Squash, Lentil, and Curry

It is a nice sweet curry dish. Any leftovers, reheating adds more favor. Serve with rice.

स्क्वैश, दाल, और करी (Hindi)

/skvaish, daal, aur mkaree/

Serves 4

2 cups (910 g) cooked organic butternut squash, cut into cubes

14 ounces (720 ml) organic coconut milk

1/4 cup (60 ml) organic peanut butter

3 Tbs. (45 ml) red curry paste

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

2 tsp. (10 ml) avocado or olive oil

1 chopped organic onion

2 chopped organic carrots

3 chopped garlic coves

2 Tbs. (30 g) chopped ginge

1 1/2 cups (360 ml) organic (dairy-free) yogurt

1 cup (130 g) organic red lentils

chopped organic green onions

juice of 1 organic lime

एक /ek/ १ 1. In a blender, process squash, coconut milk, 3 cups (720 ml) water, peanut butter, curry paste, and soy sauce/liquid aminos.

दो /do/ २ 2. Heat the oil in a saucepan over medium heat.

तीन /teen/ ३ 3. Add onions and carrots for 5 minutes, stir.

चार /char/ ४ 4. Add garlic and ginger for a minute.

पांच /panch/ ५  5. Pour in the squash mixture, reduce to medium-low, bring to a simmer.

छ: /chay/ ६ 6. Stir in the curry and mix to become thick.

सात /sāth/ ७ 7. Stir in the yogurt and lime juice.

आठ /āt/ ८ 8. Top with cilantro/parsley and green onions.

Try some other 

Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

squash recipes: https://veggiefernandezs.blogspot.com/search/label/squashes

or

curry: https://veggiefernandezs.blogspot.com/search/label/curry

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Curry with Spinach and Garbañzo Beans

Garbañzo (aka chickpea) is a rich source of vitamins, minerals and fiber, add to spinach for more nutrients and antioxidants. It is a dinner in itself or add rice and yogurt or spooned over baked potatoes, or....endless dishes.

Serves 4

1 Tbs. (15 ml) coconut or olive oil

1 minced organic onion

minced organic garlic cloves

chopped 2 organic celery stalks

organic spinach

14 ounce (400 g) can of organic coconut milk

1 inch (2,55 cm) chopped ginger

1 tsp. (5 g) each: mustard seed and ground coriander

1 Tbs. (15 ml) curry powder

1 Tbs. (15 g) ground cumin

sliced organic cherry tomatoes

2 cans of 14 oz. (400 g) garbañzo drained and rinsed

1/2 organic lemon

2 Tbs. (30 g) (dairy-free) yogurt

optional: chilli flakes and black pepper

1. Add onions, garlic, celery, and oil to a saucepan.

2. Cook over medium heat for 5-10 minutes, until onions and celery have softened.

3. In boiling water, wilt about half the spinach.

4. Add the coconut milk and use a hand blender to purée the spinach. 

5. Add the ginger, mustard seeds, coriander, curry powder, and cumin to the celery-onion mixture.

6. A few minutes later, add the spinach, tomatoes, chickpeas, and rest of the coconut milk.

7. Turn the heat up until it starts to bubble, then down to simmer.

8. Simmer between 15 and 20 minutes. 

9. Add the rest of the spinach towards the end of cooking.

10. Add the lemon juice and yogurt. 

11. Sprinkle with the optionals chili flakes.

Note: Leave out the yogurt if you want to freeze some of this.

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Curry Lentil and Rice Oatmeal

 This is a 1-pot dish. Serve for breakfast, lunch, or dinner. It makes a nice snack as well!

करी दाल और चावल का दलिया (Hindi)

/karee daal aur chaaval ka daliya/

Serves 6

2 Tbsp. (30 ml) dairy-free organic butter

1 organic chopped onion

1 Tbsp. (15 g) ginger

1 tsp. (2 g): turmeric, cumin, and coriander

1 cup (130 g) organic brown rice, quinoa, millet, or basmati rice (All are gluten-free.)

1/2 cup (66 g) each: organic red lentils and yellow lentils

28 ounces/2 14oz cans (830 ml) organic coconut milk

1 Tbsp. organic lemon juice

3 1/2 cups (840 ml) water

organic spinach

organic frozen peas

1/2 cup (120 ml) (dairy-free) organic yogurt

एक /ek/ 1. Heat the butter in a large pot over medium heat.

