Thai curry

For the vegetables I sauteed frozen yam, onion, mushroom, red bell pepper, peas, carrots and some pineapple in chilly oil, and canola. Baby corn, tofu, bamboo shoots would have been great alternatives too.

I blended, 1 can of light coconut milk, with a large chunk of ginger, 2 tbsp Sriracha, 1 tbsp peanut butter, pinch of turmeric, and 1 tbsp of Thai kitchen red curry paste. I then poured this over the vegetables, with more water, some salt, and lots of fresh basil and let it simmer for 20mins.

Cooked Basmati rice, cut some papaya, grilled frozen Goya ripe plantain, drizzled it with mango chutney, sliced cucumber with honey/vinegar, and we were set to enjoy a wonderful summer evening on the patio.

Hubby's Citrus Rum Swirl did the real magic though.


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