The weather here has gone from warm to hot in just a matter of a few days. I feel like we’ve bypassed spring completely and are going to have a long, hot summer. Yesterday, the kids went swimming for the first time this year – and probably the earliest time of the year they’ve been in a pool! I don’t know what it is but as soon as it gets hot my appetite takes a dive. I have no desire to spend time in the kitchen over the stove. It’s been wonderful having a wide variety of produce all year long but there’s even more the warmer it gets. Most vegetables here are eaten cooked but I’ve always preferred them raw – so this creation combines a little bit of everything. If you have leftover rice preparing it will be even easier.
- 1 package Saffron Road Thai Red Curry Simmer Sauce
- 1 lb beef or veal filet sliced thinly
- any other vegetables you like
- sesame oil
Trim beef of excess fat and slice into thin strips. Marinade in Thai Red Curry simmer sauce for at least an hour but as much as 24 hours.
To assemble the bowl first peel and slice all vegetables. The presentation is very nice when everything is a similar size and style of cutting but it’s not critical.
In a skillet heat 2 Tbsp of sesame oil and add a layer of pre-cooked rice. Don’t stir the rice, wait until the bottom gets a little brown and crispy.
Build the bowl by adding rice to the bottom.
Grill the meat or cook it in a skillet. You won’t want to overcook the meat – just look enough to cook through. Overcooking will lead to tough meat.
Add the meat on top of the bowl and then add the vegetables around it. Drizzle any extra sauce from the pan to the top. Eat hot!
I’ll leave you today with a picture of the High Atlas Mountains in late spring. The snow is still capping the highest peaks while the lower elevations have changed from dusty brown to green cover. Flowers are blooming and crops are being harvested. This is my favorite place in all of Morocco!