दो /do/ 2. Sauté the onions and garlic for about 5 minutes.

तीन /teen/ 3. Stir in the turmeric, cumin, and coriander for about a minute.

चार /char/ 4. Stir in the rice, lentils, coconut milk, water, and lemon juice.

पांच /panch/ 5. Bring to a boil, reduce to a simmer with partial covered for 45 minutes. Stir often.

 (a) Add more water if desired texture.

छ: /chay/ 6. Stir in the spinach and peas. Cook a few minutes or more.

सात /sāth/ 7. Serve in bowls with yogurt on top.

Try some of our other 

Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

or

curry dishes: https://veggiefernandezs.blogspot.com/search/label/curry

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Mushroom Stroganoff

Strognaoff means a dish of sautéed pieces of beef or a substitute served in a sauce with sour cream. Here, I use just mushrooms and no sour cream. The dish is named after the Russian family "Stroganovs" who were involved in the settlement of Siberia.

                                                                  Гриб строганов (Russian)   

                                                                      / grib stroganov/  

                                                                            serves 4

1/2 ounce (15 g) dried organic mushrooms, coarsely chopped 

olive oil

minced organic onion

minced garlic cloves

1 pound (455 g) mixed organic mushrooms, thinly sliced

1 Tbs. (15 g) brown rice miso paste

2 Tbs. (30 g) organic almond butter

1 can (14 oz./ 400 ml) organic coconut milk

chopped chives

один /a-deen/ 1. Place the dry mushrooms in a bowl and cover with boiling water, soak for about 20 minutes.

два /dva/ 2. Place a saucepan over medium heat and add a drizzle of olive oil.

три /tree/ 3. Once it warms, sauté the onions and garlic between 5-10 minutes, until soft.

четыре /chye-tir-ye/ 4. Add the fresh mushrooms a cook another 10 minutes.

пять /pyat/ 5. Stir in the miso and almond butter. 

шесть /shest/ 6. Add the coconut milk, dried mushrooms, and the water they have been soaking in. Stir and bring to a boil.

cемь /syem/ 7. Reduce the heat and simmer for 20 minutes.

восемь /vo-syem/ 8. Stir in the chives. Save some for garnish.

  (a) If it is too thick, stir in a little hot water.

Приятного аппетита!

/priyatnogo appetita/

Bon appétit!

Try

"Chicken Stroganoff / Курка Строганов (Ukrainian)"

https://veggiefernandezs.blogspot.com/2014/08/chicken-stroganoff.html

"Ground Turkey Strognaoff / Земля Турции Строганова (Russian)"

https://veggiefernandezs.blogspot.com/2019/03/ground-turkey-stroganoff.html

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GF-DF/Vegan Chocolate Mousse Pie

It is difficult to find dairy-gluten free desserts, so this pie will be a treat, and vegan!

There are two types of crust, baked or no-baked.

Serves 12

Filling sets for 6 hours or up to 2 days

Chill the coconut milk overnight

CRUST: 

1 2/3 cups (215 g) organic old-fashioned rolled oats

1/4 cup (30 g) coconut sugar

1/4 tsp. (1,2 g) sea sat

1/4 cup (60 ml) melted coconut oil

1. Preheat the oven to 350F (175C).

2. In a blender or food processor, first blend the oats, sugar and salt, then the coconut oil. It will be like a cookie dough.

3. In a tart tin, use wet hands or a flat bottom of a glass to press the dough into and up the sides.

4. Bake for 15-20 minutes, until it is dry on top and fragrant.

5. Cool completely before the filling.

NO-BAKE CRUST:    

1 1/2 cups (195 g) organic pitted dates

1 1/2 cups (195 g) organic pecans or skinned orated hazelnuts

little water or almond butter

1. In a flood processor, pulse the dates and nuts. If needed, add a little water or almond butter

2. Press into the pice tin.

3. Chill before the filling.

FILLING: (Refrigerate at least for 6 hours.)

