Chef Curry: Red Thai Edition
Hi Ya'll! If you don't understand the Chef Curry joke... we can't be friends. Just kidding, but it is basketball season and I thought what a perfect time to make something fire (Curry) in honor of the warriors opening day the other night. Get it.. Curry.. Curry is a basketball player and Curry is food. Okay, I suck at jokes. But you get the point.
Anyways, I have been trying to experiment more with ethnic foods and broaden my taste bud horizons (yes that is a real thing.. kinda). TJ's, Trader Joe's, has a bangin' curry sauce that is whole 30 approved, vegan, healthy, and god sent basically. It is called Red Thai, and I seriously would recommend having this on hand at any moment of the day. I also picked up sriracha tofu from TJ's that is ALSO to die for. TJ's coming in clutch like always.
I sometimes just throw things in a pan with olive oil, season it, and hope things taste okay. So that is what I did this time. I literally just threw a cluster of various frozen and fresh veggies, some tofu, and curry sauce and hoped it tasted decent. It tasted decent. It actually tasted fantastic, not to toot my own horn.
- 1/2 package of sriracha tofu
- 1/4 cup frozen peas from TJ's
- 1/8 cup frozen corn from TJ's
- 1 zucchini cut up
- 4 asparagus spears, chopped
- 1 cup quinoa
- 1 tbs red pepper flakes
- 1 tbs salt
- 1 tbs pepper
- 1 tbs garlic powder
- 1/8 cup Red Thai Curry from TJ's
Literally... oil your pan, throw everything on there, and hope for the best. Just kidding, about 10 minutes, add curry then presto!
I hope everyone enjoys this flavor! Until next time,