In large brassier or sauté pan, heat oil; brown onion and garlic. Add carrots, celery, potatoes and beans. Sauté about 10 minutes; add zucchini, apples and chick peas. Cook 10 minutes more. Add tomatoes, eggplant, curry and cumin. Cook 3 to 4 minutes; add stock. Cook until vegetables are very tender and a light sauce develops. Season with salt and pepper. Place a mound of steamed rice in center of plate; serve curry around the base; garnish with mango, raisins and fresh coriander.

In large brassier or sauté pan, heat oil; brown onion and garlic. Add carrots, celery, potatoes and beans. Sauté about 10 minutes; add zucchini, apples and chick peas. Cook 10 minutes more. Add tomatoes, eggplant, curry and cumin. Cook 3 to 4 minutes; add stock. Cook until vegetables are very tender and a light sauce develops. Season with salt and pepper. Place a mound of steamed rice in center of plate; serve curry around the base; garnish with mango, raisins and fresh coriander.

Thai Red Curry Chicken -- love, love, love!  This is a simpler Thai dish made completely from accessible ingredients you'll easily find at your grocery store and you'll never believe it but -- dinner will be on the table in about 30 minutes!  Fast and good, the perfect combo...

Thai Red Curry Chicken

Thai Red Curry Chicken -- love, love, love! This is a simpler Thai dish made completely from accessible ingredients you'll easily find at your grocery store and you'll never believe it but -- dinner will be on the table in about 30 minutes! Fast and good, the perfect combo...

8 ounces pad Thai noodles   2 eggs   3 tablespoons soy sauce   1 tablespoons sriracha   2 tablespoons lime juice   2 tablespoons canola oil   2 tablespoons brown sugar   3 cooked chicken breasts, sliced   1 cup fresh bean sprouts   1 cup cilantro   3 scallions, thinly sliced   1/2 cup chopped peanuts

Better-than-takeout pad thai

8 ounces pad Thai noodles 2 eggs 3 tablespoons soy sauce 1 tablespoons sriracha 2 tablespoons lime juice 2 tablespoons canola oil 2 tablespoons brown sugar 3 cooked chicken breasts, sliced 1 cup fresh bean sprouts 1 cup cilantro 3 scallions, thinly sliced 1/2 cup chopped peanuts

California Pizza Kitchen Copycat Thai Chicken Pasta is full of chicken, vegetables, and a honey-peanut sauce full of umami. Easy to make at home, put the take-out menus away!

CPK Inspired Thai Chicken Pasta

California Pizza Kitchen Copycat Thai Chicken Pasta is full of chicken, vegetables, and a honey-peanut sauce full of umami. Easy to make at home, put the take-out menus away!

These flavorful grilled veggies are loaded with so much healthy summer veggie goodness and plenty of sausage to satisfy both meat-lovers and veggie-lovers!

Marinated Grilled Summer Veggies with Sausage

These flavorful grilled veggies are loaded with so much healthy summer veggie goodness and plenty of sausage to satisfy both meat-lovers and veggie-lovers!

Fresh beets are made into noodles, tossed with a simple orange vinaigrette, and topped with fresh mint and pistachios. Perfect light salad!

Spiralized Beet Salad

Fresh beets are made into noodles, tossed with a simple orange vinaigrette, and topped with fresh mint and pistachios. Perfect light salad!

crunchy coconut chicken fingers with peach honey mustard.

Crunchy Coconut Chicken Fingers with Peach Honey Mustard

#paleo Chile Verde Recipe: 2 lb tomatillos; 6 garlic cloves, not peeled; 3 Anaheim or Poblano chiles; 3 Jalapeños, seeds removed, chopped; 1 bunch cilantro leaves, chopped; 4½ lb pork shoulder, trimmed of excess fat and cut into 1 to 2-inch cubes; Olive oil; 2 small yellow onions; 2 garlic cloves, minced; 1 TBSP dried oregano; 3 cups chicken stock

#paleo Chile Verde Recipe: 2 lb tomatillos; 6 garlic cloves, not peeled; 3 Anaheim or Poblano chiles; 3 Jalapeños, seeds removed, chopped; 1 bunch cilantro leaves, chopped; 4½ lb pork shoulder, trimmed of excess fat and cut into 1 to 2-inch cubes; Olive oil; 2 small yellow onions; 2 garlic cloves, minced; 1 TBSP dried oregano; 3 cups chicken stock

Pinterest
Search