Hey ya'll!

I'm just a 20-something girl trying to navigate the world. Originally from Virginia, but loving the Pacific Northwest. Coffee snob + lover of all things puppies, biscuits + gravy,  and nature! Catch me cooking and jamming out to Tony Bennett. 

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Chef Curry: Red Thai Edition

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. 

Ingredients 

  • 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

Instructions

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,

KT

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