CityMama™

Thai Green Curry Veggies

Look at that colorful curry. Isn't it pretty? I make Thai green curry all the time, especially during the cold months of the year. They way I do it probably is not the way to make an authentic Thai green curry, but it's the way I make it (fairly quickly and easily with ingredients that aren't too hard to find), and it really satisfies.

First you need green curry paste. I buy this brand and I get it from my local Asian market. It looks like this (sometimes it comes in a plastic tub):

Then you need some of your favorite veggies:

Put the veggies in the curry and in about 10 minutes you have a pot of something spicy, warming, and delish. Here's how you do it:

THAI GREEN CURRY VEGGIES

Firm tofu is great in this, too. (So is chicken for that matter.)

• 1 onion sliced
• 2 cloves of garlic, smashed
• a little vegetable oil
• 3 tbsps of Thai curry paste (it is FIERY so if you want it milder add less)
• 1 can coconut milk (light okay)
• 1/2 cup chicken broth
• assorted veggies about 2 lbs-worth (I used green pepper, zucchini, colorful potatoes, green beans)
• fish sauce to taste
• basil (Thai if you can find it) to garnish

In a pot or pan (with lid), saute the onion and garlic in a little oil over medium heat until it's soft.  Add in curry paste and fry for a minute then add coconut milk and broth and bring to simmer stirring to dissolve the curry paste.  Add in veggies (longer cooking ones first then shorter cooking ones later or just dump 'em all in) and fish sauce to taste, reduce heat to low, cover and simmer until veggies are tender.  Garnish with chopped basil before serving accompanied by jasmine white or brown rice on the side. Pass more fish sauce for those who like a salty kick.  Serves 4.

Thai Beef Salad

I can still remember the first time I tried Thai Beef Salad.  I was in junior high and a Thai restaurant opened in my town. I could not believe the flavor explosions that were happening in my mouth—the cilantro, the mint, the lime juice, the salty fish sauce. It all worked together to create magical deliciousness. It's still one of my favorite "salads" and something I order everytime we have Thai food.

When making it at home, I don't follow any specific recipe. I make it when we have leftover steak to use up. I add greens (in the case above I added lettuce and watercress), cukes, the thai herb trio of cilantro; mint, and Thai basil; plenty of lime juice; and fish sauce. My girls go nuts over this.

You can make a dressing or sauce for it like this one, or you can do what I do when I am in a pinch: I just add fresh lime juice and fish sauce to regular, plain vinaigrette.

Thai-Style Peanut Butter Sandwich

Janelle of Brown Bag Blues asked me to share a variation on the peanut butter and jelly sandwich that my kids enjoy eating. This recipe is inspired by a bagel at one of my favorite cafes.

THAI-STYLE PEANUT BUTTER SANDWICH

On a toasted, halved whole wheat bagel (or wheat toast) spread a layer of creamy peanut butter.  Then top that with chopped salted peanuts. (You could use chunky peanut butter but this method is waaay better.)

Then, top the peanut-y peanut butter bagel with:

• thin slices of red onion
• thin slices of cucumber
• a Thai or regular basil leaf

Dig in!

Dinner and show at Chai's Island Bistro

Chai's Island Bistro is located at Aloha Tower and it is one of the only venues in Hawaii where people can see local musical artists perform. The last time I visited, Hapa was playing and the food was so-so. This visit both the dinner and the entertainment (ukulele master Jake Shimabukuro) were fantastic. (Oh, and the company was fantastic, too...Hi Auntie Karen!)

Our starter, baked oyster creme brulee with puff pastry and caviar. One of the best things I have ever eaten in my life.

My entree, wok-fried black tiger prawns with a Thai sweet-sour sauce. Yummy!

A lei-adorned Jake Shimabukuro

My mom's risotto made with local mushrooms was perfectly al dente. It tasted better than it looks.