yellow curry tofu, jasmine rice, egg rolls & honeydew

self admittedly i have been in a cooking rut. it seems like i make the same few dishes over and over and over..... thanks to the co-op i have been inspired to branch out again. so, what to do? ah yes, one of my true loves, thai food!!

yellow curry tofu

ingredients:
tofu
karee yellow curry paste - 1 can (maesri brand purchased from thai fresh)
coconut milk - 1 can (mai ploy brand purchased from thai fresh)
cauliflower
broccoli
carrots
raw cashews

press tofu to remove water. cut in cubes and marinate in dark sesame oil, tamari, orange zest and fresh ginger. place just a touch of dark sesame oil on a rot iron skillet and cook the tofu slowly on medium low heat until browned. set aside. scrape off the top "fatty" part of the coconut milk, place in a pot and saute the curry paste in it for 5 minutes. then add the remaining coconut milk and 1 can of water. add your veg and simmer until done. garnish with raw cashews.

rice

ingredients:
jasmine rice
cilantro
sauteed garlic, onions, ginger

place equal parts rice and water in a pot. bring to a boil, reduce heat to low, put the lid on and don't open for 20 minutes. finely chop some garlic, ginger and onions and saute. add to rice after it is cooked along with chopped fresh cilantro.

egg rolls

Ingredients: amounts are my best guess :)
Egg roll wrappers
Celery (3)
Carrots (3 grated)
Onions (1)
Cabbage (1)
Garlic (5 cloves)
Ginger (1" fresh)
Ground pepper (several turns)
Egg (2)
Tamari (3-5 T to taste)
Sugar (1T)
Cilantro (handful)
Mint (handful)
Lime juice (1)

Canola oil (for deep frying)

Saute onions, celery, carrots, garlic, ginger cabbage, soy sauce ground pepper and sugar. Add egg, herbs and lime juice and put aside. Once cooled, stuff this filling (about 2 tablespoons) into the spring roll wrappers and seal. Fry egg rolls in hot oil until golden brown and drain.

sweet and sour dipping sauce (recipe from thai fresh)

Ingredients:
Water ½ cup
Sugar 1 cup
Vinegar ½ cup
Minced garlic 3 tbsp
Salt 1 tsp
Finely chopped chili 1 tsp
orange zest

In a small heavy sauce pan, combine the sugar, water, vinegar, garlic and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce heat to low. Simmer until the liquid thickens slightly to light syrup. Remove from the heat and add the chili peppers and orange zest. Cool to room temperature.

honey dew

cost ~ $30