1 pound (455 g) medium-soft or firm organic tofu, drained, room temperature

1 Tbs. (15 g) cocoa powder

2 Tbs. (30 ml) diary-free milk or vegan nondairy milk

1 tsp. (5 ml) vanilla extract

1 tsp. (5 g) organic orange zest or instant coffee (optional)

1 3/4 cups (225 g) melted dark chocolate chips

1. Blend in a food processor all the ingredients except the chocolate chips.

2. When the mixture is at room temperature, add the melted chocolate.

3. Blend again until the mixture is uniformly chocolatey and creamy.

4. Smooth the filling onto the cooled pie crust, piling high.

5. Refrigerate for at least 6 hours or up to 2 days.

6. After 6 hours, cover it.

TOPPINGS: (It can be made up to a week before hand.)

14-ounce (415 ml) can of organic coconut milk, unshaken and chilled overnight

2 Tbs. (30 g) organic maple syrup

1/2 tsp. (2,5 ml) vanilla extract

1. Remove the coconut milk from the refrigerator but do not shake it!

2. Scoop out the hardened coconut milk into a bowl. Leave the coconut water behind (store in a glass jar in the refrigerator for other usages).

3. Hand whip or hand mixer until slightly fluffy.

4. Add the maple syrup and vanilla extra. Do not whip.

5. Store in airtight container in the refrigerator.

BERRIES or FRUITS:

Your choice of organic.

SERVE:

organic, vegan/dairy-free coconut whipped cream

1. Remove the pie from the tin, leave at room temperature for 5-10 minutes.

2. Side and serve chilled with berries and/or fruits topped with whipped cream.

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Butter Tofu

 This is like an Indonesian chicken dish but with tofu.

Tahu mentega (Indonesian)

Preheat the oven to 400F (200C)

A. Tofu / Tahu:

1 package of organic tofu 

1 Tbs. (15 ml) olive oil

2 Tbs. (60 g) cornstarch

B. Sauce / Saus: 

3 Tbs. (45 ml) olive oil

1 diced organic onion

1 Tbs. (6 g) each: garam masala, coriander seeds, and grated ginger

3 sliced organic garlic cloves

1 tsp (or more) (2 g) each: paprika and curry powder

2 Tbs. (35 g) organic tomato paste

1 can organic coconut milk

satu 1. Wrap the tofu in a paper towel. Place a plate on top and something heavy. Press for 15-20 minutes.

dua 2. Sauté the onions in the oil.

tiga 3. Add the ginger and cook a few minutes.

empat 4. Add the rest of the spices, tomato paste, and coconut milk. Stir and simmer 10 minutes.

lima 5. Add the tofu and stir.

enam 6. Serve with rice, organic lime juice, and (gluten-free) bread or Naan bread.

Try "Butter Chicken (Slow Cooker):

https://veggiefernandezs.blogspot.com/2021/12/butter-chicken-slow-cooker.html

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Thai Coconut Soup

This northern Thailand soup is very versatile: vegan or not, rice or noodles, chickpeas or tofu... It is also served in Laos.

ข้าวซอย (Thai)

/khao soi/

"cut rice"

ເຂົ້າຊອຍ (Lao)

/khao sony/

Serves 6

A. Soup:

2 Tbs. (30 ml) coconut oil or olive oil

1/2 diced organic onion

2 Tbs. (30 g) lemongrass paste

1 Tbs. (9 g) each grated: ginger and garlic

1 tsp. (2 g) each ground: cardamom and turmeric (or 2 tsp./4 g of dry)

2 Tbs. (16 g) Thai red curry paste (GF)

2 lime leaves or 1 tsp./5 g lime zest

2 14-ounce (400 g) cans of light coconut milk

1 cup (240 ml) organic chicken or vegetable broth

2 Tbs. (30 g) organic coconut sugar or brown sugar

2 Tbs. (30 ml) organic lime juice

~Thai 

  Lao~

หนึ่ง /nùeng/ ๑ 1. Heat oil in a large pot over medium heat.

ຫນຶ່ງ /neung/ ໑ 

สอง /song/ ๒ 2. Add onion, lemongrass, ginger, garlic, cardamom, and turmeric.

ສອງ /sawng/ ໒

.

สาม /sam/ ๓ 3. Sauté for a minute.

ສາມ /saam/ ໓ 

สี่ /see/ ๔ 4. Mix in curry paste and lime leaves or zest. Cook for 30 seconds.

ສີ່ /see/ ໔

ห้า /hah/ ๕ 5. Slowly stir in coconut milk, broth, sugar, and lime juice. Mix well.

