The best thing to come from my kitchen this weekend was not a dessert.
I know a lot of people are interested in the other things that I eat.
You know, the other things besides dessert!
So maybe I will give in and write a day-in-the-life post sometime soon. Until then, I’ll at least make an effort to post “Katie” Meals more often, so that nobody gets confused and thinks I subsist on chocolate alone. Oh, in a perfect world…
Partially due to having grown up all over, and partially due to the fact that many non-American cuisines rely much less on meat and dairy products, I eat so-called “ethnic” foods quite often. Thai, in particular, is one of my favorite cuisines, both in terms of eating out and making it at home. I could eat coconut curry every single night, with coconut sticky rice for dessert, and I would be a happy girl.
Thai Coconut & Peanut Butter Curry
- 1 cup onion, chopped (90g)
- 3 small red bell peppers, sliced thin (330g)
- 8 oz baby bella mushrooms, sliced
- 2 cups vegetable broth (480g)
- 1 can full-fat coconut milk – must be the canned type (for a low-calorie version, see link below.)
- 2 tbsp soy sauce (or gf soy sauce) (30g)
- 1 tsp powdered ginger
- 1/4 tsp salt
- pinch pure stevia, or 2 tbsp brown sugar (or coconut sugar)
- 2-3 tbsp red curry paste (30-45g)
- 1/4 cup peanut butter (can omit for a peanut-free curry) (60g)
- 4 cups broccoli florets (300g)
- 4 carrots or 3 small zucchini, in coins (250g)
- 1 cup pineapple, chopped (140g)
- 15-20 fresh basil leaves torn (dried basil works, but fresh is much better)
- optional garnishes: cilantro, chopped peanuts (you can also add sriracha)
Sauté first three ingredients in a large pot, in oil or oil spray, stirring every so often, 8 minutes or until onion begins to look translucent. Meanwhile, make the sauce: Combine next eight ingredients in a large bowl, and stir until the curry paste and peanut butter are fully incorporated. Now add all remaining ingredients—including the sauce—to the pot. Bring to a boil, then cook on medium, uncovered, for 8-11 minutes (depending on your texture preference for veggies), stirring occasionally. Garnish if desired. Serves 4-5.
Click for a: Lower-Calorie Version
Would you consider yourself to be an adventurous eater?
Do you love trying unusual foods, and foods from different cultures? Or do you prefer to stick with familiar foods you already know you like? I really enjoy trying anything and everything new (as long as it’s vegan… frog legs are out!). My favorite non-American cuisines aside from Thai are probably Italian, Indian, and Ethiopian. I also really love Moroccan, such as my dinner from this restaurant, although there sadly aren’t very many Moroccan restaurants in my area.
Link of the Day:
Mmmm I am so making this! Also, please please please do a day in the life!! 😀
It is nice to see a savory dish now and then, just so I know you’re eating your veggies! I love the addition of pineapple– it’s always a must for me in stirfries and things like that, but most people are not a fan.
Doesn’t that red curry paste contain fish sauce? According to the label on mine, and the ingredient listing on the website, it does: http://www.thaikitchen.info/index.php?page=red-curry-paste
uh oh, food with a face! lol
That’s so weird! I guess the website is outdated and they changed the formula… My jar specifically says “vegan” and also has no fish sauce in the ingredients. (You can sorta see the “vegan” label in the photo, on the top-left of the jar.)
Katie, please do yourself a huge favor and throw that red curry paste out! 😉 You can go asian grocery stores and pick up a little red can of Mae Sri curry paste. If you can’t find that there is great brand called Mae Ploy . The Thai Kitchen paste pales in comparison in terms of flavor. The only thing I can compare it to is watching black and white TV and then being introduced to color television.
What a terrible waste of food…
Don’t get me wrong, I LOVE your blog and your wonderful dessert posts. But whenever you posts non-dessert recipes I immediately have to run to the grocery store and try them right away. You post so few of them that I know the ones that make the cut have to be delicious (and they always are!). Thanks for posting this 🙂
I definitely enjoy the savory dished you post. I am not really a “sweets” person. I love Thai Kitchen products-I use sweet red chili sauce on everything!
*dishes, that is!
Thai is definitely one of my favorite cuisines! I never make it enough though!
I’m a sucker for all things coconut.
Totally not an adventurous eater at all!
This sounds and looks amazing and right up my street.
Katie, is the nutritional info that is at the bottom of the low-fat recipe link for the low-fat version or the original?
For the lower-fat one listed on that page.
Made this for supper tonight and it was AMAZING!!!!! Also made your mini chocolate chip breakfast cookies for dessert with pumpkin instead of applesauce. I have a very happy belly. Thanks so much!
Thank you so much for trying it!