@HelyanweOnNoiseApp 7 April 2023

So for lunch today, I cooked some yellow Thai curry chicken and a side dish of steamed egg tofu with a soy and chili oil sauce. For the Thai curry, I used a yellow curry premix and prepped vegetables like potato, onions, and carrots. I used chicken tenders for this dish but you could use any part that you like. I first Sautéed the vegetables in some oil and seasoned them with salt. I then added in the chicken to brown a little before adding in the yellow curry paste. After stir frying everything for a couple of minutes, I add in some water and coconut milk and then covering the lid, let the pot of curry simmer for a good 10-15 minutes on low heat. I finished the curry with roughly chopped fresh basil, seasoned to taste and the curry was done. For the egg tofu, I cut them up in roughly 1 and a half inch slices then prepped the sauce to drizzle on top. For the sauce I used soy sauce, vinegar, some oil and dried shrimp chili. Mix them up and add them to the egg tofu. Instead of steaming it, I used the oven instead which worked perfectly and turned out phenomenal. We ate these 2 dishes with rice. The curry was creamy and delicious and the tofu was smooth and silky with an added tang and spicy kick with the chili oil sauce. Yums! ~~ #food #foodie