You guys know that I’m not exactly what I’d term “picky” when it comes to cooking. I play pantry roulette on frequent occasion because I am too lazy to follow real recipes, and it usually works out.
As always, the game started with a rousing round of “what ingredients do I currently have in my possession that are still okay to eat?”
It can be a risky game. RIP, my friend.
Pantry, pantry, what’s in the pantry?
But otherwise, it was all chop-chop-dice-dice-cook-cook-done!
And, lo and behold, surprise success yet again! I’m giving all the credit to my Whasian roots this time.
Putting my new post-HLS recipe-writing skills to use…
Green Curry Mac & Cheese
Print this recipe!
Similar to my Sweet & Whasian Tofu, this “dish” (I use the term very loosely) has a whole east-meets-west-in-your-mouth kind of vibe to it. Creamy and zesty, this one is potentially very weird, yes, but good! You’ll end up with plenty of curry sauce leftover as well, so bring it to work and pour it over some rice for a fast and delicious homecooked meal!
Prep Time: 5 minutes
Cook time: 20 minutes
1 tablespoon extra virgin olive oil
1 large clove garlic, minced
1 medium yellow onion, chopped
2 medium zucchini, chopped
1 medium bell pepper, chopped
1 (6 oz.) box of Annie’s Organic Shells & Cheese (White Cheddar)
1 tablespoon green curry paste
1 (14 fl. oz.) can light coconut milk
1 teaspoon fish sauce (optional)
1 large tomato, chopped
Salt & pepper to taste
1. Set a pot of water on the stove to boil. Heat olive oil in a saute pan to medium heat, then add garlic and onion. Cook for about 5 minutes, or until onions become translucent. Add zucchini and bell pepper, cook for an additional 5 minutes. Season with salt & pepper.
2. While veggies are cooking, add the noodle shells from the mac & cheese to your boiling water. Cook per the instructions on the box, then set aside.
3. In the same pot you cooked your noodles in (or a separate one if you don’t mind doing more dishes) mix curry paste, coconut milk, fish oil and cheese packet from mac & cheese over low heat until all is dissolved thoroughly.
4. Add cooked veggies and chopped tomato to curry mixture and bring the sauce to a simmer. Allow to simmer and reduce for an additional 5 – 10 minutes, or until curry is of desired thickness. Pour some of the sauce over noodles and enjoy!
Strange? Yes. But delicious? Definitely. And a much fancier take on just a plain ol’ box of mac & cheese, don’t you think?
See? I told you there’d be leftovers.
And judging from the way these vultures were buzzing around, it must have smelled good, too.
No curry for you!
And just one more…
We’re dogsitting for my sister right now, in case you couldn’t tell.
Are you a fan of fusing cuisines together? Or does this seem like it’s just a little bit too weird for you? I’m always interested in other people’s take on it, but I find it fascinating. I mean, I kind of AM fusion, you know? So why wouldn’t I want to eat Whasian food?