One of my favorite cookbooks is actually a Thai food cookbook. It is “Thai Vegetarian Cooking” by Vatcharin Bhumichitr. I bought mine used about two years ago at Half Price books. It might be out of print now so check at your local library (I love inter-library loans). I decided to try making Spicy Lemongrass Vegetables for dinner. It is not a saucy style entrée and frankly, it probably doesn’t look like much more than a simple stir fry, but the taste! It’s fabulous. I made a few adjustments such as using a handful of fresh Thai chiles for dried ones. It is seasoned with a great mix of chiles, galangal, shallots, garlic, and freshly grated coconut. Yum! In addition to the tofu, I used baby corn, mushrooms, green beans (no long beans at Caputo’s this time), broccoli, and carrots and served it over Jasmine rice.
Rob called this entrée “addicting” as in he just wanted to keep eating more and more of it. We both took some leftovers for lunch the next day and it reheated very well. I’m always thrilled when I find another dish that reheats well for lunch. I am not a big fan of leftovers (Rob loves them) so it is always a challenge finding new foods that I will eat the next day for lunch. I like variety and get bored eating the same foods over and over for lunch.
I did find a poorly spaced version of the recipe online HERE.
If you like Thai Food, I recommend that you seek out this cookbook. I haven’t had a bad recipe from it yet.