The sauce was not spicy like most curry dishes and it gave the tofu and vegetables a nice light flavor. I will have to say though, I’m not the biggest fan of mushrooms but a simple substitution like zucchini works wonders! Oh and an important note – when using Bok Choy, only use the leaves! The stem, which looks similar to celery, is tasteless. Hey, ya live and ya learn!
So I tend to always make enough food for an army (at least I am a fan of freezing single-portion meals), and last night I definitely estimated the amount wrong. Here I am with this large skillet hoping I’m going to fit everything into it, and of course the next thing I know, my skillet is overflowing! I’m thinking “How could my skillet be too small?!” So I transferred everything to a Dutch oven pot and luckily my mess was not as bad as it could have been. I think I may be queen of DISASTER (I’m sure there are a few of those queens out there though!). And soon enough I will be able to share a wonderful/humorous story with you throughout this blog. Some kind of mess is bound to happen when I'm around!
If anyone is interested in trying this I can post the recipe! Let me know :) I’m having leftovers tonight and I’m thinking of serving it over a bit of brown rice. I can imagine that the coconut curry sauce will flavor the rice nicely!