Memories of Chiang Mai

Thailand is an exotic fragrant place. The Thai people are so warm and kind and peaceful. As I meandered through the Chiang Mai night markets, shopping with my eyes and snacking from stall to stall. I watched artisans craft incredibly detailed works of art from the thinnest sheets of tins and stumbled upon carts upons carts filled with traditional souvenirs of Thailand and some not so traditional chochkas like knock-off Premier League kits.

Thai ingredients are so readily available in the supermarkets these days. Our taste buds have become more global and it is reflected in the selection at the grocery store. I remember walking up and down the aisles of a Wal-mart grocery store in a suburban neighbourhood several years ago and to my surprise, I found an array of Indian and Thai ingredients. I guess there was a time when Italian food was considered exotic. Baby, we've come so far.

If you are having difficulty locating lemongrass or lime leaves at the regular grocery store, (and I do!)- try an Asian supermarket. They may have it in the fresh produce aisle or you might be able to procure it frozen. It is really worth the venture because it adds a rich layer of complexity which is unparalleled. You can buy these ingredients fresh and chuck them in your freezer in a freezer bag. They keep.



Thai curries make great vegetarian meals. Although, chicken, turkey and beef are also great with red curry. We have been receiving organic vegetables on a weekly basis and I have found that this is a great way to make sure this gorgeous produce gets eaten.

Vegetable Red Curry

1 tbsp red curry paste – more if you dare!
3 lime leaves
1 lemongrass stalk – halved and bruised slightly
1 can coconut milk (I use a lower fat brand)
1 medium red onion
2 small blocks of soft tofu (or 2 chicken breasts)
1 large carrot
1 medium eggplant
1 large green bell pepper
1 large acorn roasted squash*
2 tbsp of noc mam (Vietnamese fish sauce)


1. Heat a medium sized saucepan on medium heat, add the red curry paste and coconut milk. As the curry melts into the coconut milk, prepare your vegetables by dicing the red onion, the eggplant, and green pepper. Peel and slice the carrots into quarter inch discs. If you roast the acorn squash the night before, take it out of the fridge, scoop out the flesh and break up into small chunks. Add the vegetables to the pot, place the lid on the pot and turn down the heat to a low simmer.

2. Simmer on a low-medium heat for 15 minutes until the carrots cooked but still firm. Cut the tofu into small dices and add to the pot alongside 2 tbsp of the Vietnamese fish sauce. Give it a quick stir to incorporate the tofu, being careful not to break up the tofu. Don’t be put off by the smell, it’s pungent! It does lend the curry a salty, briny, rich flavour.

3. Serve on a bed of rice and enjoy!

*In the autumn, the farmers markets have an abundance of squashes. To prepare them, I give them a quick wash, slice them down the middle, and scoop out the seeds and innards. Place the squash on a baking tray, add two heaping spoonfuls of brown sugar and bake in a 350 degree oven for at least an hour. Leave on the counter to cool slightly. Once cool, scoop out the flesh and add to your favourite recipe. Be sure to add the amber brown sugar syrup to the recipe. It makes the red curry shine!

Weekday Stir Fry

This summer Ryan and I signed for a half share of a Community Sponsored Agriculture (CSA). We used to have organic vegetables delivered to our condo but stopped when our lifestyle changed. Since we bought the house, we have been more conscious of our ecological footprint and how we live and the decisions we make daily impacts the world around us. I read an article about CSA and found one that delivers to our neighborhood. It seemed like an appropriate answer to the our need for fresh food and we liked the idea of supporting a small scale farm doing something we believe in.

The depot is a ten minute walk from our house and down the street from a new farmer's market. We walk to the farmer's market first to top up on the meats, fruits and cheese, and then off to the depot to pick up our weekly vegetables.

Serves 4
Stir fries are one of the fastest and healthiest ways to bring a meal to the table – and you usually have all the ingredients right at home. This recipe is almost vegetarian. And you shouldn’t roll your eyes if you aren’t inclined that way because you don’t believe it’s a meal without meat. Give it a try.

If you’re wondering why I have used quinoa which is a high-protein grain instead of rice (and boy do I love rice!), it's a nice change and still just as satisfying. Quinoa has a nutty and crunchy texture and it is a delight, even if it is unusual pairing for a stir fry.

1lb block of tofu
4 baby bok choy – rinsed well (or use 4 c of bagged baby spinach)
1 red bell pepper
1 tbsp vegetable oil
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp malt vinegar
1 tbsp corn starch + 2 tbsp of water mixed thoroughly to make a slurry

1 tsp black sesame seeds

2c quinoa, rinsed
1 1/2c vegetable stock

1. Add quinoa and stock into a saucepan and cook on medium-high
2. Quickly chop vegetables into bite size pieces.
3. Heat oil in a large skillet or wok, once the oil shimmers, add vegetables and sauté quick, once the greens have wilted, add tofu, fish sauce, oyster sauce, & vinegar.
4. Once warmed through, stir cornstarch and water together and add to vegetables. The cornstarch will turn the liquid cloudy, once it heats, the cornstarch transforms into a shiny translucent glaze. Stir to coat vegetables & tofu. Turn off heat and plate. Sprinkle black sesame seeds on top of stir fry.