Vegetable Red Curry and The Girl Scout Cookie Hack
Good Morning Everyone!
Wow do I have something exciting to share with you! Are you ready? Okay, so when I was a child I participated in the Girl Scouts. I didn’t go past being a Daisy before I got bored and wanted to try something else. However, I will forever love Girl Scout Cookies. For me, when it comes to Girl Scout cookies I immediately think of thin mints. Not just any thin mints…. frozen thin mints. If you’ve never tried a frozen thin mint, my friend… stop what you’re doing, buy a box from your local, bubbly girl scout troop, and toss that box in the freezer for 1 hour! I promise you they are simply divine. But, there is a downside to the ever-popular cookie.
First off, the Girl Scouts do their annual cookie selling spree only in the Spring. Which means for 3/4ths of the year I am left in a lurch without these blissful confections. That simply just won’t do! Second, they are about $5 USD per box. Now I get it. We’re helping the little girls and their troop, etc. etc. But for $5 I can get several store-bought cookies… and maybe a bottle of water thrown in too. Needless to say, it’s a bit pricey. So I admit that when the patch-wearing, adorable children came skipping up to us at the grocery store pleading for us to buy their cookies… I had to pass. Oh how I wanted those Thin Mints, but I just couldn’t justify the price! Does anyone ever really ration a box of Thin Mints? I don’t think so. I was left feeling dejected and longing for my childhood treat…. until now.
Ladies and Gents I present to you the generic cookie that not only is cheaper… but tastes identical to the Girl Scout Thin Mint: Walgreens’ Nice! Fudge Mint Thins!! These cookies cost only $2.99 at y our local Walgreens drug store and when frozen, taste exactly the same as Thin Mints! Unlike thin mints where the cookie inside is chocolate, these cookies are coated in mint-chocolate fudge, and the vanilla cookie has mint extract infused into it. So you still get that chocolate-y-mint flavor that we all adore. Perfect, right? 🙂
And now, onto the recipe!
As our last day of the 5-day curry stretch comes to a close I want to leave you with a sweet, red curry recipe. This curry is my daughter’s favorite. Unlike the intense spice of green curry, or the medium heat and flavor of yellow curry, red curry has an earthy, sweet blend that works really well with chicken, potatoes, and vegetables. I chose to use tofu in our curry to ramp up the healthy protein, but feel free to use whatever meat or seafood you desire. Enjoy this easy recipe everyone, and keep on cooking! ❤
Vegetable Red Curry
Courtesy of: Lisa aka The Noob Chef
Yields: 4 servings
- 1 block extra-firm tofu, drained and cubed
- 1/4 c. Sweet Red Curry Paste
- 1 can coconut milk
- 2 potatoes, rinsed and cubed
- 1/2 sweet yellow onion, diced
- 1 c. mixed frozen vegetables
- Preheat the oven to 400 degrees (F) . Toss the potatoes in a baking dish with a drizzle of olive oil and a pinch of salt. Roast for 1 hour.
- When the potatoes are nearly done, in a large sauce pan, toss in the curry paste, coconut milk, onion, and frozen vegetables. Saute for 10 minutes on medium heat or until onions are soft and the vegetables are well-cooked.
- Add in the cubed tofu and cooked potatoes. Continue cooking for another 1-2 minutes. Serve with cooked rice and enjoy!