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Tried something new, one of Campbell's cooking sauces, this time Thai curry. I made it with lamb instead of chicken -- I liked it OK and will have it again (probably with chicken next time), but it's not one of my favorites (I like my own curries better).
I diced about 15 ounces of lamb (for 5 servings) and prepared a ton of veggies -- carrots, onions, mini sweet peppers, zucchini, regular green & yellow bell pepper slices, snow peas, and mushrooms, plus fresh spinach for the last few minutes of cooking.
The veggies looked and smelled so great when I was cooking them that I vaguely considered having JUST THEM for dinner! But I like lamb so I added that and the sauce to the pan ...
I thought I might need to add some veggie broth to stretch the sauce but I didn't. And this was a yellow-ish curry -- I've never had yellow curry before and honestly, it wasn't that appealing to look at -- but it tasted fine! Here it is on my plate with a 1/3 slice of Toufayan garlic flatbread (basically naan -- I buy it on amazon and freeze it and it tastes great ) ...
I have 4 more portions that I will freeze. My little "leftovers" freezer is getting full!
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ETA: forgot to say I had it over riced cauliflower (it looks like rice on my plate!). I've found that to be a great sub for all or some of the rice that I'd normally have.
Last edited by karen_in_nh_2012; 04-15-2023 at 02:25 PM..
Reason: add VERY IMPORTANT info on riced cauliflower! :)
Tried something new, one of Campbell's cooking sauces, this time Thai curry. I made it with lamb instead of chicken -- I liked it OK and will have it again (probably with chicken next time), but it's not one of my favorites (I like my own curries better).
I diced about 15 ounces of lamb (for 5 servings) and prepared a ton of veggies -- carrots, onions, mini sweet peppers, zucchini, regular green & yellow bell pepper slices, snow peas, and mushrooms, plus fresh spinach for the last few minutes of cooking.
The veggies looked and smelled so great when I was cooking them that I vaguely considered having JUST THEM for dinner! But I like lamb so I added that and the sauce to the pan ...
I thought I might need to add some veggie broth to stretch the sauce but I didn't. And this was a yellow-ish curry -- I've never had yellow curry before and honestly, it wasn't that appealing to look at -- but it tasted fine! Here it is on my plate with a 1/3 slice of Toufayan garlic flatbread (basically naan -- I buy it on amazon and freeze it and it tastes great ) ...
I have 4 more portions that I will freeze. My little "leftovers" freezer is getting full!
=====
ETA: forgot to say I had it over riced cauliflower (it looks like rice on my plate!). I've found that to be a great sub for all or some of the rice that I'd normally have.
Having a simple dinner -- over bought the Boar's Head sweet slice ham (on sale for $8.99) along with some imported swiss cheese -- so having a grilled ham and swiss on Trader Joe's excellent sourdough bread. Maybe a sliced fresh mango as a side and a glass of sauvignon blanc.
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But I like lamb so I added that and the sauce to the pan ...
