Inspired by a “sauce in a jar” I made this Thai mango curry sauce with fresh ingredients despite the convenience of a tasty little jar. The sauce can be frozen and reheated just like the convenient “jar sauce” and all you have to do is add the meal ingredients for a “ready-in-10” meal – yay! Sauce Ingredients: 3 shallots, minced (or 1/2 onion) 3 garlic … Continue reading Thai Mango Curry
One lazy weeknight I was looking to make something with extra ground turkey in the fridge and found a one-pan meal. Win! This dish was a happy accident as I added an Asian twist to a recipe that called for just turkey, onion, tomato, yam, and basil (boring). Double win!! Ingredients: 1/2 medium sweet onion, finely chopped 4-6 garlic cloves, minced 1 medium yam (or … Continue reading One-pan Thai coconut turkey curry
My husband and I adapted our Spicy Thai Coconut Mussels to a (thicker) soup for these cold winter nights. This version has some vegetables and shrimp in place of mussels. You could easily substitute or add in chicken or tofu as well! Since we like thicker soups over rice, you can simply thin it out with chicken stock and serve this as a starter dish … Continue reading Thai Red Curry Coconut Shrimp Soup
Hubby makes mussels often and has always tried different variations. These mussels are the best ones yet which is why I have to document it! The curry paste really elevates the flavour and kicks up the heat. If you live near a Costco like we do, the mussels are packaged in two 3 lbs packages which means you can make one batch with this recipe … Continue reading Spicy Thai Coconut Mussels
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