Brown Sugar Cafe & “Paradise Garden”

Yesterday night, I went out to dinner, and I chose Brown Sugar Cafe mostly because I had a hunkering for Thai food and I hadn’t gone out for something other than the occasional sandwich from Subway in quite a while.  If you haven’t been to Brown Sugar Cafe yet, you really need to make it out there. They’ve got plenty of meat-filled options, so take anyone there. Because, they’ve also got plenty of vegetarian options.

What I love about asian restaurants is that anything can be made vegetarian (i.e. the meat can be left out).

Looking through their extensive menu, I spent way too much time trying to make a choice. I chose Vegetarian Thai Spring Rolls for our appetizer; it came in 6 pieces with the house turnip sauce.  For my entree, I ended up narrowing my choices down to Red Curry, Pad Thai, Vegetable Fried Rice, Vegetarian Curry (extra vegetables and red curry with coconut milk), and this intriguing dish from the “Vegetarian Corner” section of the menu called Paradise Garden.

Paradise Garden won.

So what is Paradise Garden?  It is sauteed zucchini, bamboo strips, summer squash, Thai eggplant, cauliflower, snow peas, broccoli, carrots, celery, green beans, baby corn, green & red peppers and sweet basil leaves in mild red curry sauce. I had them make it spicy, because I love my red curry spicy, and I substituted brown rice for the white rice (because I love brown rice with Southeast Asian cuisine.

I’m pretty sure this dish won because it guaranteed a high and varied vegetable content,  and I love vegetables. Especially in curry. Also, this dish did not have tofu or eggs.  I have never been able to find a tofu dish I like (and I will try everyone’s dish at least once).  Now that I’ve tried tofu a solid dozen times, I do not ever want to eat more tofu.  Eggs, I love, hard-boiled, scrambled, as omelettes, but never in my rice or noodles.

This is Paradise Garden. It was Paradise. It was a Garden of Delicious.

paradise garden

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2 responses to this post.

  1. Posted by Raj on March 25, 2011 at 4:57 pm

    Hey Veish! I love reading your recipe blog, its all very yummy 😀
    I just wanna warn you, the thai red curry paste is traditionally made with ground shrimp. Do you use one without it?

    Reply

  2. Posted by Vieshnavi on March 25, 2011 at 4:59 pm

    Raj! I’m glad you love it! I’ve been able to find red curry paste without ground shrimp, which is what I usually use. 🙂 I found it at Shaws, actually.

    Reply

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