Today’s Go Make This is all about Chocolate Covered Katie’s Thai Coconut and Peanut Butter Curry.
Thai food, curry, vegetables…what more can you ask for?
This recipe uses Thai Kitchen’s red curry paste—my first time buying. It’s like Thai bouillon including requisite flavors: galangal, lemon grass, and kaffir lime leaves.
I remember the first time looking at a Thai recipe. It called for those above ingredients and the only one I recognized was lemon grass. I asked Pam at Tusk—my favorite restaurant—where I could find galangal and kaffir lime leaves. Do you know what she did? She brought out lemon grass, kaffir lime leaves and galangal from the kitchen for me to take home. It was the sweetest!
Thankfully this curry paste is available at most grocery stores in the ‘ethnic’ aisle. Check it out.
The great thing about it is you can sub in whatever veggies you have on hand that need using up.
Serve over brown rice or MORE veggies!
What is your favorite Thai dish? I personally love anything on Tusk’s menu, especially their curries. My second favorite was the sesame chicken which I asked if they could make with tofu and they did. So good.