Foodie Friday: Radishes and, um, green curry. Separate, not together.

Radishes.  I have a confession. . . it’s blasphemous, I know, but I really don’t like radishes.  If there are a whole lot of extra radishes in the leave one, take one bin at the CSA pick-up site, they’re probably mine.  I’m sorry.  I’ve tried for YEARS to love the radish, but I don’t.  People who *do* love radishes give big thumbs up to the following recipes.

This first idea isn’t a recipe, so much as a way of eating radishes that a dear friend swears is the best ever.
One slice of chewy, good quality bread.
Butter it.
Layer thinly sliced (like RAZOR thin) radishes on it.
Salt it.
Eat it.

Yummy Radish Dip (your kids will actually eat!)

And, a solid “put any veggies into it and it’ll be good” recipe without radishes.
Carrie’s Green Curry
For the sauce, mix together:
1 cup coconut milk
2 T soy sauce
1 T sugar or other sweetener
1 1/2 T grated fresh ginger
2 t minced garlic
1 t green curry paste or to taste, this stuff can pack a surprising wallop. (I use “Thai Kitchen Green Curry Paste“)
1/2 t salt

I like to have at least one thing from each of the following categories in my stir fries.
Aromatics: Garlic, Onion, leeks, Fresh grated Ginger, minced garlic scapes
Veggies: Carrots, bell pepper, broccoli, snow peas, bamboo shoots, asparagus, scallions, mushrooms
Greens: Bok Choi, Chard, Kale, Spinach, shredded cabbage, fresh basil
Protein: Tofu, chicken, pork, beef, shrimp
Extras: cashews, almonds, mung bean sprouts, sesame seeds, red pepper flakes, fresh lime for squeezing over the top at the end

Stir fry up your veggies, add your sauce at the end and heat it through.
Serve over rice noodles in a bowl or with brown rice.  Yum.