This recipe started from the back of a Thai Kitchen curry paste jar. A few modifications and I lost my main reason for wanting to go out for Thai. Now we can have it whenever we want in the comfort of home. Use chicken or beef or eliminate the meat and use your favorite vegetables. This is a versatile and tasty recipe.
I was served this dish at a friend's house and just HAD to find the cookbook. This is from the "Live Longer Cookbook" by Readers' Digest. I find this makes quite a bit of cauliflower but it is very tasty. We think this dish is even tastier if prepared ahead or served the next day. The cookbook suggests serving with roast chicken and couscous or rice.
This was the result of a very poorly followed recipe. We were pleasantly surprised with the result and will be checking out local Weight Watchers groups tomorrow. The asparagus can be either fresh or frozen. I used frozen and that worked out just fine. Also, if you like more heat, increase the amount of chili paste.
Chai is easy to make and wonderful to enjoy. It is often enjoyed after a meal of Curry. This particular recipe, known as Chiah (pronounced "chee-ah") is one of many variations served in Southern Asia and some parts of Africa. This recipe is from one of my favorite books: Extending the Table and was contributed by Selma Unruh.
This has gotten rave reviews at family picnics in the past. It is a refreshing change from the standard meat-salads used for sandwiches and is relatively easy to make. Pita pockets are the recommended "serving implement" but serve it up however you wish.
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