Thai Food again!

More Thai dishes turned up on our dining table this week. Before I return the Thai recipe book, I decided to make just one more new recipe from it. We are going to splurge before we bid farewell. By splurge, I mean in term of calories and fat. I have my eyes on a vegetable and tofu curry recipe, which the main ingredient is coconut milk.

Although I always keep a few cans of coconut milk in my pantry cupboard (just in case), I never really got around using them. Since I won't be keeping this book any longer, I should at least try one recipe that used coconut milk. For the uninitiated, coconut milk is a common ingredient used in Thai Cooking. It is used in soup, stew and meat dishes. Something I wonder why the Thais can stay in shape, having to eat all these sinfully delicious food all the time!



Anyway, I digress. The vegetable and tofu curry is a winner! Eventhough I have replaced a few vegetables the recipe required with something I have on hand. But I guess it doesn't matter, as the star for this dish is the fried tofu! Like many little sponges, they eagerly absorb the curry goodness from the coconut broth. So that when you bite into one, the broth it absorbed simply burst in your mouth. Maybe I exxagerate. But it is really really good. The only glitch though, is the addition of glass noodle. It somewhat absorbs all the broth, and leaves the dish dry. I have to add extra liquid to make up for the dryness in the end.



On the same vein, another Thai dish that we had sometime ago was the sweet and sour pork. A simple all-in-one dish. Simply looking at the pineapple chunks in the picture make me salivate.