Popping in with a quick recipe post because things are crazy this week at work. Poor Leela has been following me around the house the last few evenings wanting more play time, walk time, or something.
Miko assumes pouting position in his bed if he feels he’s not getting enough play time.
If you’re a fan of spicy curry, Maesri Prik Khing Curry Paste is a perfect pantry staple for fast and simple recipes. A little bit goes a long way, easily 4-6 meals from one little can.
It makes amazing Thai dishes paired with canned coconut milk in veggie tofu stir fries. And is even good sauteed with water or veggie broth for a lighter option. Great to simmer a small spoonful with rice, quinoa, or other grains. And awesome in simple blender salad dressings. This dressing packs a spicy, tangy zing from lemon juice, ginger, and the curry paste. But has a slight sweetness and creamy richness from the peanut butter and carrot.
Citrus Curry Dressing
- 2 tbsp. peanut butter
- 1” chunk fresh ginger
- 1 tsp. spicy curry paste
- 2 tbsp. lemon juice
- 1 tbsp. miso paste
- 1 carrot, chopped
- ¼ cup water as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
I coated a loaded meal salad with chopped tempeh, radishes, and cute little tomatoes from our AeroGarden.
It was about a 4-serving salad that was coated nicely.
And made a satisfying and hearty dinner.
The dressing is creamy and decadent with a feisty curry ginger flare.