food post!
Jun. 6th, 2009 12:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gmonkey42ere's what I'm eating right now:
Mostly Thai Vegetable Curry
This makes two large servings or three to four small servings. I always make enough so there's leftovers.
Essential Thai(ish) Sauce Ingredients
13.5 oz can coconut milk
about 1/4 cup vegetable broth
1 or more tsp Chinese garlic chili sauce, depending on how spicy you want it
1 stalk lemongrass, chopped
6 leaves fresh basil
a squirt of lime juice, or the juice of 1 lime if the supermarket hasn't run out of limes >:(
Other ingredients
1 Asian eggplant cut into thick strips
1/2 red bell pepper, diced
2 cups shredded carrots
2 cups broccoli, chopped
1/2 can bamboo shoots
oil
salt to taste
some cooked rice to go with it
Directions
It doesn't quite have that rich flavor you get at a restaurant but it's still pretty good. And you can throw in just about any veggies, tofu or meats. Probably putting in the carrots & bell pepper first and not putting in the broccoli until later so you can stew it longer would improve the flavor.
ETA: After you eat the delicious curry & rice, your stomach might say "hey, you know what's a good idea now? Eat like five pieces of chocolate and a big glass of milk!" but DO NOT LISTEN, IT IS A TRICK! Ooh, I'm too full :(
It was worth it.
Mostly Thai Vegetable Curry
This makes two large servings or three to four small servings. I always make enough so there's leftovers.
Essential Thai(ish) Sauce Ingredients
13.5 oz can coconut milk
about 1/4 cup vegetable broth
1 or more tsp Chinese garlic chili sauce, depending on how spicy you want it
1 stalk lemongrass, chopped
6 leaves fresh basil
a squirt of lime juice, or the juice of 1 lime if the supermarket hasn't run out of limes >:(
Other ingredients
1 Asian eggplant cut into thick strips
1/2 red bell pepper, diced
2 cups shredded carrots
2 cups broccoli, chopped
1/2 can bamboo shoots
oil
salt to taste
some cooked rice to go with it
Directions
- Heat the oil in a frying pan on med and sautee the eggplant and bell pepper.
- Meanwhile, put the coconut milk in a stock pot and heat on med-low. Add the garlic chili sauce, lemongrass, basil, broccoli and a little broth
- Add the lightly browned eggplant and pepper plus carrots and bamboo shoots to the stock pot.
- Taste the sauce - if it's too thick, add a little broth; add salt and chili garlic sauce if needed.
- Cook until broccoli is tender.
- Serve with rice.
It doesn't quite have that rich flavor you get at a restaurant but it's still pretty good. And you can throw in just about any veggies, tofu or meats. Probably putting in the carrots & bell pepper first and not putting in the broccoli until later so you can stew it longer would improve the flavor.
ETA: After you eat the delicious curry & rice, your stomach might say "hey, you know what's a good idea now? Eat like five pieces of chocolate and a big glass of milk!" but DO NOT LISTEN, IT IS A TRICK! Ooh, I'm too full :(
It was worth it.