ຫ້າ /haa/ ໕

เจ็ด /jèd/ ๗ 7. Bring mixture to a boil and (#8)

ເຈັດ /jaet/ ໗ 

B. Proteins (choose one):

6 boneless, skinless organic chicken thighs

2 organic chicken breasts

12 ounce (340 g) extra-firm organic tofu, pressed and cut into cubes

19 ounce (545 g) chickpeas, drained and rinsed

แปด /ppaed/ ๘ 8. add one of the proteins, reduce heat and simmer.

ແປດ /bpaaet/ ໘

 (a) Cook chicken to 165F (74C) inside temperature. Transfer to a plate, shred, add back in the pot or serve on the side.

เก้า /gaao/ ๙ 9. Cover and for cook for 30 minutes.

ເກົ້າ /gow/ ໙

 (a) For a thicker broth, simmer uncovered until reduced to y0ur desired consistency.

C. Serving:

3 cups (390 g) cooked short-grain organic brown rice

2 cups (260 g) steamed or roasted organic sweet potatoes

2 cups (260 g) steamed organic greens such as spinach

2 organic green onions, thinly sliced

chopped cilantro or parsley leaves

1 organic sliced lime wedges

organic tamari

สิบ /sip/ ๑๐ 10. Serve in deep bowls with...

ສິບ /sip/ ໑໐

• ladle of coconut soup with some of the protein item
• top with potatoes, greens, green onions, and cilantro/parsley
• serve with lime wedges and tamari 

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Sweet Potatoes with Peanut Butter

 Nice combination for dinner or a holiday side-dish.

Serves 8

Pre-heat the oven to 325F (165C)

2 Tbs. (30 ml) organic (dairy-free) butter

2 minced organic garlic cloves

3 Tbs. (90 g) (gluten-free) flour

1 1/2 cups (360 ml) coconut milk

1 Tbs. (15 ml) chopped basil or 1 tsp. (5 ml) dried basil

1/2 tsp. (2,5 ml) Chinese five-spice powder or 1/4 (1,25 ml) ground cinnamon or nutmeg

3 pounds (1365 g) (=5-6) organic sweet potatoes, peeled and thinly sliced

1/2 cup (65 g) organic each: brown sugar and peanut butter

optional: organic peanuts and/or basil

1. Grease the bottom and sides of a oven pan

2. Line with parchment paper, allowing ends to extend above the edges.

A. Sauce:

1. Melt the butter over medium heat.

2. Add garlic, cook a minute.

3. Whisk in the flour.

4. Continue whisking while adding the coconut milk, until thickened and bubbly.

5. Stir in the basil, five-spice power, some black pepper. Then remove from the heat.

B. Peanut sauce:

1. Mix well the sugar and peanut butter.

C. Sweet potatoes:

1. Arrange in the pan, overlapping slices. Lay about 4-5 times.

2. Spoon some sauce over each layer, about 1/4 cup (60 ml). Save some for the top layer. 

3. Spread the peanut butter mixture on top.

4. Add the rest of the sauce.

D. Bake:

1. Bake uncover about an hour, until bubbly and golden and potatoes are tender.

2. Remove from the oven and let it sit about 30 minutes.

3. Remove sides of the pan and peel away the paper.

E. Serve:

1. Slice into wedges and top with optional peanuts and/or basil

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Okra Curry

When I think of okra, I picture a Southern American dish. Though, my Turkish landlord taught me an okra dish.-Mike  

Okra has a long history in Indian cuisine.

भिंडी करी (Hindi)

/bhindee karee/

6 Tbs. (90 ml) olive oil

1 1/2 pounds (680 g) organic okra, remove the stems

1 chopped organic onion

3 minced organic garlic cloves

1 Tbs. (9 g) or more to taste, each: curry powder and grated ginger

2 1/2 cups (600 ml) organic vegetable broth

1 cup (240 ml) organic coconut milk

2 tsp. (10 g) organic honey

1 tsp. (5 g) cornstarch (also called: maize, starch, or cornflour)

10 sprigs of cilantro or parsley, chopped

organic lime wedges 

एक /ek/ 1. Heat 2 Tbs. (30 ml) oil in a skillet over medium-high heat.

दो /do/ 2. Add half of the okra and cook, stir, until crisp and browned on most sides, 5-7 minutes.

तीन /teen/ 3. Transfer to a bowl and cook the rest.

चार /chār/ 4. Let skillet cool a little.

पांच /pānch/ 5. Heat rest of the oil over medium heat.

