This is my new favorite dish — a Thai Fish Curry with Coconut Milk. A dish that most definitely deserves a spot in your weekday cooking repertoire. In fact, I’ve made it twice in the past week. It’s light and fresh, and a snap to prepare. This Thai fish curry is a one pot (or … Continue Reading
Thai Red Curry Coconut Kabocha Squash Soup…that’s a bit of a mouthful. In keeping with my pumpkin/winter squash theme (after the recent last pumpkin/winter squash-related post), decided to do a savory dish this time around. What better way to embrace the fall than with a pumpkin — actually, kabocha squash to be exact — soup. Kabocha … Continue Reading
Come spring, can’t wait to get my hands on the likes of favas, morels, ramps, asparagus, strawberries, and green peas…some of life’s simple pleasures. Freshly shucked green peas, which bear no resemblance to their mushy, canned counterparts, are simply divine when cooked in a little butter. Notwithstanding, when I look beyond these spring favorites, open … Continue Reading
Was in the mood for something a bit different. Nothing immediately came to mind, just something out of the ordinary; hmm… Had David Thompson’s Thai Food cookbook sitting on my shelf for quite some time. A well thought-out cookbook, with lots of substance, including a great explanation of Thai culture/history, cooking techniques, ingredients, and hundreds … Continue Reading
This dish is the epitome of fast food (or at least what most other parts of the world call fast food). Took about 5 minutes of cooking time in a hot wok from start to finish (how’s that for fast?). Although, there is a huge difference between this dish and what we traditionally think of … Continue Reading
