gluten-free, dairy-free, egg-free, vegan option, soy-free, sugar-free
Do you ever see someone do something- maybe something you’ve never even tried before- and think to yourself, “I could do that better,” or “I’d be so good at that.” That’s how I feel about living in Thailand. I would be SO GOOD at living in Thailand.
Gluten and dairy are pretty hard to come by in that neck of the woods. This means a number of things to me. I would never annoy waiters with my long list of food allergies and special requests. My diet would never insult my cool Thai friends whenever they’d have dinner parties because I would be able (and more than willing) to eat everything they put in front of me. I would speak Thai superbly because all the time I once spent scrutinizing ingredient labels would instead be used scrutinizing “Teach Yourself Thai.” I would befriend elephants and monks, and I’d ride them around town. The elephants, not the monks. The monks would, however, “transport” me in other, more spiritual ways…
Okay, maybe the last few things have nothing to do with the lack of gluten and dairy in Thailand, but they still are substantial reasons why I’d be awesome at living there. In fact, I’d be so good at it, I could win a trophy.* It would say something like, “First Place, Desi Domo, Inhabiting Thailand and Living like Normal Thai Person.”
These days, the closest I come to living in Thailand consists of asking my “Answer-Me-Buddha” yes or no idiotic questions (“Does the island in ‘Lost’ really exist?” etc.), and convincing myself the answers are leading me to Enlightenment. Oh yeah, that and making Thai curry so often that you’d think I’d get sick of it. But I don’t. And that is precisely the point, isn’t it?
Yellow Curry with Scallops and Mango
1 Tbsp unrefined coconut oil
2 Tbsp yellow curry paste
1/4 cup onion, sliced
1 sweet potato, cut into 1″ cubes or thin slices
1 mango, cut into small pieces
1 can coconut milk (regular or light)
1 lb sea scallops (or use tofu to make vegan/vegetarian)
salt to taste (I used about 1/4 tsp)
1 cup jasmine rice (uncooked)
1) Heat oil over low/med heat in wok. Add curry paste and cook while mixing well for a minute.
2) Add onions and then sweet potatoes and stir fry in curry paste, coating potatoes evenly, for another minute or two.
3) Add coconut milk. Bring to a boil. Then bring back down to a simmer and cover for 20 minutes.
4) Meanwhile, cook jasmine rice in two cups of water. Bring to a boil and then cover and turn off the heat. Set aside.
5) Rinse sea scallops.
6) Once the curry has simmered 20 minutes, add mango and sea scallops. Cover and simmer for an additional 10-15 minutes (or until sea scallops just turn opaque and are still tender). Turn off the heat and uncover the wok to be sure the scallops do not overcook! Add salt to taste.
7) Serve the curry ladled over the jasmine rice.
*Speaking of winning… Check out the little clock on the sidebar titled “Something Exciting Is Coming!” There’s a surprise on its way, dear readers, and if you click the link and follow the directions, you’ll be eligible to win it! Weeeeeeee! :)