Thai Green Curry

Serves: 4 Save

Ingredients (17)

  • 1 1/4 cup brown basmati rice
  • 2 1/2 cups water
  • 1 tablespoon olive oil or quality vegetable oil
  • 1 small white onion, diced
  • 1 inch nub of ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • pinch of salt
  • 2 tablespoons Thai green curry paste*
  • 3 Thai chiles, chopped (entirely optional)
  • 1 can (14 ounces) light coconut milk
  • 1/2 cup water
  • 1 to 2 teaspoons turbinado (raw) sugar or brown sugar
  • 1 package of extra-firm tofu (optional)
  • 1 to 2 teaspoons brown rice wine vinegar
  • 1 to 2 teaspoons soy sauce (I used reduced-sodium tamari)
  • handful of cilantro, chopped
  • 2 cups seasonal vegetables, chopped (like broccoli, asparagus, carrots or bell peppers)

Directions

Learn how to make this recipe at Cookie and Kate

Mai Tai

Served over ice, each Mai Tai sip is a journey to a sun-soaked beach. Garnished with a pineapple wedge and a cherry, it's not just a drink; it's a ticket to paradise. Let the Mai Tai be your passport to bliss – where every sip is a vacation in a glass.

Ingredients (6)

  • 1.2 oz. Captain Morgan White Rum
  • 0.5 oz. Dark Rum
  • 0.75 oz. Lime Juice
  • 0.5 oz. Triple Sec
  • 0.75 oz. Orgeat Syrup
  • Pineapple Wedge and Cherry to garnish