I love Thai food. Oyster sauce, hoisin, sweet chili, andcoconut milk are now readily available to satisfy any craving that a restaurant in Damascus simply cannot
Food & Passion... The Diary of a Food Enthusiast
And then I had a cup of the creamiest coconutsoup, Thai tom kha, and nearly fainted. It was flavorful and balanced, with a richness from the coconut somehow delicately grounding the salty umami from the fish sauce, the spiciness from the Thai chiles, the sour lime juice
Thaicabbage salad with daikon and carrots. Thai salad with optional rice noodles For the salad. Place the cabbage, carrots, daikon, green onions and cilantro in a large bowl
We were having lunch and had to choose the obligatory soup that comes with nearly all lunch specials in Thai restaurants, so I suggested my mom order the Gai Tom Kha
curry, salt andcoconut milk to the pumpkin-onion mixture and mix with a hand. Coconut milk is something that goes well with pumpkin, so I added that as well
The freshness of the coconut is very important to get the right taste and texture. Also adding coconut oil to temper the rice takes it to a different level
And good for you. This one is likely the richest of the lot due to the added lite coconut milk. Still – if you consider that it isn’t really rice but, rather just grated cauliflower, that added decadence of the coconut milk & curry paste are not that bad
I started an immune-boosting protocol, and decided to start eating healthier than we had. So I decided to whip up a batch of banana bread using coconut flour
We shared a rotisserie chicken and devoured some amazing soup- Zucchini Cilantro Soup. I have worked for years on a pullup and to actually have on makes me so happy
Put everything but coconut cream andcoriander into the Soupand Co. Pour in the coconut cream and use the blender function for a second or two to combine
Mix the cornflour with the coconut milk until smooth and stir into the curry. Now add the carrot, cabbage, green beans, red pepper, cauliflower, baby sweetcorn, cardamon seeds, lime leaves and vegetable stock
coconut oil, almond milk, maple syrup, and almond butter) aren’t at room temp, I recommend placing them in a small oven safe container and warming them in a toaster oven for a few minutes until just warmed and melted
Place coconut oil, maple syrup, vanilla, pumpkin puree, salt, and cinnamon in a medium mixing bowl and use an immersion blender to blend the mixture into a smooth consistency (note
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