Wed, Nov-25-15, 16:59
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Senior Member
Posts: 7,422
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Plan: P:E=>1 (Q3-22)
Stats: 168/100/82
BF:
Progress: 79%
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Outstanding Peggy! Thanks for sharing this. I'm a huge Thai food fan, unfortunately Rice is off my list of foods I get along with. There are many flavors that I can still use in making hybrid foods. I especially like the bird chilies, coconut milk, basil and other greens and fish sauce. Also I noticed you used Hoy Fong chili paste, I use that too now and blend it up with a stick blender to make Sriracha sauce without added sugar. Lot's of fun to still be had with the flavors there.
Also, on a fish sauce note, I have tried many from markets and have found this one to be especially good and 0 carb (just fish and salt) Red Boat http://www.redboatfishsauce.com/ its the real deal, very delicious and delicate and great for dipping and shaking.
Peggy, I'm also going to check out your Blog - looks great. Thanks again for sharing the Thai Chicken recipe.
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