#green curry sauce

[hardcollectionzombie]

Delight in the vibrant notes of Green Curry Chicken, where succulent chicken is bathed in a luscious green curry sauce, creating a tantalizing dish that transports your taste buds to the heart of Thai cuisine!

[anniefischer]

Asian - Green Curry Tofu A rich, spicily flavored sauce is served with fried tofu over basmati rice.

[summerkidworks]

Green Curry Tofu Recipe Fried tofu is served over basmati rice with a rich, spicy sauce! 1 can coconut milk, 1 cup uncooked basmati rice rinsed and drained, 1/4 teaspoon salt, 2 tablespoons green curry paste, 3 tablespoons sesame oil, 1.5 cups water, 1 package firm water-packed tofu drained and cubed

[buffetlicious]

I tried the ala carte 9-pcs Spicy Chicken McNuggets (S$7.80) from McDonald’s Singapore last week. These fried chicken nuggets are zinged up with cayenne pepper and chilli powder, so you get a subtle kick of heat. Dipping them into the curry sauce make them even nicer. Like the above burgers, this one is also available for a limited time only, so hurry, go try them before they are taken off the menu.

Mum had the Extra Value Meal of Filet-O-Fish (S$5.50) with the default medium French fries and a small drink. Actually, she only wanted the burger itself but I got her the set meal as it is more worth the money.

The Yubari Melon soft serve is also back for a limited time. Bought the Yubari Melon Cone (S$1.20) and eat it as I made my way to the supermarket at the basement level. The melon flavour is fragrant and the vanilla-based soft serve creamy though a tad sweet for me.

Mum said she craves some ice cream so I bought her back to McDonald’s and bought both the Yubari Melon Twist Cone and Yubari Melon Cone (S$1.20 each). I wouldn't normally buy the twist cone version but it is just for the camera. :D

Selected images courtesy of McDonald’s Singapore.

[morethansalad]

Green Curry Rice Noodle Soup (Vegan & Gluten-Free)

[flustersluts]

recently i have realised that. cooking is so good 10/10 actually 1 of my main sources of (non-social) joy. if u do not cook try and cook just a little somethin somethin. it can be so so easy i promise it can be a little rice with sum broccoli. it can be whatever u want. it is so fun

[supercantaloupe]

treated myself tonight

[clover-sky]

Roasted Cauliflower and Chickpeas with Herby Tahini So good. I was so full.

Note from me: it took about 45 mins from prep to plate to make for the first time. Also I doubled the oil/spice mix for more flavour. No scallion no garlic because reasons, and it was soooooooo delicious nonetheless. Ingredients 

For cauliflower and chickpeas

▢ 1 head cauliflower, leaves removed, bottom stem trimmed

▢ 2 tablespoons olive oil

▢ 1 teaspoon cumin

▢ 1/2 teaspoon smoked paprika

▢ 1/4 teaspoon onion powder

▢ 1/4 teaspoon garlic powder

▢ 1 teaspoon kosher salt

▢ 1/4 teaspoon black pepper

▢ 1-15 ounce can chickpeas, drained and rinsed

For herby tahini

▢ 1 garlic clove

▢ 1/3 cup tahini

▢ 1 cup fresh parsley and cilantro leaves plus more chopped for serving

▢ 1 scallion, thinly sliced

▢ Juice of 1 lemon

▢ 1/4 teaspoon kosher salt

▢ 3-4 tablespoons water

Instructions 

Preheat the oven to 425 degrees F.

Cut the cauliflower lengthwise into 3/4-inch slices.

In a large bowl, whisk together the olive oil, cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Toss the cauliflower and chickpeas into the mixture. (You can use your hands to do this.)

Arrange the cauliflower in a single layer on a sheet pan. Put the chickpeas in the spaces in between the cauliflower. Roast for 25-30 minutes, flipping just over halfway through cooking, until the cauliflower is browned at the edges and the chickpeas are crispy.

For the herby tahini,  puree the garlic, tahini, parsley and cilantro, scallions, lemon juice, salt and water in a food processor until combined and smooth. You want it to have a thick, but slowly pourable/spoonable consistency. Add a little more water as needed.

Drizzle the roasted cauliflower and chickpeas with herby tahini. Sprinkle with chopped parsley and cilantro.

Notes

If you don’t like cilantro, you can use all parsley.

How much water you need to add to the sauce to thin it will depend on the thickness of your tahini. If you’re sauce is too runny, stir in 1 tablespoon tahini at a time to thicken it.

Store leftovers in an airtight container in the fridge up to 3 days. Keep the sauce in a separate container. You can warm the cauliflower and chickpeas in a 350-degree F oven. The chickpeas will not be as crisp as when you first roasted them. Let the sauce sit out at room temperature for 15 minutes before using it, so it’s not as cold.

Leftovers can be stirred into cooked pasta, quinoa, farro or barley.

You can also enjoy leftovers cold with kale, spinach or chopped romaine. If you want, you can thin out the sauce a little more and use it as salad dressing.

[solradguy]

Tired of keeping up with the news, shit sucks. I want some olds

[beinggayisreallyexpensive]

I should have eaten more momos tonight lads.

[onlyfangz]

hitting the 'low calorie' and 'slimming' recipie blogs with a hard side eye as someone who genuinely loves 'health' food. you're not associated with me just bc i make veggie dishes for the love of greens, i will eat a deep-fried chocolate bar just to make a point.

[dullahandyke]

Oh rice dish you are so dependable

[loveformybelly]

Rice and stir fried soy meat, eggs, red bell peppers, bok choys, green onions in garlic curry peanut butter soy sauce mixture topped with roasted sesame seeds.

[morethansalad]

Japanese Keema Curry with Zucchini Fritters (Vegan)

[fuzzy-little-wormi-guy]

My recipe...

I wish every trans person a belly full of delicious soup