Most of the time I’m cooking for 2, but there is only so much food that 2 people can eat, so I rarely get the opportunity to plan and create a real feast. But yesterday, Ben and Megan came up to Fort Collins for dinner, and that gave me a great excuse to try some new recipes.
Here was the menu:
- Fresh rolls (lettuce, carrot, cucumber, cilantro, mint, and shredded coconut wrapped in rice paper) with peanut sauce
- Jasmine rice
- Shrimp in yellow sauce
- Green curry with tofu, vegetables and Thai basil
- Stir-fried chicken with ginger and mushrooms
- and for dessert…
Lime tart with fresh raspberries (ok it might not be a typical Thai dessert, but it sure was tasty!)
Fresh rolls with peanut sauce
Lime tart with raspberries
I forgot to take pictures of the other dishes before they were decimated, so you will have to use your imagination, but everything was a success. It took a long time to get all the prep work done (I made all the curry pastes from scratch), but it was worth it- I think I made the best green curry I’ve ever had! The lime tart wasn’t too shabby either…
Here is a recipe for the peanut sauce- it is super easy and great for dipping, or mixing with rice, noodles or veggies.
- 1/4 cup natural peanut butter (I like chunky)
- 2 tsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp fresh lime juice (half a lime)
- 1/4 cup coconut milk (you can sub water if you want)
- 1 clove garlic, pressed or minced finely
- 1 tsp fresh grated ginger (or finely minced)
- a little chopped fresh cilantro
- red pepper flakes to taste if you want it spicy
just whisk everything together in a bowl- it’s that easy!
this recipe makes about a cup- but you can double it easily.