
2 cups napa cabbage or chinese cabbage, shredded
1 medium red pepper, cut into thin strips
1 medium carrot, cut into matchsticks
1 cup fresh or canned straw mushrooms
1/2 cup canned baby corn
1 cup tofu puffs (or firm tofu cubes that have been deep fried)
1/4 – 1/2 cup Thai basil leaves, loosely packed.

Heat a large wok and place the green curry paste, coconut milk and water in it. Bring to a boil while stirring. Reduce heat and simmer for about 5 minutes. Add all other ingredients, except Thai basil, and boil gently for about 4 minutes or till the cabbage has wilted and the vegetables are cooked but not mushy. Turn off heat. (If the green curry is too spicy for you, add more coconut milk). Sprinkle chopped Thai basil on top. Serve with jasmine rice.

*Cook’s Note* – we served this over udon noodles instead of rice. Also, we did not have cabbage on hand, so we threw in some fresh spinach.  It was equally awesome!