Thai inspired green curry with chicken breast, cauliflower, broccoli, carrots, snap peas, onion, mushrooms, coconut milk, green curry paste, cilantro and cashews - served over jasmine rice
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I’m curious. Do you generally have vegetables like that on hand or do you have to shop for some of them? Your dishes look so, so good.
We have more an European approach in regularly buying things including vegetables throughout the week
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My daughter requested shrimp pasta for her birthday. Good thing Bristol Farms had BOGO lb of shrimp on sale this week.
Rao’s spaghetti mixed with shrimp, garlic, onion, butter, white wine, red pepper flakes, lemon juice, spinach and tomatoes.
Garlic bread with salted butter, a lil extra salt, lots of garlic powder and parm. Always a crowd favorite.
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I keep certain things on hand but should broaden that. And make sure I hit the markets where I can buy one or two of things, i.e., carrots and celery.Thanks.
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I just pointed out to my husband that it’s supposed to be the best of what it is. I really should buy a jar. And I like that you didn’t overwhelm the dish with the sauce.
Szegadin Goulash with pork shoulder, sauerkraut, onions, caraway seeds, regular and hot paprika, tomato paste and vegetable broth. Served with boiled potatoes and sour cream.
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Musubi
I haven’t used a recipe in years but this is really spot on. Any of you remember Sam F. We used to ‘talk’ about it regularly. And it’s great when you can have all the ingredients on hand. Oh, and we’ve MWd it just fine.
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Try making spam musubi with kimchi fried rice. It’s very nice. Adds some spicy to the musubi. We like them both ways.
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This is brilliant and why did the idea never cross my mind before?
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Great idea!
Thank paranoidgarliclover.
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Oh, I didn’t mention the kimchi fried rice, but I love accolades nonetheless. 
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From one of the Ottolenghi books - root vegetables (carrots, rutabaga, parsnip) oven roasted with curry powder, curry leaves, makrut lime leaves, scallions, lime juice and cilantro. Served with some sausages
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Tell me that you didn’t have those leaves ‘on hand’ Sounds and looks SO good.
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If you get some i find they keep pretty well in the freezer, i keep fresh bay leaves in there too
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Both freeze very nicely and so we always have them around
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What do curry leaves taste like?
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Quite complex flavor - I would say strong citrus notes (they are part of the citrus family) with some herbal and earthy flavors and an acidic finish (somehow when I smell them they also have for me a burned rubber smell - which doesn’t translate into the actual taste)
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Just stuck my nose in our bag of frozen curry leaves and I’ve always felt they have a slightly gasoline kind of smell to them…? My olfactory senses aren’t great but curry leaves are a strong smell that (like you said) somehow doesn’t overwhelm the cooked product. I love 'em.
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