There is something so sweet about gathering around a kitchen table– something beautifully simple about a messy kitchen and the imperfect people who fill it. There is something divine about the conversations that happen around a simmering pot of curry or a frenzy of chopping knives. Gathering with the people I love and cooking a delicious meal truly brings so much joy and serenity in the midst of my crazy season of moving and finals! I am thankful for friends who share not only my love for food, but specifically Thai food. Oh, yum.
Thai food has to be my all time favorite kind of food. The emphasis placed on flavors, spices, and aromatic components has me believing that I could probably eat thai food for every meal and not get tired of it. Not only does it incorporate some of my favorite herbs and spices (basil, ginger, turmeric, lime), but it caters to my complicated food intolerances. Not being able to eat dairy or gluten, thai food gives me an indulgent outlet to eat flavorful foods and not feel sick! My family is also big on thai food, so not only do we eat it a lot when we go out, but we also LOVE to cook it at home. My sister has become quite the chef in this department and she has perfected the art of peanut sauce and spring rolls. We actually made thai food for Christmas last year, if that gives you any indication of how thai-obsessed we are. I have been craving good thai food here in Hawaii, and after seeing a recipe on one of my favorite nutrition blogs (check her out!), I gathered some of my girls for a thai cooking extravaganza! We tackled the turmeric lime coconut curry I found on the blog, whipped up some peanut sauce (a must with any thai feast), and made a beautiful assembly line for the spring rolls, which are almost more fun to make than they are to eat! I encourage you to try the recipe for yourself-it is unbelievably delicious!
First, we gathered, chopped, and took some flavorful photos, highlighting our favorite ingredients!
The kitchen became a colorful display of veggies and herbs!
For the spring rolls, we chopped carrots, cucumbers, purple cabbage, & shrimp. We threw in some rice noodles and fresh cilantro. We then tossed all the ingredients in some rice paper, rolled them, and dipped our creations into our creamy peanut sauce! You can get really creative with the ingredients, using whatever you have on hand, or your favorite go-to herbs.
As some of us were rolling and assembling, others were working on the delicious curry. The great thing about curry is that it is basically a one pot free-throw kind of dish. We threw everything into a big pot (improvising heavily with the recipe) and let it simmer while we devoured the delicious spring rolls.
The finished product: absolutely delicious. We enjoyed our feast on the outdoor lanai as the sun set over the ocean in the distance. Of course, ten minutes into our meal the rain graced us with its presence, and we moved the party inside.
My soul was overjoyed in this moment, in this night. Being away from family and the intimacy that I am used to sharing with them can sometimes hurt and thing sting of missing them gets to me from time to time. But in moments like these, in the beauty that is created around a hectic kitchen, I am reminded that I have the most incredible and loving family here in Hawaii. My heavenly father has spoiled me with sisters here that encourage, challenge, and love me far better than I deserve. I am thankful that the Lord has given us not only each other, but delicious food that brings joy to our hearts (and tummies) and gives us a reason to gather and enjoy the warmth of conversation and laughter that comes in the midst of chopping and peeling.
- 1 package thin rice stick noodles
- 4 long carrots, peeled and grated into thin strips
- 1-2 cucumbers, cut into matchstick pieces
- ½ head of purple cabbage
- 1 cup chopped cilantro
- 2 cups of shrimp, chicken, or protein of choice
- 1 package of round rice paper wrappers
- Boil a pot of water and cook the rice noodles as directed by their specific packaging
- Fill a pie dish with warm water, make sure it isn't too hot. Dip 1 rice paper wrapper into the water for about 10 seconds, then transfer to a cutting board until the wrapper is pretty pliable. It doesn't take long, so don't let it get too sticky.
- Assemble! It's that easy! Add your pre-chopped carrots and cucumbers, along with your cabbage, noodles, shrimp, and cilantro and you are ready to go! Roll carefully, as the rice paper rips easily. Place each on a flat plate and cover with a damp towel so avoid them getting too sticky. Or just eat them as you go... that's what we did!
- Dip in your favorite peanut sauce and enjoy!