Thai Red Curry

Thai Red Curry

I have made the Thai Green curry on man occasion and I’ve made the Thai Red Curry too, but just never got around to blogging it.  So, here it is… enjoy with some No Yolk Noodles as shown in a picture below. Ingredients All veggies of choice (I used carrots, zucchini, yellow squash, Eggplant, mushrooms, onions, green bell pepper) 3 green chilies Tofu – i pack extra firm cubed Asian Spice Mix                                                            Peanut sauce Spicy Szechwan Stir Fry sauce ½ tsp of Tamarind pulp (Lakshmi Brand) 1 tsp sesame seeds (white) 1 tbsp Sesame Oil NO Garlic or Coconut this time – yay (: Preparation Cook some egg noodles, drain and keep In a wok, on high heat, heat 1 tbsp of sesame oil. Splutter the sesame and add the veggies and cook for a few minutes Mix all the spices and sauces In a cup of warm water mix the tamarind pulp and add to the veggies. Add all of it the veggies. Add the salt and let it simmer. Remove from flame. Add to noodles and enjoy a wonderfully healthy meal which also tastes...
Thai Green Curry

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 coconutA medley of veggies – I used1/2 each of Red and yellow peppers (bell or capsicum)1/2 cup mushrooms1 yellow squash1 Zucchini1 cup of extra firm tofu (or half a block)2 stems of spring onions1/2 red onion3 -4 green chillies1/2 cup of  crushed cilantro1 tsp of tamarind pulp1 tablespoon of crushed peanuts! tsp each ofGalangal powderAsian spice mix2 tsp of sesame oil Preparation: Grind the coconut, cilantro, green chillies, tamarind...
Pad Thai

Pad Thai

This is a dish we initially liked a lot when we went to our local restaurants. But sadly for us, the whole restaurant smelled kinda fishy and for those who love those smells, that would be heaven. But like I do mostly, I checked out the flavors of the dish and carried the memory of it on my tongue.Usually when we buy cabbage we are thinking Chinese/Thai foodThis again is an “oh so simple” recipe which from start to finish takes 45 minutes Ingredients:1 cup shredded cabbage1 cup carrots – diced thin French-fry style1 handful of peanuts2-3 green chillies cut longcilantro for garnish1 tablespoon spicy Schezwan stir-fry sauce1 Tbs Penang peanut sauce1 teaspoon of white sesame seeds2 cloved of crushed garlic(Other options: mushrooms and tofu, spring onions) which i did not have handy that night 1 pack of  no yolk eggnoodles / you can use egg-less or rice noodles PreparationCook noodles in boiling water, strain and set asideIn a wok stir in the veggies and spices and cook in high heat.In about a minute or 2, add the sauces and keep stirringAdd the noodles to the stir fry and let them soak up the sauce.Garnish with peanut crumbles and cilantro – Enjoy                                              Veggies waiting to be cooked                                               the noodles cooking in the...