Cheever Sauce

Pushing your boundaries. Some people sky-dive, some rock climb, others will run a marathon. I cook Thai. While this may bring on some eye rolls, it’s actually a big deal for me to cook up a cuisine I’m typically not used to preparing, especially when there are so many pros doing it around the city.  

When I need to go Thai, curry always hits the spot. More times than not, I always find that the curry dish I want on the menu doesn’t have enough of the delicious ingredients I’m looking for. I always embarrass whoever I am eating with by pestering the waiter, “Can you add baby corn? And maybe some shrimp too? Oh! and pineapple, yes I’ll have some pineapple too with that.”

This dish is perfect for someone like me who wants pretty much everything, because it’s just a simple curry sauce recipe. All I had to do was steam up my favorite veggies and pour the sauce over them to enjoy my perfectly balanced Thai feast.  

Read on for the recipe adapted from Paul Jarvi’s Eat Awesome 

WHAT a beauty right? I was casually shopping at this organic grocery store next to my apartment the other day, and when I sauntered over to the produce section to find what local veggies they brought in for the day, to my delight I see….PURPLE VEGETABLES. 

First of all, call me a culinary delinquent but never in my life have I seen purple string beans and purple peppers. And these weren’t produced in some biotech lab in Texas, these were locally farm grown!! I could hardly contain my excitement and knew I immediately had to use these veggies in my next post.

I prepared them in a salad so I could eat them raw and in all their purply glory. The kale looked amazing as well and was eager to make a raw kale salad since I had only been eating the green cooked.  Kale is a “meatier” green when raw, and I love it in salad because I feel it gives it more substance. (P.S. One cup of raw kale offers more than a full day’s recommended value of vitamins A, C and K. It is also a source of calcium, magnesium, iron, potassium, phosphorus, copper and manganese - aka time to get on the kale bandwagon)  I threw in some yellow cherry tomatoes, (for both taste and aesthetic reasons) toasted some sunflower seeds and made my own sunflower lemon dressing in a mason jar, which topped the salad of perfectly. 

How to make…