Saturday, February 16, 2013
Today my son & I collaborated to make a Sparkrecipe, Thai Green Curry with Tofu and Veggies, & it was delicious! I've moved the link to the end; maybe my cut/paste was the problem with the earlier link.
Here in St. Louis where G. lives there are a couple of international markets, so even though I'm far from my very multiethnic Chicago neighborhood, we were able to find the green curry paste & lemongrass (actually frozen lemongrass pulp, easy to use). We did serve it over brown rice as suggested; the rice takes longer than the curry, even including the veggie chopping, so I recommend getting it going first. I used Chinese broccoli, which we found in the market; it's mostly stalks & spinach-like leaves, mild tasting. I stir-fried the broccoli stalks with the onion & saved the chopped leaves to stir-fry just briefly at the end. Here is the curry in the wok before we started snarfing it:
Not only G. & I loved it, but so did my granddaughter Bea, who isn't yet two!
And so did G.'s stepdaughter E., who is a high-schooler who loves McDonald's--her enthusiasm especially surprised me.
A great success! recipes.sparkpeople.com/