This Red Thai Curry recipe uses simple ingredients and packs in a lot of flavour. Think curry, coconut, lime, ginger, garlic, a bit salty, a bit sweet and a nice warm heat from the curry paste & sambal oelek. For Garnish? Bean sprouts, roasted peanuts, lime & cilantro. I like to have a little dish of soy sauce & sesame oil at the table for drizzling too. I can also see some julienned carrots and thai or regular basil as a garnish on this too! Lemongrass I had been keeping my eye out for fresh lemongrass for ages because I wanted to use it in this recipe. Finally, I just decided to give this paste a try. You see them in tubes in the herb section at grocery stores. I'm just getting acquainted with it, I think I like it fine but will play around more with it. Leave it out if you wish. You can taste at the end and decide to add a bit more lime juice instead. Easy Noodle Bowl Variation I also use this exact same recipe to make a thicker sauce/stir-fry like noodle dish. I just add 1 cup LESS veg stock in the beginning, I don't add in any vegetables. (Last picture at the bottom of this post) Instead, I sauté veggies (eg: broccoli, bok choy, carrots, mushrooms peppers, tofu) and toss with cooked noodles and some of the sauce. Top with same garnishes as the soup. You Tube Video & Written Recipe Below! Serves 4 - 6
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What is Dhal?Dhal, (also spelled dal, dahl or daal) is a term used in the Indian subcontinent to describe dried beans, lentils or peas. It also is a term used for the finished dish, of which many variations exist. I don't know how authentic my recipe is, but it's yummy and what I like to eat. This red lentil dhal is one of my favourite recipes, I come back to it often. It is flavourful and the recipe comes together quickly with a few basic ingredients. Not only is it delicious, but it is also inexpensive and healthy. I picked up a big bag of lentils for under 3 dollars!! Red lentils are simmered with coconut milk, fresh ginger, onion, garlic, dried spices, and tomato. How to Best Serve I garnish my red lentil dhal with fresh cilantro and lime wedges for squeezing over top of everything. The best bites are when the dhal is mixed with rice, and then piled onto chapatis or naan. I also often serve shredded spinach with this (or any curry). I love getting the extra green goodness into my diet, and I find it just works well. You can just add a handful right to your bowl and top with hot rice and curry, then mix everything together and start scooping it up with the flatbread. The chapati flatbreads I often make with this are simply made from whole wheat flour, water & salt. The dough just rests for 30 minutes, then rolled flat and cooked directly on a cast iron skillet. Alternatively, I buy vegan naan bread at the store. Just read the label, many contain milk ingredients, but some don't. The vegan ones I've had are incredibly delicious. (I can't remember brands off the top of my head). RecipesRed Lentil Dhal with Coconut MilkServes 4 Ingredients
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Whole Wheat ChapatiRecipe:Yield: 12 Chapatis Ingredients:
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Recipe Difficulty: Easy
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Yield: 12 - 16 muffins. (mine were a bit smaller than normal size but not the mini size)
History of Muffins! The history of banana muffins specifically isn't certain, as the origin of the recipe is not well documented. What is known, is that muffins have been around for a long time and have evolved over the years. The first known reference to muffins in English literature appears in a 1703 book called "The English Huswife" by Gervase Markham. The muffins described in this book are similar to modern-day English muffins, and they are made from a type of bread dough that is shaped into small, flat rounds and baked on a griddle. In the 19th century, muffins became more popular in the United States and were made with a sweeter, cake-like batter that was baked in muffin tins. These muffins were often served as a sweet breakfast food or as a dessert. My Banana Muffin Recipe Notes This is my go to banana muffin recipe. (or banana bread if baked in a loaf pan) I like to mix it up. Sometimes I will mix in walnuts and dried cranberries with a streusel topping, other times I mix in chocolate chips and sprinkle a few extra on top. You can totally keep the batter plain if that's your thing! These really are the perfect banana muffin. They don't taste "vegan". They remind me of the ones my mum always made growing up. Simple, deliciously moist and banana-y. They do not disappoint. Vegan Butter My favourite vegan butter for spreading on muffins or bread is Melt. For this recipe you could also use solid coconut oil or another brand of vegan butter in the batter. Flax Egg This recipe calls for a "flax egg". Which is 1 tbsp of ground flax seed, mixed with two tablespoons of water. Let it sit for 10 minutes before adding to the recipe. Streusel Topping This was my first time making a streusel topping for my banana muffins. At first it was REALLY crunchy, but by the next day it had softened and was tasty. Definitely not a necessary component. Onto the recipes! XO Trisha Recipes
Banana Muffins
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Streusel Topping
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For a quick video on how to make these muffins, the recipe is also on YouTube! |
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Hey! I'm Trisha Archives
January 2023
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