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.