Wednesday, February 6, 2008

Creamy and Spicy Thai


My days have been so busy lately that by the time I get home at night, I am more tired than hungry! But I have found a few recipes that are either quick and tasty or at least leave a ton of left overs so I don't have to get lunches ready for the next day!

Feeling very hungry for vegetables (and fighting off John's pleas for Thai take-out) I transformed a dish that we used to make containing fish sauce into a vegan stir-fry served over Jasmine Rice.

For the veggies:
2 potatoes, 1 eggplant, a couple handfuls of snow peas, chopped cabbage, 1 carrot, and 1 onion. All cubed and/or chopped stir-fry style.
For the seasoning:
2 garlic cloves, a piece of fresh ginger, 1/2 tablespoon of each red and green curry paste, 2 teaspoons lemon zest, 1 teaspoon lemon juice, and one can of coconut milk.

Sautee the onion in peanut oil. Add the seasonings including coconut milk. Bring it to a boil. Add the veggies and let them cook until they are the consistency you like. We like things crisp so it only takes a few minutes!

My all time favorite recipe for rice is here. In the beginning we tried to eat before it sat for the full 40 minutes. Then one night we were behind on the rest of the meal so it actually did sit that long. Wow! What a difference! We now start the rice before any of the veggies are even washed to make sure it has the full time.

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