Updated: Feb 29, 2020
Day 22 of 30 recipes in 30 days
I experimented with a green curry last week. I have long avoided making Thai curries since I can’t have coconut milk, but I finally tried a version using almond milk and it was surprisingly good! It is not yet perfect, but it has potential as I love my Thai curries. So definitely something I am going to experiment with until I perfect it. What was another lovely bonus was that the kids loved it! Rissie asked me to make a second curry that week and she ate all the vegetables. It seems anything covered in curry sauce tastes good! Because of our week of curries, I ended up with a lot of rice in the fridge, so I did a fried rice on the weekend. Fried rice is another dish that has long been a favourite. It was delicious and so easy too.
Enough for 6 generous serves
3 cups of white uncooked rice
1 onion – peeled and diced
2 cloves of garlic – peeled and minced
Ginger – a piece about an inch long, peeled and roughly chopped
Bunch of spring onions – finely slice but discard the green ends
Capsicum – remove seeds and dice
2 x carrots – remove ends and dice
About a dozen mushrooms – sliced
1 cup of peas – fresh or frozen
3 bunches of Baby Bok Choy – remove ends and roughly chop or shred with hands
Olive oil – generous splash
Soy sauce – to taste – at least ¼ of cup
Cook the white rice as per instructions, drain and allow to sit for at least an hour. (I find leftover rice works a treat – 3 cups of uncooked rice is roughly equivalent to 9 cups of cooked rice.)
Sautee onion, garlic and ginger in olive oil in a large fry pan (or wok) until translucent.
Add the capsicum, carrots, mushrooms and peas and cook for a few minutes.
Add ¼ cup to the rice and mix while cooking until combined and heated through. Add the bok choy and combine. Allow to cook for a few minutes.
Serve, season with additional soy sauce as per your preferences.