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. 


  • 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,


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