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13 May 2010  |  Food, Recipes

Thai Food

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
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.

Peanut Sauce

  • 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.


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