tweak and nourish

HOMEMADE CURRY PASTE. For convenience, we usually have store-bought Thai green and red curry paste in the refrigerator. This pandemic has depleted our supply of ingredients and condiments, curry paste included. So my husband decided to make curry paste with what we have in the freezer, spice rack, and the "garden". He added the following ingredients in the blender: galangal, ground coriander, lemongrass, cumin, Thai chili peppers, salt, pepper, kaffir, scallions, and cilantro. With this curry paste, my husband was able to prepare the dishes featured here.

You may wonder why I included a separate photo of Kabocha Squash. Well, my husband forgot to add it while he was cooking the Veggie Curry. So he roasted it first before adding it in the pot. Beware: the Kabocha Squash tastes so good right out of the oven. I had to stop myself from eating all of it before my husband mixed it in with the veggies. Just a little olive oil, salt, and pepper-crunchy on the outside and tender on the inside. It worked perfectly in the Veggie Curry😊

Thai Tofu Cakes with Cucumber Sweet Chili Sauce

Homemade Thai Curry Paste

Thai Curry Swordfish Stew with Moringa Leaves

Thai Veggie Curry

Roasted Kabocha Squash