Tag Archives: thai

Thai Peanut Ice Cream

27 May

Um, yes. It is summer. And summer demands ice cream. And since I covet anything peanut butter, it did seem like an excellent place to start.


  • 1 c skim milk
  • 1 c coconut milk (I used SoDelicious)
  • 1/2 c cream
  • 2/3 c sugar
  • 1/2 tsp salt
  • 1/2 tsp powdered ginger
  • 1/4 tsp cinnamon
  • 2 shakes cayenne (3 or 4 if you like it spicier!)
  • 3 tbsp cornstarch
  • 1.5 tbsp corn syrup
  • 2 tbsp cream cheese
  • 1/3 c creamy peanut butter


  • Stir together 1/3 c milk and cornstarch, set slurry aside.
  • In a medium sauce pan, whisk together remaining milk, coconut milk, cream, spices, sugar, salt, and syrup. Bring to a boil over med-high heat, cook for a few minutes, stirring constantly, then stir in slurry, stirring until thickened. (Add more cornstarch-milk-slurry if it’s not getting thick)
  • Put peanut butter and cream cheese in a metal bowl and pour in some of the hot milk mixture, whisking until super smooth. Then pour in remaining mixture and whisk until smooth.
  • Submerge bowl in an ice water bath. Once cool, use ice cream maker to process.
  • Peanut creamy goodness will ensue. I promise.

Thai Butternut Squash Soup

3 Nov

Squash week continues! (We had a brief respite on Tues night, when I had to go to a work dinner and had to do without squash.)

Wed night was: Thai Butternut Squash Soup, adapted from Rebecca’s recipe here. I found this soup super easy, especially if you’ve pre-roasted (we roasted 2 squashes on Mon) the squash. Lots of big flavor and sweetness from the squash and the red curry, but with the yogurt, it cools the flavors a bit.


  • About 2-3 cups of the insides of a roasted squash– pre-roast this to save time. Squash should soft and mushy, almost puree consistency.
  • 2 tablespoons olive oil
  • 1 onions, chopped
  • 2 tablespoon red Thai curry paste
  • 1 garlic clove chopped
  • Salt and pepper to taste
  • Pinch of cayenne to taste
  • 1 14 oz. can coconut milk
  • 1/2 – 1 cup stock (veg or chicken), depending on the consistency you’re going for
  • 2 handfuls cilantro or lemon basil, chopped
  • Fat-free plain yogurt


  • Heat the olive oil in a large soup pot. Toss in onion and sautee until glassy, stirring often. Add in the garlic, salt, pepper, cayenne, and red curry paste and stir often so the seasoning really comes out.
  • Add in the squash, coconut milk, and stock, stirring less frequently, until soup reaches a boil.
  • Add in cilantro/lemon basil and stir. Add in some plain yogurt (~1/2 c.) to taste if you’d like the soup more creamy.
  • Take off heat and purée the soup with a hand blender.
  • Serve with dollop of plain yogurt in the center and garnish with twig of cilantro/basil.