Gardens, Home, Recipes, & Stories
This recipe was inspired by the Red Curry Chicken recipe in Quick & Easy Thai Cuisine Lemon Grass Cookbook by Chef Rut Poladitmontri & Judy Lew. Makes 12 servings, leftovers are excellent, freezes well. Ingredients: 4 - 400 ml cans full fat coconut milk4 oz (114 g) can Maesri red curry paste0.25 cup coconut aminos… Continue reading Thai Red Curry Vegetarian Recipe
We had this for dinner tonight and it was amazing! You have to try it… Ingredients: 2 cans organic premium coconut milk (shake well before opening) 2 cans organic chickpeas (rinsed) 4 peeled diced organic potatoes 2 heaping T red curry paste 2 t vegan "fish" sauce 2 T organic honey or maple syrup 4-5… Continue reading Curried Chickpea & Potatoes Recipe
Plum Hill 