A cold, rainy day in Wilmington brings the urge to cook a warming Thai dinner for hubby and I. We both love Panang Curry and with the starter paste it is quite easy to prepare. Tonight’s version is lenten ready using no oil, meat or fish, and of course no dairy. After thinning 2T of the paste with water or vegetable stock, I add celery, onions and mushrooms sliced on the bias. 10 ounces of coconut milk, 2T of brown sugar and 2 kefir lime leaves complete the base. Simmer slowly while cooking some coconut rice. For coconut rice: … Continue reading Rain, rain go away…Panang Curry saves the day!
Today, I act more as personal assistant than chef. I handle a variety of tasks for my clients, do some light housekeeping and laundry, and set out to decide on dinner tonight. Thai food is a favorite of mine and I know both Mr. And Mrs. are fans also. My menu for dinner is a Marinated Cucumber Salad, Coconut Rice, and Green Curry Chicken. No mandoline in the house so I decide to use a box grater to thinly slice the cucumbers and carrots for the salad. Big mistake! The slicer is not sturdy or sharp enough for the carrots … Continue reading If it’s Thursday, it must be time for Thai….