Creamy coconut milk, a little spice, some lime and cilantro. Heaven.
After some very generous time away from work, Steve and I are back from traveling through Southeast Asia.
The three things we always seem to gravitate toward on vacation are beaches, big cities, and food. Of course.
And the food we ate was out of this world! Nearly everyday I sat there trying to pick apart the flavors, but for an untrained cook like me it’s pretty hard to do. So, as soon as I got home, I researched different versions of one of my favorite dishes from Thailand and came up with my own. In the three weeks we’ve been back, we’ve eaten it exactly three times!
In a pan over medium heat:
1 tbsp olive or coconut oil
2 tbsp thai green curry paste
1 tbsp coarse sugar
dash lemongrass (optional)
*cook for a few minutes, until fragrant
cubed vegetables and protein (I used zucchini, carrot, and tofu)
14 oz. can coconut milk
a few kaffir lime leaves, if you can find them
splash soy sauce
*cook on low until veggies become soft
Serve over rice and garnish with any or all of these:
cilantro or coriander
chopped chili peppers