A colourful cure to the winter blues.
This summer I'm having so much fun dishing up food in bowls made from food, like this vodka watermelon slush last week. Here, pineapple is sure to impress the party as a vessel for Thai-style fried rice. It's also ideal for noodles, salads, fruit, smoothies and yogurt bowls. When you're done, don't toss the leafy crown—the … Continue reading Pineapple boat with spicy fried rice
This vegan version of Thai chicken curry shows that jackfruit is a game changer. With its meaty-yet-tender texture and ability to absorb flavours, the Southeast Asian jackfruit is a versatile staple and ideal for vegans. Work it into your stews, salads, sandwiches, stir fries, burgers and tacos. You can find canned jackfruit in Asian markets … Continue reading Thai lemongrass coconut rice with curried jackfruit and veggies
If you've been reading this blog, you might have guessed I have a mild obsession with curry. And soup. Today's post is an exciting union of the two, especially as I write this in the midst of a Canadian winter. Thai curry in particular — whether green or red — always transports me back to … Continue reading Infographic: curry coconut soup