In My Kitchen May (and April) 2017

I have missed a couple IMK link ups, and have missed visiting my blogging friends too. Spring is very slow to arrive and my kitchen inspiration has been lacking, almost non-existent. 

There hasn’t been too much excitement around here. 

If you check out our Instagram @cookswithevie you will have seen what we have been up to. 

Here are a few things that have been in our kitchen while we have been AWOL from blogging.

Evie turned 9! This was the at home cake and we had emoji cupcakes at her party with friends.



We made this crepe cake, which I still have to post on the blog, and will do that soon.


We dyed Easter eggs


Made this delicious Thai crunch salad


Lays smile bag


I did post this recipe! It is on the blog.An antipasto snackPan fried gnocchi pomodoroChickpea avocado sandwich with cilantro sprouts We made maple pecan granolaEvie made cupcakes, she is not light handed when it comes to sprinkles!Maybe there was a little more going on in my kitchen than I thought. 

In My Kitchen monthly theme is now hosted by Sherry at sherryspickings.blogspott.ie.  So if you would like to know what’s cooking or see some kitchen treasures, head over to Sherry’s blog and check out all the other IMK participants.

http://sherryspickings.blogspot.com.au

Easy Thai Green Curry

We found a product that we really liked.  This is not an advertisement, just my opinion.   I do not have any affiliates and I do not get paid or compensated to say anything here. If something is on my blog it is because I really use it and like it. If I try something and like it I want to share it.

Saha Thai Green Curry

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We tried this curry and the meal was awesome.  We made two meals out of this little jar.   Then we wanted to make it again and went back to the little store where we got the paste and they do not have it anymore. I found the website on the jar and we can order it from there, I think. I did get a lead from the lady in the store where I may be able to find it so I will have to check that out.

We followed the recipe on the jar and made a few adjustments, the addition of boiled potato chunks (great if you have leftover potatoes) and carrot.  Equally as good without.  I like those added because I have had that at a restaurant and thought it a good idea to add a few veg.

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Saute carrot in a pan and cook with a little oil until tender crisp.

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Add chicken and cook until no longer pink. Then add the amount of curry listed on the jar, I think it was either 1/2 or 1/4 cup.  Stir and cook a few minutes longer.

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Add a can of coconut milk.

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Stir and heat through.

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Add in the prepared potatoes and sliced red pepper and heat until those are just warmed through.

Serve with jasmine rice.

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This picture looks a little brothy, the picture above this one looks more creamy. The first time we made it we used a different brand coconut milk (the brand that we preferred in this recipe was Aroy-D),  that made it creamy and I preferred that one.   They were both good and the flavour was still the same.

It was really very good.  We made it twice in one week and now we are out of the curry.

If you can find this curry I really recommend that you give it a try.  It is an easy weeknight meal.

Here is the website in case anyone would like to check it out and they have recipes (www.sahacuisine.com), they also have some other products I would like to try too.