My Thai Coconut Curry

There are some dishes that are requested and made so often that they become a family staple.  This is one of them. 

It's really fast and easy to make and you can put just about anything into it so you can change it up every time you make it.  It's a great way to use up left overs.  This recipe easily adapts to a vegetarian or even vegan dish with a few substitutions.

There are a few essential items that are a little different if you've never tried Thai cooking before but they are easily found.  You can leave off the fish sauce if you really dislike the smell but it does make a difference in the flavour authenticity and roundedness.  Don't worry, it really doesn't taste fishy.

Red Curry paste is found in little plastic jars on the shelf as well.  Ginger can also be found in jars or you can buy a piece of ginger fresh and grate it.  Coconut milk not coconut water is used.

So easy, so good.  Thai food at home.

My Thai Coconut Curry

1 tbsp vegetable oil

1 onion, chopped

1 celery, chopped

½ green or red bell pepper

1 tsp garlic, minced

1 tsp grated ginger (bottled or grated)

2 Tbsp tomato paste

1 Tbsp Red Curry Paste (if your spice level is low cut down to 2 tsp)

2 Tbsp brown sugar

1 Tbsp fish sauce

1 - 14 oz can Coconut milk

1 c. chicken or vegetable broth

Suggested Add Ins, Up to 4 cups

-mushrooms

-zucchini

-green beans

-carrots

-broccoli

-butternut squash (I've added mashed and those squash haters won't know)

-cooked chicken or pork, chopped

-tofu

-shrimp (add just before serving when sauce is ready.  Cook until they turn pink)

Garnish

-chopped fresh cilantro

-chopped roasted peanuts

-bean sprouts

-sliced lime

1. In a medium saucepan, add vegetable oil over medium heat.  Add onion, celery, peppers, garlic and grated ginger.  Saute for a couple of minutes.  Add the rest of the ingredient including your add ins.  Stir and bring to boil and turn down to a simmer.  Continue cooking until veggies are cooked through, about 20 to 30 minutes.  
2. Serve over rice, or rice noodles.
3. Garnish with lime slices, etc. as desired.

Easy Vegan Chocolate Pudding

With the New Year, we often try to start off with a plan for a healthy lifestyle.  The gym is out of the question thanks to lockdown and this time of the year makes exercising outside difficult to do.  This year seem to be the year for healthier eating.

When my son tried to eat vegan and gluten free for several months, trying to find a decent dessert was almost impossible.  I tried many and although my son was kind in his criticism, they were not great.  I did finally find one that worked out from America's Test Kitchen cookbook.  Not only that, my husband who was VERY skeptical, claimed he "liked it more than my regular chocolate pudding recipe"!  

I honestly never thought I'd include a Vegan dessert in my blog but here we are.  The secret to this pudding.... Avocados!  They make the pudding silky smooth and still let the chocolate shine.  And they are so much better for you than heavy cream and an added bonus, this is also gluten free.

You can still eat a great dessert on a vegan diet or take this when we get out of lockdown for a great shared dessert.

Easy Vegan Chocolate Pudding

                                                                   serves 6

1 cup water

¾ cup white sugar

¼ cup (¾ ounce) unsweetened cocoa powder*

2 tsp vanilla extract

1 tsp instant espresso powder (optional)**

¼ tsp table salt

2 large ripe avocados pitted (1 pound in total)***

3½ ounces of bittersweet chocolate chopped (70% cacao or higher)

1. Combine water, sugar, cocoa, vanilla, espresso powder and salt in a small microwave safe bowl.  Whisk until mixed well. Heat until sugar and cocoa dissolve stirring every 15 seconds.  
2. Scoop flesh into a food processor and process until very smooth, about 2 minutes, scraping down sides of bowl as needed. Add chocolate mixture slowly while processor is running.  Scrap down sides.  After 2 minutes, the mixture should be very smooth and glossy.
3. Microwave chocolate in small bowl checking first after 30 seconds then every 15 seconds, stirring after each time until melted. Add to processor and mix until incorporated scraping down sides as needed.
4. Transfer pudding to a bowl, cover with plastic wrap and refrigerate for a least 2 hours or up to 2 days.

*I prefer Dutch Process Cocoa.  It's makes a darker chocolate pudding.

**You can probably substitute espresso or regular coffee for the water if you don't      have espresso powder.  When I have tried this, I will update my blog.

***I found I needed 4 to 6 smaller avocados but it depends on the size. Weigh without the pits.