Thai green curry

Sometimes I feel sorry for our boring meals, the ones that don't make it onto the blog. So this post goes out to all the Thai curries we've been eating recently: so wonderful, so easy, and so easy to take for granted.

Here you see a green curry with veggies (bok choy, Japanese pumpkin, onion, peas), alongside pineapple fried rice with grated carrot. Usually some tofu gets thrown into the curry too, but not this time. I use Maesri brand green curry paste. Oh, and now that we have Asian food stores aplenty, and I've become reacquainted with kaffir lime leaves, I've resolved never to make a green curry again without adding some. They're that good! (Any recipe that says you can replace kaffir lime leaves with regular lime juice or zest is lying to you.)

Rice Krispie Treats Cookies

We had (1) some store brand Rice Krispie knockoffs that didn't taste that good, and (2) homemade vegan marshmallows that worked out kind of dense. I wanted to make cookies, and was inspired by this recipe for Momofuku Milk Bar's cornflake, choc chip and marshmallow cookies. And so I bring you Rice Krispie Treats Cookies:

 

I based the recipe on the Cowboy Cookies from Vegan Cookies Invade Your Cookie Jar, simply replacing the oats with the rice krispies, adding a marshmallow on top, and leaving out the coconut, chocolate and nuts. These were really good: incredibly sweet and butterscotch-ish, with a bit of crunch from the rice krispies.