Tasty Thai

1 large sweet potato, cut in half lengthwise, roasted with skin on

1 cooking onion, cut into small dice

2 medium sized Carrots, sliced length wise and quartered , 

1 red pepper cut into match sticks or julienne 

1 crown of broccoli cut into bit sized pieces, blanched

1 green chilli pepper, seeds and pith removed for medium heat profile, or kept on for extra hot and spicy

500 ml of water prepared with a bullion cube, or 500 ml of chicken stock

Red curry paste to taste, depending on the brand we often use about 2 tbs. 

1 small can, or 1/2 large can, 200 ml coconut milk

Preheat the oven to 400 degrees Fahrenheit, brush the flesh with a light dose of olive oil, and place potato on a baking sheet, flesh sider down into the oven right away. In 30 minutes the potato should be cooked, poke with a fork and check, then remove from the oven at your preferred texture.

Bring 500 ml of water to a boil, and in a heat safe bowl, place broccolii and when the water is boiled, pour over to cover. Let stand for 5 minutes, drain and reserve the broccoli to add to vegetable mixture later.

Add coconut milk to Heat the chicken stock and dollops of curry paste to taste. Start with a little, then add more as necessary, you can always make it more flavourful and hot, it’s more difficult to reign in the heat. When stock mixture is at a gentle boil, remove from heat and let stand until ready to serve.

On the stove top, start the onions, carrots, When soft, add the red peppers and green chilli. 

Semi-pro Tip: For the best rice noodles, follow the instructions on the package (sometimes). If I am preparing dishes with vermicelli, or very fine noodles, I boil water then pour over dry noodles, let stand, drain and rinse with hot water to remove excess starches and then serve. 

Normally, my pantry is stocked with broader, flat rice noodles. Before placing noodles in boiling water on the stove top, soak in a large bowl of cold water for 15-20 minutes, or until the stick noodle is flexible to wrap around your finger. This technique will allow for faster cooking times on the stove top, unbroken and less sticky noodles when drained. Before serving, remove those extra starches with a quick rinse in hot water, drain again, and portion noodles into your bowl then smother with the resplendent rainbow of colours and flavours and vegetable goodness.

What about the Protein? Add an egg drop technique, or scramble some eggs on the side. Throw in some left over chicken, steak or prepare fresh for this tasty Thai occasion. If it’s lunch, we may eat a vegetarian variation, for dinner, prepare and serve with a meat protein.