Wednesday Dinner: African ground nut stew with sour cream-chive topping

Tonight, I made a vegetarian dish from Cooking Light. It being vegetarian and African, I really didn't know what to except but it was really good! It was very easy to make too. Peanuts and sour cream make the stew incredibly rich. I did add more salt than what was called for though.

African ground nut stew with sour cream-chive topping

It says refrigerate sour cream for 2 hours, but I only refrigerated it for the time the stew was cooking. Cooking stew probably took 30-40 minutes. If you want to cut time, you can chop potatoes smaller. I don't think it's a type of soup that get richer as it cooks more.

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Technorati Tags:African soup, Vegetarian soup, peanut

Monday Dinner: Thai shrimp curry with Asian slaw

I'm a big fan of Thai curry, and I never thought it was so easy to make. I used to shrimp for this curry, but you can use chicken breast too.

Thai shrimp curry (for 3 people):
Black tiger shrimp, shells removed and cleaned (1/2 pound)
Canned sliced bamboo shoot, drained and rinsed (1 small)
Red bell pepper, seeded and sliced (1)
Green curry paste (little less than 1/4 cup)
Coconut milk (400ml can)
Water (1/2 cup)
Salt
Basil (7 leaves)

Combine green curry paste and coconut milk in a pot. Heat over medium high heat. Once it boils, add shrimp, bamboo shoot, bell pepper, and water. Cook until bell peppers are tender. Add a pinch of salt and basil leaves. Serve over cooked jasmine rice.

If you don't like it to be too spicy, add less green curry paste.

For Asian slaw, add shredded cabbage, julienned carrot, chopped cilantro, and chopped peanuts. For dressing, combine 1.5 Tbsp of soy sauce, 1.5 Tbsp of rice vinegar, and 1/2 Tbsp of sesame oil.

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Technorati Tags:Asian slaw, shrimp, Thai curry, green curry