A Christmas Poem. No, I’m Serious.

The sniffles continue, the aches come and go.
I looked outside and behold, there’s snow!
Our bowls are filled with spicy thai curry.
We sit on the couch as the wine makes me slurry.

Alright I can sense you shaking your head. Moving on.

Karee Curry with Veggies and Tofu:

What it takes for maybe 4:

* 2 cans coconut milk

* 3 Tbs. karee curry paste (or yellow curry paste)

* 3 Tbs. fish sauce

* 2 Tbs. palm sugar (or brown sugar)

* 1 package baby bella mushrooms, (rinsed) sliced or diced

* 1 package firm tofu

* 12 oz (or 1 cup) green beans

* 1/2 cup frozen peas

* juice from half a lime

* 2 cups cooked brown rice

* 4 Tbs. cilantro, for garnish

In a large pan heat 1/3rd of the coconut milk. About 3 minutes in, add the curry paste, fish sauce and palm sugar and stir to combine. Add the mushrooms and cook for about a minute.

Pour in the remaining coconut milk and bring to a slight boil. The smell is going to kill you. Not really, but it’s AMAZING. Add the green beans, peas and tofu, reduce the heat and simmer for about 5 minutes. Spritz in some lime juice to brighten the flavor.

Serve over cooked brown rice and garnish with cilantro.  And then rethink your poetry career. Yikes.

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