Because I’ve heard that anyone who wants to get blog readers should limit the length of their posts, I’m separating recipes from foodie adventures.
Previously, I blogged about my friend Danny’s quasi-Thai experiment, a dish that I’ve nicknamed “Gingerbread Curry.” Why? Because it uses epic proportions of ginger and cloves, even throwing a handful or two of sage into the mix for that autumnal flavor. For anyone who thinks Thai food can’t be seasonal, this curry will prove you wrong.
I’ve never seen anyone worship at the almond butter altar like Danny does– he makes monster-sized batches in his Vitamix (which, yes, he schlepped all the way from California), and the homemade nut butter does add a nice touch to the sauce, but it isn’t necessary.
- Olive oil (Sesame oil would probably be better)
- Any combination of seasonal vegetables. We used eggplant, peppers, zucchini and tomatoes.
- Firm tofu, cubed.
- Garlic, chopped.
- Ginger, peeled and sliced
- Sage or any other herb (basil, cilantro and parsley would all work)
- 1 can coconut milk
- Several globs of almond butter (store bought or homemade in a Vitamix)
- Soy sauce
- Sea Salt
- Black Pepper
- Chili powder to taste
- Fish sauce
- Apple cider Vinegar (Though lime juice would be better)
- A little bit of Chinese five spice/whatever asian spice mix you have laying around
- *A good crew of pseudo-farmers and a Saturday night with wine
- Heat coconut milk, almond butter, spices and condiments until dissolved and the sauce reaches a thick, curry-like consistency.
- In a separate pan, heat oil over high heat. Saute garlic and ginger until fragrant, then add vegetables, adding ones that take longer to cook first (think eggplant and pepper), adding tomatoes and zucchini only at the end.
- When vegetables are soft enough, add coconut almond sauce and bring to a boil.
- Add cubed tofu and simmer. Adjust seasonings to taste.
- Gorge. Add some hot sauce.