Thai Green Curry

It's a beautiful Saturday morning as I blog this - the kids are still in bed and my hubby just made me a winner cuppa coffee and the sun is just beginning to rise dispersing an array of beautiful red and pink light ... Got to think of the Maker, at this point, y'all, with the white out blizzard of yesterday morning and the spectacular dawn of this morn...
Getting back to job at hand, I find that other than some of the spices that is used in Thai food, they do bear a strong resemblance to Indian food, in that lots of veggies can be used to make a stew type preparation. My understanding of Thai curry is like our Indian avial, without the onions and other strong spices, or even like kuruma. We wanted to go to our fav restaurant "BANG" last night, but it was cold and the kids had their strings classes and it was too late and did I mention too cold to go downtown! But I made the dish that we normally order there...and I want to blog it before I forget the littler additions I made to it.

Here goes:

Ingredients:

1 cup of grated coconut
A medley of veggies - I used
1/2 each of Red and yellow peppers (bell or capsicum)
1/2 cup mushrooms
1 yellow squash
1 Zucchini
1 cup of extra firm tofu (or half a block)
2 stems of spring onions
1/2 red onion
3 -4 green chillies
1/2 cup of  crushed cilantro
1 tsp of tamarind pulp
1 tablespoon of crushed peanuts
! tsp each of
Galangal powder
Asian spice mix
2 tsp of sesame oil

Preparation:

Grind the coconut, cilantro, green chillies, tamarind  (like you would for coconut chutney:), except blend it completely into a milky liquid
Cut your veggies (this is getting easier to do each time:)
In a wok, add sesame oil - this gets hot very quickly
Add the veggies and the spices and stir for a moment on high heat
Add the tofu in and stir for another moment
Now pour the coconut blend in a deep wide pan
Allow it to cook on its own for 3 minutes
Then add the contents of the wok to the gravy
Allow them to simmer for about 3 -5 minutes
Towards the end, add the crushed peanuts and mix it in
Garnish with cilantro

Serve with rice and pappad as they do in Bang -- Bon appetit!

Thai Green Curry

It's a beautiful Saturday morning as I blog this - the kids are still in bed and my hubby just made me a winner cuppa coffee and the sun is just beginning to rise dispersing an array of beautiful red and pink light ... Got to think of the Maker, at this point, y'all, with the white out blizzard of yesterday morning and the spectacular dawn of this morn...
Getting back to job at hand, I find that other than some of the spices that is used in Thai food, they do bear a strong resemblance to Indian food, in that lots of veggies can be used to make a stew type preparation. My understanding of Thai curry is like our Indian avial, without the onions and other strong spices, or even like kuruma. We wanted to go to our fav restaurant "BANG" last night, but it was cold and the kids had their strings classes and it was too late and did I mention too cold to go downtown! But I made the dish that we normally order there...and I want to blog it before I forget the littler additions I made to it.

Here goes:

Ingredients:

1 cup of grated coconut
A medley of veggies - I used
1/2 each of Red and yellow peppers (bell or capsicum)
1/2 cup mushrooms
1 yellow squash
1 Zucchini
1 cup of extra firm tofu (or half a block)
2 stems of spring onions
1/2 red onion
3 -4 green chillies
1/2 cup of  crushed cilantro
1 tsp of tamarind pulp
1 tablespoon of crushed peanuts
! tsp each of
Galangal powder
Asian spice mix
2 tsp of sesame oil

Preparation:

Grind the coconut, cilantro, green chillies, tamarind  (like you would for coconut chutney:), except blend it completely into a milky liquid
Cut your veggies (this is getting easier to do each time:)
In a wok, add sesame oil - this gets hot very quickly
Add the veggies and the spices and stir for a moment on high heat
Add the tofu in and stir for another moment
Now pour the coconut blend in a deep wide pan
Allow it to cook on its own for 3 minutes
Then add the contents of the wok to the gravy
Allow them to simmer for about 3 -5 minutes
Towards the end, add the crushed peanuts and mix it in
Garnish with cilantro

Serve with rice and pappad as they do in Bang -- Bon appetit!