Monday morning was cuhraaazy around here. Portland had a (ThankMyLuckyStars) small earthquake, very high winds (90+ mph at the beach, a bit less than that here), sideways pouring rain, downed trees and high water.
I am once again feeling so grateful for power, hot water (I’ve been soaking in a nice hot bath every night), plenty of food and the wherewithal to be out running around in this crazy stormy rain.
I am once again moved to do all I can right now for those still needing assistance back east. Still wishing I could be there to help. Today received a check in the mail for a blog project I recently completed, and it will be given to The Red Cross.
This year, I am feeling incredibly thankful for so much as I prepare for Thanksgiving this week. Right in the middle of holiday planning, cooking and baking, out of nowhere comes a Thai curry night.
I had a craving.
This took care of it and then some. The and then some was leftovers in the form of tacos. I want to say this curry is better the next day, and combining cuisines to make tacos was simply a bonus.
pineapple coconut green curry
dairy and gluten free, vegan
3 roma tomatoes, quartered
Shake coconut milk before opening for consistent thickness.
In a large saucepan or wok over medium heat, simmer 1/2 can of the coconut milk until it thickens and reduces.
Add curry paste, whisk until incorporated. Whisk in the broth and remaining coconut milk. Continue to a simmer over medium-high heat.
Add ginger and lemongrass, continue to simmer. After a few minutes, add tofu, tomatoes and bell peppers and pineapple, simmer until everything is tender and cooked through.
Remove lemongrass strands before serving. Serve over rice or taco style!
What’s the weather like in your neck of the woods?
Are you getting ready for the holidays?