(I usually use yellow or zucchini squash, carrots, and green beans; bell peppers and snow peas are also good options)
- chopped vegetables
- Thai red curry paste
- coconut milk
- chicken or vegetable broth
- fish sauce
- lime juice
- slivered fresh basil
recipe written as I watched Stephanie Titchen make them up from memory.
- ground pork
- mushrooms
- carrots
- cabbage
- sprouts
- lumpia wrappers
- frying oil
sounds yummy
Two other options:
Quick-cooking method:Use 3 cans of beans instead of dry beans. Rinse beans thoroughly before adding to crockpot and decrease broth to 3 cups. Cook for about 4 hours.
Vegetarian version: Leave out the chicken and substitute vegetable broth for the chicken broth
- minced garlic
- dry white beans
- sour cream
- whipping cream
- 1-11⁄2 lb. boneless skinless chicken breasts
- kale
- 3⁄4 cup olive oil
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup Dijon mustard
- 1⁄2 tsp salt
- dried basil
- boneless pork chops
- Salt and pepper to taste
- arrowroot
- low sodium beef broth
- olive oil divided
- salted cashew nuts divided
- grated fresh gingerroot
- low sodium chicken broth
- Pinto Beans
- Black Beans
- Kidney Beans
- Whole Kernel Corn
- Diced Tomatos
- Ro-Tel Tomatos
- Taco Mix
- Hidden Valley Ranch Dressing Mix
- Hamburger
Yum. From my cousin’s kitchen
- sliced black olives
- tiny tomatoes... what are they called again? <edit: cherry tomatoes>
- chicken breasts
- BBQ sauce
- Italian salad dressing
In the course of cooking Indian food, I’ve found that many dishes have a great number of similarities. This is a distilled version of what they have in common.
Since not every cook has every ingredient, and there’s no accounting for taste, I’ve put an asterisk (*) next to the ingredients and steps that are required. The rest can be considered optional. – see original post for more information -
- cumin seeds
- * 1 tbsp cumin powder
- * 1 tbsp corriander powder
- chile powder or cayenne pepper
- * 1/2 tsp turmeric
- * 1 can of petite-diced or crushed tomatoes
- something else
- fresh