Monday, August 2, 2010

Bright Lemony Curry

The Veg, all thinly sliced:
Daikon Radish

The Sauce:
1 6 oz can coconut milk
Juice of one lemon
3 TB brown sugar
2 TB veggie fish sauce
2 TB tamarind paste
2 TB of this blend

The Rest:
Diced extra-firm tofu
Shredded fried egg

Stirfry veggies in very hot sesame oil till just cooked but still crispy. Toss in sauce and serve over rice noodles. Sweet, tangy, yellow and cheery.

*(I included some kale but with the radish and broccolini that made the veggie mix too skewed toward bitter. If I did it again I'd add some canned corn, I think, and maybe some golden raisins.)

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