Comments on: Green Coconut Curry with Thai Jicama Salad

By: Matthew

Matthew — Thu, 25 Dec 2008 18:37:38 +0000

That sounds like a great way to save time midweek! However, once prepped, chopped or peeled, vegetables start losing nutrients due to exposure to the air and oxidation. How long did your vegetables seem fresh? 2 Ways you can minimize oxidation is to chop them into larger pieces, and store them in an air tight bag. Check out our lettuce storage tip for how to suck the air out of a zip lock.

By: Dara

Dara — Thu, 25 Dec 2008 03:13:27 +0000

wow this looks delicious! ive been playing around with thai curries because they seem like a version of a stir-fry but fancier and have taken to this idea: prepping veggies ahead and putting them in jars. it was inspired from your post a few months back about opening the fridge and seeing whats there…. i decided id cook dinner and once i was all sated, i had the energy to think beyond the moment. instead of cleaning up, i chopped a bunch for the week ahead and it made everything easy… veggie scrambles in no time… and barely any cleanup for the nightly meals.. fun times with multi-color veggies… cant wait to make the jicama salad.

By: Leslie & Andy

Leslie & Andy — Wed, 27 Aug 2008 01:30:20 +0000

We usually play it safe — but we decided to try your curry chicken recipe for dinner tonight. We feel so proud and accomplished. The recipe was easy to execute and the result was GREAT (“curry-licious!” says Andy). Thanks!