Oh. My. God. It's like Disneyland for Foodies! We went a little crazy because my husband likes to make spice rubs and I was trying hard to show some restraint when browsing the curry aisle. I gave in and bought this wonderful mix called Vietnamese Sweet Lemon Curry.
I also ended up with Honey Powder, Italian Black Truffle Salt (!), Vanilla Bean Sugar, and Medium Yellow Curry. So much for restraint! Ha! I used the curry to make more turkey patties for bento stash.
In this bento: an orange bell pepper, grapes from De'Santis Farms, cherry tomatoes from Ridgeview Farms, a turkey patty topped with cheese stars, a mini purple rice onigiri decorated with nori stars, a radish from Triple T, cucumber slices, and a few more cherry tomatoes 'cause they taste so good.
I used a punch to make the nori stars and wrapped a strip of nori with a star hole in it around the mini onigiri. I think it turned out really cute!
Recipe for Vietnamese Sweet Lemon Curry Turkey Patties
4 oz ground turkey
1/2 tablespoon Vietnamese Sweet Lemon Curry blend
a few grinds of pepper
1 tablespoon minced onion
1 grated clove of garlic
1 egg yolk
a few drops of toasted sesame oil
1/2 tablespoon soy sauce
1 tablespoon corn starch
Mix all ingredients together in a bowl. Heat olive oil in a pan over medium/medium high heat. Shape mixture into small patties. Cook for 2 to 3 minutes in oil until browned, then gently flip patties and continue cooking until patties are browned on both sides and cooked through. Watch the heat and turn it down if the patties are browning too quickly. Makes 4 or 5 small patties.
A Big Thank You to everyone who has been following my bento adventures on this blog. Tomorrow look for a cool giveaway to celebrate my 50th Sonoma Bento post!