I've been in the mood for a lot of Thai and Indian food lately, but didn't want to go through the mess of making a big curry for Friday night's dinner.
I adapted this recipe for coconut rice from the New York Times, using jasmine rice instead of barley, and red pepper and cucumber for the vegetables. I also mixed in a tablespoon of gochuchang (Korean pepper paste).
Yum! Will definitely be making this again. So far, the rice is holding up really well as leftovers. Seems like a good brown-bag-lunch recipe.
Dreaming? of having my wok on hand! This would have been much easier in the wok
No comments:
Post a Comment