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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.