Sunday, February 21, 2010

Thai Explosion

Inspired by the delivery of the newest Food & Wine, Jason and I decided to try our hand at making some Thai recipes.  We've been exploring with eating more asian and thai foods in general but this was our first foray into home preparation! 

As a main course we prepared a Stir-Fried Red Rice with Sliced Sirloin Steak and Peas.

On the side we made a Tumeric-Roasted Cauliflower (not a far departure from all the cauliflower roasting we've been doing this winter) and a Thai Potato Curry.

The cauliflower and stir fry dishes both came out of Food & Wine.  The thai potato curry was born out of a need to use up some organic potatoes that were on their last legs and a quick google search.

We were happy to find almost everything we needed to purchase at our Co-op (the Dill Pickle Co-op).  The co-op actually had both fresh turmeric and bulk ground turmeric!  We used the ground for this recipe.  We headed to Treasure Island for the steak and green curry paste. 

The meal turned out incredibly well.  We drank with it a 2008 Gessami Gramona Penedes White Wine, slightly sweet and aromatic with great acidity that paired perfectly.

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