Wednesday, November 17, 2010

What's for dinner? Thai Veg, Curried Potato, and Bok Choy

I had the cravings for a dinner with a bit of an Asian influence.  One of my all time favorite ingredients has to be coconut milk.  You can find it everywhere now - but it's the cheapest at Asian grocers.  I bit the bullet and bought some organic stuff this week.  I wouldn't say it always tastes better (especially canned stuff)... but somehow buying organic, fair-trade, and/or local ingredients gives me that 'comfort food' kinda feel.  And something about eating with chopsticks is just so fun.  With good tasting eats - this made for a good meal.

My quick dinner tonight was:

Pan-Fried Curried potatoes - chopped them up, boiled the pieces until mainly cooked, and then pan fried them with oil, added curry paste, and tossed in some Franks hot sauce.

Hoisen Soaked Bok Choy - chop the bok choy into large pieces, add a bit of water to a fry pan, bring to boil, add the bok choy, sprinkle with soy sauce, and then a dd a spoon full of hoisen sauce.  Takes about 5 minutes to cook up; just until the bok choy starts to wilt.

Coconut Milk Curried Veggie - Take one mini-can coconut milk, add some soy sauce, brown sugar, and lemon (balance the three out until you get the right flavor).  Chop up zuchinni, onion and portabello.  Add everything to a fry pan and cook up for about 8 minutes.

I served this with a side of grilled naan bread.

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