The best thing to come from my kitchen this weekend was not a dessert.
I know a lot of people are interested in the other things that I eat.
You know, the other things besides dessert!
So maybe I will give in and write a day-in-the-life post sometime soon. Until then, I’ll at least make an effort to post “Katie” Meals more often, so that nobody gets confused and thinks I subsist on chocolate alone. Oh, in a perfect world…
Partially due to having grown up all over, and partially due to the fact that many non-American cuisines rely much less on meat and dairy products, I eat so-called “ethnic” foods quite often. Thai, in particular, is one of my favorite cuisines, both in terms of eating out and making it at home. I could eat coconut curry every single night, with coconut sticky rice for dessert, and I would be a happy girl.
Thai Coconut & Peanut Butter Curry
- 1 cup onion, chopped (90g)
- 3 small red bell peppers, sliced thin (330g)
- 8 oz baby bella mushrooms, sliced
- 2 cups vegetable broth (480g)
- 1 can full-fat coconut milk – must be the canned type (for a low-calorie version, see link below.)
- 2 tbsp soy sauce (or gf soy sauce) (30g)
- 1 tsp powdered ginger
- 1/4 tsp salt
- pinch pure stevia, or 2 tbsp brown sugar (or coconut sugar)
- 2-3 tbsp red curry paste (30-45g)
- 1/4 cup peanut butter (can omit for a peanut-free curry) (60g)
- 4 cups broccoli florets (300g)
- 4 carrots or 3 small zucchini, in coins (250g)
- 1 cup pineapple, chopped (140g)
- 15-20 fresh basil leaves torn (dried basil works, but fresh is much better)
- optional garnishes: cilantro, chopped peanuts (you can also add sriracha)
Sauté first three ingredients in a large pot, in oil or oil spray, stirring every so often, 8 minutes or until onion begins to look translucent. Meanwhile, make the sauce: Combine next eight ingredients in a large bowl, and stir until the curry paste and peanut butter are fully incorporated. Now add all remaining ingredients—including the sauce—to the pot. Bring to a boil, then cook on medium, uncovered, for 8-11 minutes (depending on your texture preference for veggies), stirring occasionally. Garnish if desired. Serves 4-5.
Click for a: Lower-Calorie Version
Would you consider yourself to be an adventurous eater?
Do you love trying unusual foods, and foods from different cultures? Or do you prefer to stick with familiar foods you already know you like? I really enjoy trying anything and everything new (as long as it’s vegan… frog legs are out!). My favorite non-American cuisines aside from Thai are probably Italian, Indian, and Ethiopian. I also really love Moroccan, such as my dinner from this restaurant, although there sadly aren’t very many Moroccan restaurants in my area.
Link of the Day:
I have a request for a copycat recipe – it is the chocolate peppermint stick Luna bar. I have loved all your recipes I’ve tried so far so I’m sure you can do this. Thanks.
It is going on my to-try list!
I’ll try anything – as a kid, my favorite foods were blue cheese and raw oysters! I must tell you, Katie, I only discovered your blog a few weeks ago and it’s had such a positive impact on my life so far. After a very difficult winter, I had lost my motivation to do pretty much anything, including leaving the house and taking proper care of myself. My first thought when I stumbled upon this blog was that you seem truly healthy and happy. It made me want to get myself back to that place. More so than the recipes themselves, which I love (addicted to your cauliflower nuggets -SO GOOD!), you are a source of inspiration to me, a reminder that life is short and beautiful and meant to be enjoyed. And as someone who suffered from a severe eating disorder in my late teens/early twenties, I think you are a great role model for young girls everywhere. I know I wish I had access to a site like this when I was sick. You have the power to change lives – you’ve already done it for me just by sharing your positive attitude and love for life. So, what I’m trying to say with this novel is thank you! I know it can’t be easy sharing so much of yourself on a daily basis, but it IS making a difference!
Amazing. Thanks for sharing. I’m going through a rough patch too and this site has been a God send
Thank you both so much. This meant the world to me.
Christine, if you ever feel the need to chat, I’d be glad to give you my email address (I just don’t know how to do it without broadcasting it to the whole world). I know that it’s sometimes easier to talk about the things that aren’t going well in your life with a faceless stranger than with those who are close to you.
Now this looks delicious Katie! I make Thai curry all the time (and always add peanut butter), but I never thought to add pineapple. Great idea!
Yummy. Thai Curry is one of my favorites.
Yay a savory recipe! Looks good. Have you ever used ginger garlic paste? I make a big bottle of it (just fresh ginger, garlic, and some vinegar/salt to preserve it). It’s awesome in Asian food- and fresh ginger trumps the powdered stuff any day 🙂 One of those “takes a little time one day but is so worth it all other days”
I don’t think I have. Will have to look for it!
This looks so delicious. I love, love, love peanut sauce! (Sometimes I get spring rolls just as an excuse to eat lots of peanut sauce.)
I’d consider myself moderately adventurous as an eater. I don’t do anything very spicy, but just about anything else is fair game. My favorite cuisines include most of the Mediterranean areas, such as Greece, Italy, and much of the Middle East (Persian, Moroccan, Turkish, etc.). Oh, and I love most Asian cuisines too. I’m only just starting to find Indian foods that I’ll eat (can’t stand the texture of most curries, that sort of silty, slurry-like sauce). And I’m only so-so on Mexican foods due to the prevalence of cilantro (ugh).
Thanks again for sharing a main dish recipe. 🙂
So good. I love thai dishes!
I love Thai food and coconut mil soups! Great idea adding in the zucchini!
This looks SO good! We just received our first CSA box yesterday and I was thinking of doing a stir-fry with some of the veggies tonight, but I think I’ll make this instead!
This looks good! I’ll have to try it soon.
How many servings does this make? 🙂