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Mar 16, 2017 02:30PM
Curries are a good way to use up whatever you have in the fridge at the time, and ingredients are adjusted to taste and desired heat level, so the recipe is never the same, but I can share tips for how to make it.
For the fried riced cauliflower (really sauteed in coconut oil) I save time and money by buying pre-riced frozen organic cauliflower. Whole Foods sells it under its 365 brand. I live on an island and even a non-organic fresh cauliflower costs an arm and a leg. WF actually has really good prices on all of its frozen organic veggies, as does Costco.
I buy what is on sale and throw whatever other veggie I want at the time in with the cauliflower rice. Leftovers work really well here. Last night I used mushrooms and frozen organic mixed greens. Green beans are also good, or asparagus. Bell peppers add a little zing but you have to be careful about quantity so I buy an organic frozen chopped blend (also 365) so I don't have to waste any. A scrambled egg mixed in at the end can also give it more of that fried rice familiarity but I don't always do that. Then spice it up however you want. Don't forget to count all of the carbs which can add up if you're not careful. This dish is good just as is, as a side dish or with some protein mixed in for a meal. I used the tuna, which of course is low-mercury from a BPA-free can, but you can use anything.
The basic way to make a Thai curry sauce that you can put on anything, is coconut oil in a hot skillet, then you bloom your curry paste and other fragrant spices in the oil for a few minutes. The minimum you want to use is the curry paste, but you can add ginger and garlic or anything else you want. My favorite curry paste is the Mae Ploy Brand. It's so much more authentic than the kind you can usually find in the regular grocery store, and the only place I can get it is on Amazon. It also lasts forever. I keep a container of red, green and yellow curry paste in the fridge at all times. Start with a teaspoon and work your way up depending on your heat tolerance.
Then you're going to add some coconut milk, a little healthy sweetener like stevia, some fish sauce (Red Boat makes one that is gluten- and sugar-free - very strong, use sparingly), and some kind of acid like lime or lemon juice, or vinegar (put it in at the end). I don't eat much soy, but sometimes I do use organic gluten-free tamari, which is a more concentrated form of soy sauce so you don't have to use very much at all (good mixed into the "rice" as well). If you want to leave that out use more salt and other spices to compensate for the loss of flavor. You can also add nut butters and turn it into a satay-type sauce.
This gives you your basic Thai flavors. You don't have to go crazy on authentic Thai ingredients but you can if you want to. Like galangal or kaffir lime leaves - lots of recipes online. It's really good with a mixture of cilantro, Thai basil and mint leaves, which I always have growing.
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