Warmth in a bowl

Why is it that after returning from a vacation, most of us come back saying - "I need a vacation to recover from that one".  This was true when I was working in the US (maybe because I usually returned back to 800 unread messages!! or was it the 3 loads of laundry that I usually ended up doing on Sunday nights?); when I had very young children (transition to day-care was always a nightmare and there was laundry to do as well!!); when I come home to Bangalore (it seems like my whole routine has been disrupted with regards to staffing - yes, I lose a few and gain a couple each time I leave for a week or more). All in all, vacations are great while you experiencing them, but, the nightmare starts setting in as soon as I start heading towards the airport for my return flight.

Some of my favorite, but, somewhat unexpected "moments" of trauma after my return are - "standing next to the baggage carousel and wondering if my bags will ever show up!....this may have to do with the fact that all International flights land in India at ridiculous hours and my kids are typically trying to figure out the mechanics of the carousel as I repeatedly pray for my bag to come fast"; Monday morning blues start with looking at my children's school bags and getting some vague recollections of "holiday homework" and then, with minutes to spare....I am trying to evaluate if anything was done or better still, if I can come up with a grand excuse for why it was not done; how can I forget about the time when I realized a bit late that I went to the local vendor with only Thai Baht in my purse? Yes, switching wallets should be a priority!; and what about the "unpacking"???? Seriously, is there anything worse? There is truly nothing more draining that running around the house and trying to put clothes/accessories/gifts/food items/toilet kits/shoes etc. in the right place.  Each time I go thru this exercise, I kick myself mentally for not packing more "intelligently" (you know, by packing for "each room" so unpacking is a breeze).....maybe next time.... 

Of course, catching up with friends and family, getting unexpected house guests, getting back on schedule, sharing and enjoying the treats you picked from your time abroad, all make it worth it!!! Almost :). 

Within a week of our return, my son wanted to eat some Thai curry! Apparently, the Bangkok hangover was not just limited to me!!!

I made my favorite green curry with vegetables and tofu because, a) it is extremely easy; b) it is superbly quick; c) it is delicious; d) it is a meal in a pot and e) it is truly "warmth in a bowl"

 

Thai Vegetable Green Curry

(serves 4)

 

1 Packet of Firm Tofu

1 tbsp. peanut butter

2 tsp oil and 1 tbsp. oil

2 cups coconut milk

1 cup vegetable stock

1/2 cup chopped onion

1/2 cup chopped mixed bell peppers

 

(Any 3/4 of the below vegetables or all -just reduce quantities)

1/2 cup sliced carrots

1/2 cup chopped green beans

1/2 cup sliced baby corn

1 cup broccoli florets

1/2 cup mushrooms

1/2 cup cauliflower florets

1/4 cup green peas

 

For the curry paste:

2 lemon grass stalks, chopped

1 cup Thai basil leaves

1/2 cup red onion

1 lemon zest

3 tsp lemon juice

1 tbsp. brown sugar

1/4 cup cilantro leaves

2/3 green chili (stems and seeds removed) - add as per taste

1 inch ginger

5 cloves garlic

1 tsp of roasted cumin seeds

Salt and pepper to taste

 

For garnish/serving:

1/4 cup sliced spring onions

1-2 sliced lemons

Steamed rice

 

Cut all the vegetables approx. 1 inch in size. Cook tofu in a pan with 2 tsp oil, after cutting it in cubes. Steam/par boil the optional vegetables (carrots, broccoli, baby corn, green beans etc.).



Take all the ingredients from the paste and add to a blender. Blend well till a smooth paste is formed. Keep aside.

Sauté the onions and bell peppers with 1 tbsp. of oil for 2 minutes till slightly softened, but firm. Add the curry paste and cook for 3-4 minutes. Add the steamed vegetable and stir well. Cook for another 2-3 minutes till the flavors are well blended.

Now for the super amazing addition!!!! Add the peanut butter and mix well. This is truly my secret ingredient - it creates a richness to the curry with a slight nutty flavor, which seems to be usually missing in the vegetarian versions. In case you don't have peanut butter, you can add roasted peanuts to the curry paste before blending.

Add the cooked tofu and stir well. Then add the coconut milk and vegetable stock (for a richer curry, you can use only coconut milk). Keep the heat between low and medium and stir well. Let the mixture come to a slight simmer. Add the spring onions. and mix well. Do not allow the curry to come to a full boil. This will truly reduce the flavor.

 

Serve in a bowl with steamed rice and a wedge of lemon. Truly, heaven in a bowl!!!



Cooking is therapeutic, and in this case, there is no better way to re-visit great memories from a vacation, than to bring back the flavors, the taste and the smells with you!!