Sunday, April 20, 2008

Sunday, April 13, 2008

Thai Red Curry with Tempeh

At 12:30 in the morning I was craving Thai Red Curry, and I could not find a single recipe that sounded decent or authentic tasting. So, I kind of followed the basic guidelines of making a curry, added my own ingredients, and threw this together. It turned out to be pretty fabulous.


2 tablespoons of vegetable oil
2 large cloves of garlic, minced
1 inch piece of ginger, grated
3 tablespoons of red curry paste
1 tablespoon of brown sugar
1 can of coconut milk (not lite)
2 teaspoons cornstarch
1 8oz package of tempeh, cut into small cubes
1/2 a large onion, chopped
1/2 a bell pepper, chopped
1 zucchini, halved lengthwise then sliced
1 carrot, cut into this slices
5 kaffir lime leaves, halved
10-20 thai basil leaves


Heat the oil in a large saucepan then stir fry the garlic, ginger and curry for 2 minutes. Pour in the brown sugar, coconut milk and cornstarch, then whisk thoroughly to make sure there are no lumps.

Add the tempeh, onion, bell pepper, zucchini, carrot, and lime leaves. Allow to simmer 10 minutes then stir in the fresh Thai basil leaves and continue simmering until the vegetables are tender (another 5-10 minutes) . Try to pick out all the lime leaves (but leave the basil), and serve the curry over some freshly cooked rice.

Saturday, April 12, 2008

Vegetable Lo Mein

1/2 box of cooked angel hair pasta
3 tablespoons of vegetable oil
1 cup of snow peas
2-3 carrots, cut into matchsticks
1/2 a bell pepper (any color), sliced
1 small onion, chopped
3 cloves garlic, minced
1 inch piece of ginger, grated
2 cups fresh bean sprouts
1 tablespoon cornstarch
1 cup vegetable broth
1/2 teaspoon cayenne pepper
1/2 teaspoon curry powder
4 tablespoons hoisin
2 tablespoons soy sauce

peanut sauce (optional)

Heat the oil in a large skillet and saute the snow peas, carrots, bell pepper, onion, garlic and ginger. Add in the bean sprouts and cook for a minute or two.

In a small bowl, stir together the cornstarch and broth then pour over the veggies. Now stir in the cayenne, curry powder, hoison, and soy sauce, then allow to cook a few minutes until the sauce has thickened.

Have the cooked angel hair ready in a large serving bowl and pour the veggies and sauce over the pasta. Combine thoroughly then eat up!

(If you like, set out a small bowl of peanut sauce and add to your taste)

Sunday, April 06, 2008

Potato Curry

This is better than any curry I've ever eaten. Seriously. So. So. Good.

I sort of found a few recipes, doubles the spices they listed, and changed 2 or 3 other ingredients....does that make it my recipe? I don't know. But you can make it and call it yours, I don't mind. Just eat it and sigh with contentment.

4 LARGE russet potatoes, peeled and cubed (use more of they're small)
2 tablespoons vegetable oil
1 medium yellow onion, diced
3 cloves of garlic, minced
4 teaspoons curry powder
4 teaspoons garam masala
1 inch of ginger, grated
2 teaspoons cumin
1 1/2 teaspoons cayenne pepper
2 teaspoons salt
1 14.5 oz can diced tomatoes
1 14 oz can of coconut milk
1 15 oz can garbanzos, rinsed and drained
1 15 oz can peas

To get started, put the cubed potatoes in a pot, fill with just enough water to cover the potatoes, and boil until soft (about 20 minutes). Drain and set aside.

Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, cayenne and salt. Cook for 1 or 2 minutes, stirring. Mix in potatoes, garbanzos, and peas, then stir in the tomatoes and coconut milk. Simmer 5-10 minutes.


Now, this is spicy. Feel free to adjust the cayenne to taste. This also makes a lot of sauce, so have some rice, or chapatis, or even throw in an extra can of garbanzos to soak it up. And be prepared to eat several bowls in one sitting.