Hello you..
It's already October. I didn't see much of September as it flew by and now it is fall, a season offering plenty of opportunities to create masterpieces.. which I do intend to do!
I seem to be finding myself again after long stretches of "not cooking" with brilliant Thai ideas such as this one.
This recipe just happened out of nowhere and was just amazing in every way. I started chopping vegetables that I thought would go well with some turkey. I was going to just grill the meat and have it with a red cabbage and carrot salad, but then the little voice over my right shoulder started whispering Thai color patterns and deep flavors with spice and happiness.
Ingredients
2-3 turkey cutlets, sliced into strips
2 handfuls shredded red cabbage
1 carrot, julienned
1 onion, sliced
3 green chilis (I used fresh piment d'espelette), sliced
2 kaffir lime leaves, sliced
1 Tbsp Thai yellow curry paste
1 Tbsp EVOO
1 Tbsp oyster sauce (omit if GF)
1 Tbsp fish sauce
1 Tbsp Sriracha sauce
chopped cilantro for garnish
thai red chili (for garnish and only if you can handle the heat)
rice vermicelli to serve
Directions
1. Heat the oil in a wok and fry the yellow curry paste until fragrant.
2. Add the onions and cook until translucent.
3. Add the turkey pieces and cook, stirring, until almost cooked.
4. Add in the cabbage, carrot, chilis, and lime leaves as well as the oyster sauce, sriracha, and fish sauce. Cook stirring for about 5 minutes.
Serve garnished with cilantro and red chili over some rice stick.
When I cook meals such as this one, I really feel like I'm at the top of my game. My stress is relieved, I feel creative, happy, satisfied on several different levels, and proud.
Ah yes, very proud.
I created that. It came out of my heart....
It's already October. I didn't see much of September as it flew by and now it is fall, a season offering plenty of opportunities to create masterpieces.. which I do intend to do!
I seem to be finding myself again after long stretches of "not cooking" with brilliant Thai ideas such as this one.
This recipe just happened out of nowhere and was just amazing in every way. I started chopping vegetables that I thought would go well with some turkey. I was going to just grill the meat and have it with a red cabbage and carrot salad, but then the little voice over my right shoulder started whispering Thai color patterns and deep flavors with spice and happiness.
Purple and orange and green.. ooooohhhh!!
Serves 3-4Ingredients
2-3 turkey cutlets, sliced into strips
2 handfuls shredded red cabbage
1 carrot, julienned
1 onion, sliced
3 green chilis (I used fresh piment d'espelette), sliced
2 kaffir lime leaves, sliced
1 Tbsp Thai yellow curry paste
1 Tbsp EVOO
1 Tbsp oyster sauce (omit if GF)
1 Tbsp fish sauce
1 Tbsp Sriracha sauce
chopped cilantro for garnish
thai red chili (for garnish and only if you can handle the heat)
rice vermicelli to serve
Directions
1. Heat the oil in a wok and fry the yellow curry paste until fragrant.
2. Add the onions and cook until translucent.
3. Add the turkey pieces and cook, stirring, until almost cooked.
4. Add in the cabbage, carrot, chilis, and lime leaves as well as the oyster sauce, sriracha, and fish sauce. Cook stirring for about 5 minutes.
Serve garnished with cilantro and red chili over some rice stick.
When I cook meals such as this one, I really feel like I'm at the top of my game. My stress is relieved, I feel creative, happy, satisfied on several different levels, and proud.
Ah yes, very proud.
I created that. It came out of my heart....
You are a culinary alchemist...
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