Thai is some of my favorite food and I eat it whenever I can. My favorite being red thai curry. It has been a few years since I have made Thai curry but since I am now living in a town that doesn’t have a Thai restaurant and I have a hankering once again for some Thai curry, I made me some!
After reading a recipe in Vegetarian Times and an article on about.com, I planned to use those recipes to make my curry. But in the end, I used the recipe on the Thai coconut milk can and made some additions of my own. One important thing I did learn is, if you are vegetarian or vegan, you can replace fish sauce with plain old soy sauce. My curry tastes great, and I believe I have created a Thai red curry that is very tasty and healthy!
Thai Red Curry
8 oz firm tofu, cut into bite sized chunks (fried)
1/3 cup green beans, cut in half
1/2 red bell pepper, julienned
1/2 cup eggplant, diced (do not remove skin)
1/3 cup baby corn
1/3 cup bamboo shoots
6 Thai basil leaves, chopped
2 Thai chiles, finely chopped (optional)
1 tbsp canola oil
1/2 cup canola oil (for deep frying tofu)
3 tbsp red thai curry paste
1 (15-oz) can coconut milk
2 Tbs low sodium soy sauce
1/4 cup water
2 tsp brown sugar
Deep Fried Tofu: in non-stick skillet or pan, heat oil until bubbling (very hot). While oil is heating up, cut tofu into triangles or cubes. When oil is hot, fry the tofu in batches, until golden brown (frying them all at once will make the oil lose heat).
In a large pot, heat the canola oil over medium high heat. Add the curry paste infusing it into the oil. Add the soy sauce and the coconut milk. Continuously whisk the mixture, until it is smooth (no lumps). Add the bay leaves and the Thai chiles. Let cook for about 30 seconds and then add water.
Add tofu, vegetables and brown sugar. Saute until they are coated with the curry sauce, about a minute. Reduce heat to medium low and allow to sauce to simmer for about 15 minutes or until vegetables are just cooked). Remove bay leaves, and chili peppers. Sprinkle with basil leaves .
I happen to find my self living in a town with lots mangos, jalapeno peppers, fresh tomatoes, lots of cilantro and other delightful ingredients to make a variety of salsas. With mangoes on sale this week, I decided to mix up a simple Mango Salsa. This recipe can be made mild, medium or hot. Continue reading
Each food has a very important healing properties for our health. Discover the A to Z what foods are good for any possible illness … Discovered what foods may minimize the negative symptoms of some diseases but not to exhibit growing problems of any disease by eating them.
- Acne: carrot, cabbage, lettuce, brewer’s yeast, tomato, turnip, dandelion, yogurt.
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- Anorexia: garlic, apricot, orange, radish, watercress, fennel, cedar, lemon, nutmeg, oregano, basil jelly, propolis, grapefruit, parsley, black radish, sage, celery.
- Arthritis and Arthropathy: garlic, asparagus, artichoke, cabbage, cucumber, radish, onion, cherry, strawberry, lemon, apple, tomato, grapefruit, leeks, mafrorapano-black radish, radish, grape.
- Arterial hypertension: garlic, strawberry, lemon, marjoram, apple, olive, rice, rye, soybeans, grapes.
- Atherosclerosis: garlic, artichoke, carrot, cabbage, onion, cherry…
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Are you in shape except for this stubborn belly fat? Have you tried everything from crunches to cardio to make it disappear and it hasn’t worked? What if I tell you that it takes a lot more to make that to make your midsection bulge history. It has to do with the foods you eat, your daily lifestyle, genes, and even the hormones in your body.
Why do our bodies store fat there?
Understanding why you have your belly fat is the first step to beating it. Simply put the fat around your stomach is your body’s way of saving for a rainy day. The food is saved there for emergencies, when food is scarce. That’s why it’s usually the last to go when losing weight. On a normal day, our bodies will use up the energy needed for the day and store the rest of it in fat cells. The extra…
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I just love cornbread! I have eaten a lot of cornbread and most of it just hasn’t been that good. I like cornbread that’s moist and just a little bit cakey! After reviewing the recipe that came with my food processor, I made some changes – instead of sugar I used honey. Since I don’t drink cow’s milk, I used Silk Coconut Milk (but any milk will do). The cornbread turned out great and definitely something I can eat!
Okay, I know I’ve been away for a while, but things have been kind of hectic around here and so I haven’t been baking and cooking much in the past couple of weeks.
What’s been going on you say? Well we have been getting ready for our trip to New Jersey, Louis has been unwell and the biggest happening as yet, our AC broke while we are experiencing high 90 degree weather. There was no way I could turn on the stove while the AC was out because the normal temp in the house was over 80 degrees!
But now everything is on track and I have been cooking and baking again. Here’s a preview of what I have been cooking up in the kitchen and will be blogging about very soon!
Vegetable Stir fry with tofu
Thai Red Curry
More to come….