छ: /chay/ 6. Add the onions and cook fo 5 minutes.

सात /sāth/ 7. Stir in the garlic, ginger, and curry powder, cook a minute.

आठ /āt/ 8. Stir in the broth, scrap up the browned bits, and bring to a simmer.

नौ /nao/ 9. Cook and stir f0r 15-20 minutes.

दस /das/ 10. Whisk the coconut milk, honey, and cornstarch in a bowl, then whisk into the skillet.

ग्यारह /gyārah/ 11. Bring to a simmer and cook about 30 seconds.

बारह /bāraha/ 12. Stir in the okra and any juices. Simmer a little longer.

तेरह  /tēraha/ 13. Transfer to a bowl. Sprinkle with cilantro/parsley and serve with lime wedges.

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Mango Salsa

It is believed that mangos originated between Myanmar, Bangladesh, and northwestern India. Worldwide, there are several hundred cultivars of mango. The mango is the national fruit of India, Pakistan, and the Philippines. It is also the national tree of Bangladesh. A raw mango contains 44% of the daily value of vitamin C. 

mango fruit on a tree

मैंगो साल्सा (Hindi)

/maingo saalsa/

Makes about 1 1/2 cups (360 ml)

about 3 ripe organic mangoes, cut into bite-size pieces or 15 ounce (430 g) organic can of mangoes 

1 organic lime

2 Tbs. (12g) fresh cilantro or parsley or handful of chopped fresh leaves

pinch or two dried red chile to taste

1 Tbs. (15 g) organic sugar

optional ingredients:

• 1/4 cup (60 ml) organic coconut milk
• 2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos
• pinch or two turmeric
• sambal to taste

एक /ek/ 1. Mix the mango spices with lime zest, juice, and cilantro/parsley. 

दो /do/ 2. Mix in any optional ingredients. 

तीन /teen/ 3. Sever over:

• meats
• fish
• rice
• ice cream
• pan cakes or waffles
• etc.

चार /char/ 4. Serve in:

• in tacos
• burrito bowls
• quinoa salad
• hummus
• burger patties
• soups
• scramble eggs
• etc.

पांच /panch/ 5. Blend the ingredients in a food processor for a marinade sauce.

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Rice and Peas

Peas, rice and other ingredients are found on the table throughout the Caribbean. Each house has its own recipe. Try this one. Add other ingredients as you wish.

Serves 3

1 cup (130 g) organic rice

2 cups (480 ml) organic coconut milk

2 thyme springs

1/2 can (7-ounces/175 g) organic green or black-eyed peas

2 minced garlic cloves

1 tsp. (2 g) minced ginger

1 chopped organic green onion

1 Tbs. (15 ml) olive oil

green chilies or 1/2 habanero chile 

1. Heat the oil and sauté the peas, garlic, ginger, chile, and onions.

2. Add the rice and coconut milk into the rice cooker.

3. Add the thyme and the peas mixture.

4. Set the timer on your machine.

5. Let is steam for 5 minutes after the rice is done.

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Tofu Skewers with Red Curry

 They can be grilled or baked in the oven.

เต้าหู้เสียบไม้พริกแดง (Thai)

/têāh̄ū̂ s̄eīyb mị̂ phrik dæng/

Serves 4

Will take several hours to prepare.

Preheat the gill to 350F (400C)

1 14-16-ounce (400-455 g) block organic firm tofu, cut into 3/4 inch (2 cm) thick

1/4 cup (60 ml) organic unsweetened coconut milk

1/2 cup (120 ml) soy sauce or gluten-free liquid aminos

2 Tbs. (30 g) Thai red curry paste

1 Tbs. (15 g) fish sauce

4 minced organic garlic cloves or more to taste

1 Tbs. (15 g) grated ginger

zest of 1 organic lime

juice of 1 organic lime

1 (Japanese) organic eggplant, cut int half lengthwise and sliced into thick pieces

organic mushrooms

organic cherry tomatoes

organic red pepper, cut into pieces

optional: 

• peanut sauce*
• Sriracha 
• coconut rice (made with coconut milk, 1 Tbs./15 g sugar, and toasted sesame seeds for garnish)

หนึ่ง /nùeng/ ๑ 1. Place an even layer of tofu on a towel. Cover with another towel. Place a heavy object on top. Let stand 30 minutes. Cut into cubes.

