Appetizing Aromatherapy: Thai Green Curry

I make curry quite regularly, especially when I'm pressed for time. Toss some curry paste, coconut milk, meat and veggies into a pot and you get a pretty tasty meal that can last a few days. In those cases, I'll use jarred curry paste that you can get at the store. However, I always find that I need to use a lot of it and the flavour is a little flat (maybe I just need to look for another brand...) Since I had too much time on my hands (such luxury!), I made the paste from scratch this time.

Curry paste preparation is virtually aromatherapeutic. Just chopping up lemongrass, cilantro, basil and lime releases incredibly appetizing smells. When the curry paste comes in contact with a hot pan, the delectable fragrance that is released is enough to call your diners to the table. I don't know if I'll go back to using the jarred stuff again!  

Thai green curry with tofu, bell pepper, carrot and green beans

Recipe after the jump!

Balancing Act: Thai Steak and Glass Noodle Salad

Thai cooking is all about balance, which is true for many Asian cuisines (and cultures, I suppose. Something about that whole yin and yang concept...) Like good music, a dish works when all its elements blend harmoniously. On the other hand, contrast is also important to keep it from being too bland and one-note.

Take this salad for example. The sweet honey, sour lime, and salty fish sauce in the dressing mingles with the mellow warmth of the chili flakes. It coats and blends the flavours of the noodles and fresh vegetables. But the coolness of the noodles, heat of the steak, and crunch of the cashews ensure that your diners are anything but bored after a few bites.

This delicious salad is perfect for a refreshing dinner during the last fleeting moments of summer. Satisfaction (although not Enlightenment) guaranteed.