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.
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.
A little chopped basil could make a nice addition, too.
Mushroom hot pot from the ppk with a Thai-ish turn, containing coconut milk, lime juice and lemongrass.
The broth was nonetheless subtle enough to present the mushrooms nicely.
Additional fungal varieties and some blackened green beans were the only additions.
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!