สอง /song/ ๒ 2. In a bowl, add together the coconut milk, soy sauce/liquid aminos, curry paste, fish sauce, garlic, ginger, lime zest, and lime juice. 

สาม /sam/ ๓ 3. Save a Tbs. (15 ml) to mix with the peanut sauce.

สี่ /see/ ๔ 4. Pour half of the mixture over the tofu. Set for an hour or overnight.

ห้า /hah/ ๕ 5. Add eggplant, mushrooms, and red bell pepper to the rest of the mixture. Set in the refrigerator for 1-2 hours.

หก /hòke/ ๖ 6. Use eight 10 to 12-inch (25-30 cm) wooden skewers, soak in water for 30 minutes.

เจ็ด /jèd/ ๗ 6. Thread each skewers with mushrooms, tofu, eggplant, cherry tomatoes, and bell pepper pieces.

แปด /ppaed/ ๘ 8. Brush some oil on the grill and grill for 12-13 minutes or in an oven. Turn over halfway through cooking.

เก้า /gaao/ ๙ 9. Serve with the any or all of the optional items.

*Peanut Sauce

Makes about a cup (240 ml)

1/2 cup (120 ml) (dairy-free) organic peanut butter

1/4 cup (60 ml) unsweetened organic coconut milk

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

1 Tbs. (15 ml) each: tofu marinade sauce, fish sauce and water

2 tsp. (10 g) organic brown sugar

สิบ /sip/ ๑๐ 10. Combine all the ingredients. 

 

สิบเอ็ด /sip et/ ๑๑ 11. Add more water if it is too thin.

ขอให้เจริญอาหาร! (Thai)

/K̄hx h̄ı̂ ceriỵxāh̄ār/

Have a good appetite!

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Mango recipes

There are hundreds of mango varieties. They contain vitamin C and folate, which is essential for healthy cell growth. So, here a few ways to enjoy this summer fruit.

mango tree

~Use organic ingredients if possible.~

I. A refreshing sweet snack by itself.

II. Sprinkle with chili powder and add a squeeze of lime.

III. Mexican salsa: Chopped mango, red onion, jalapeño, lime juice, and cilantro; use as a dip or onto of fish or chicken

IV. Skewer kababs: mango chunks with peppers, onions and tofu or meat; grill

V. Salad: layer thin mango slices with avocado and a citrus vinaigrette

VI. Indian lassi drink: mango, yogurt, cardamom, and cinnamon; purée

VII. 

Mango Thai Rice

ข้าวมะม่วง (Thai)

/K̄ĥāw mam̀wng/

"mango rice"

Serves 4

1 cup (130 g) organic rice

1/2 cup (120 ml) organic coconut milk

2 Tbs. (30 g) organic sugar

2 organic mangoes, peeled and pitted

Rice:

หนึ่ง /nùeng/ ๑. 1. Soak rice, covered in water overnight, rinse and drain.

สอง /song/ ๒. 2. Layer the rice on cheesecloth and fold around the rice. 

สาม /sam/ ๓. 3. Place in a steamer for 20 minutes.

สี่ /see/ ๔. 4. Remove the rice and place in a bowl.

ห้า /hah/ ๕. 5. Pour the coconut milk over, mix, and rest for 20-30 minutes.

หก /hòke/ ๖. 6. Slice the mango into thick slices.

Sauce:

1/2 cup (120 ml) organic coconut milk

2 Tbs. (30 g) organic sugar

1/4 cup + 2 Tbs. (120 ml) water

1 Tbs. (15 g) cornstarch

1 tsp. (2 g) sesame seeds

เจ็ด /jèd/ ๗. 6. In a small saucepan, combine the coconut milk, sugar, and 1/4 cup (60 ml) water. Let it summer.

แปด /ppaed/ ๘. 8. Mix the 2 Tbs. (30 g) of cornstarch with water. Let it stand.

เก้า /gaao/ ๙. 9. Whisk in the hot coconut milk. 

สิบ /sip/ ๑๐. 10. Cook for a few minutes.

Serve:

สิบเอ็ด /sip et/ ๑๑ 11. Place the rice on a plate. Arrange the mango slices on the side. Drizzle with the sauce. Sprinkle with sesame seeds.

ขอให้เจริญอาหาร (Thai)

/kŏr hâi jà-rern aahăan/ 

Bon Appétite

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