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confidentinmyskinn: Dinner! This isn’t my picture, but it’s from the website I got the recipe from. It’s a miso glazed tempeh salad. I didn’t use tomatoes, but I added cucumber. I was delicious.
curvecreation: Donna Hay - Thai beef red curry* - Serves 4 Ingredients: 2 tablespoons of peanut oil 1/4 cups red curry paste 600g (20 oz)blade or round steak, trimmed and cubed 1 cup (8 fl oz) coconut cream 1 cup (6 fl oz) beek stock 400g (14 oz) butternut pumpkin, trimmed and cubed 2 kaffir lime leaves, shredded 2 tablespoons small basil leaves Method: Head a large saucepan over medium-high heat Add the oil and curry paste and cook for 1 minute or until fragrant Add the meat and cook until browned Add the coconut cream and stock and simmer, covered over a low heat for 30 minutes Add the pumpkin and kaffir lime leaves and cook for 15-20 minutes or until the meat and pumpkin are tender Stir through the basil leaves and serve in bowls with steamed rice. *This dish can be made with chicken. Merely substitute the beef stock for chicken stock and the beef for chicken breast. I personally add more vegetables to mine and add them right at the end.