It was about time to clear out the fridge -- take as many vegetables as possible and form them into a single dish.
We wanted bruchetta, but -- no.
Tonight was the night: I had to figure out how to get red peppers, Anaheim chilies, mushrooms, onions and broccoli into a single dish.
Don't ask me how we ended up with so many veggies.
And when I cut into the red bell pepper, look at the most adorable growth that I found inside! I was like a miniature version of the red pepper.
So here I am looking at all these vegetables and it occurs to me that I so happened to have some coconut milk, ginger, chili paste, fish sauce, shrimp and lemon.
All ideal for an imitation Thai dish.
I very much enjoy Thai food, but don't often get out to restaurants to try it.
In fact, two Thai restaurants in Tucson are so very wonderful: and Char's and Bangkok Cafe. We have a couple other reasonable Thai restaurants in town. I find that my favorite dish is the red curry. Is that predictable?
But what I tried tonight quite lovely nonetheless.
Mild, tender, full of flavor, slightly spicy.
I served the dish with a mound of jasmine rice that had been cooked with tiny slivers of fresh garlic. The garlic was not at all overpowering -- very subtle.
Ahhh -- so wonderful. And, look -- during the time I was cooking, I had an audience:
Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
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