Your Cooking Coach
Show MenuHide Menu

Category Archives: Thai Inspired

Chicken with Kumquats

February 14, 2017

Chicken with Tamarind and Kumquats

Kumquats are in season- make this!!

  • 2 tablespoons extra light olive oil
  • 1 to 1½ pounds boneless chicken thighs, skinned removed
  • Salt
  • 1 pack kumquats, sliced in half and deseeded
  • 2 teaspoons grated ginger
  • 2 cups orange juice
  • 1 teaspoon tamarind concentrate
  • 2 teaspoons sriracha sauce
  • 1 tablespoon agave
  • Salt
  • 1/3 cup cilantro, chopped
  • 1/3 cup mint, chopped

Heat a large saucepan with the olive oil. Sprinkle salt on the chicken pieces. Brown both sides on high heat for about a minute or two each. Take out and keep aside. Add the kumquats and ginger and sauté for a minute on high heat. Add the orange juice, tamarind, sriracha and agave. Bring to a boil and reduce the sauce down to about a cup. Add the chicken and bring to a boil. Lower to simmer and cover and cook for about 15 minutes or till the chicken is cooked through. Take the lid off and check for seasonings. Add the cilantro and mint for garnish. Serve with coconut rice.

Penang Curry- My Version

February 8, 2017

Panang Curry

A great version to make at home…

Curry Paste

  • 2 to 3 dried chilies, soaked in warm water until soft and seeds removed
  • 1 inch galangal, grated
  • 3 to 4 stalks lemongrass, grated
  • 3 cloves garlic
  • 2 small shallots
  • 2 tablespoons cilantro stems
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ¼ cup peanuts
  • 1 teaspoon shrimp paste
  • 1 teaspoon salt

Roast the coriander seeds, cumin seeds and peanuts in a small frying pan till aromatic, about 2 to 3 minutes. Take out and grind in a spice grinder. Add to a mortar and pestle. Add the soft red chilies to the spices in the mortar and pestle.
Add the grated galanga, lemongrass, cilantro stems, garlic and shallots to a small food processor and process till smooth. Add the mixture to the mortar and pestle. Add the shrimp paste to the whole mixture and pound the paste till incorporated together and relatively smooth. Add the salt and keep aside.

  • 1 can low-fat coconut milk
  • 3 to 4 kaffir lime leaves, sliced thin
  • 1 ½ pounds chicken breast, sliced thin on a bias
  • 1 cup haricot verts (green beans), cut into 1 inch pieces
  • 1 teaspoon palm sugar
  • 2 tablespoons fish sauce
  • Juice and zest of one lime
  • ½ cup basil, shredded

Heat a saucepan on medium heat and add the curry paste. Add ¼ cup of coconut milk and sauté on medium heat while stirring constantly. Make sure the milk does not burn. Keep adding as the liquid evaporates and more is needed. This should take about 4 to 5 minutes. Add the beans and bring to a boil and cook for a minutes. Add the chicken and bring to a boil. Simmer and add the lime leaves, palm sugar, fish sauce, juice and zest of the lime. Mix well and check for seasonings. Turn off as soon as the chicken is cooked through. Garnish with basil and serve with rice.

Coconut Shrimp Curry- Thai Style

February 29, 2016

Thai Style Shrimp Curry

  • 1 pound jumbo shrimp, cleaned, deveined and sliced in half
  • 2 teaspoons tamari
  • 3 garlic cloves, minced

Place the shrimp, tamari and garlic in a zip lock bag. Marinate for 2 to 3 hours.

  • 2  tablespoons extra light olive oil
  • 1 large yellow onion, sliced thin
  • 2 stalks lemongrass, peeled and the insides minced- yields about ½ cup
  • 1 14 oz can light coconut milk
  • 1 teaspoon tamarind concentrate
  • 2 tablespoons fish sauce
  • 1 teaspoon palm sugar
  • 1 teaspoon sriracha sauce
  • 1 cup fresh basil, chopped
  • ½ cup cilantro, chopped
  • Salt
  • ½ lime, juiced

Heat a wok like pan and add the olive oil. Add the marinated shrimp and sauté on high heat for a minute. Take out and keep aside.
Add the onions and lemongrass. Saute on medium high heat for 2 to 3 minutes. Add the tamarind concentrate, coconut milk, fish sauce, palm sugar and sriracha sauce. Bring to a boil and let simmer for 5 minutes. Add the fresh basil, cilantro and shrimp. Cook for 2-3 minutes till the shrimp are cooked. Taste for seasonings, add salt and lime juice.

Rice Noodles with Shrimp Curry and Chinese Broccoli

October 19, 2015
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 8 allspice berries

Toast the spices in a dry cast iron pan on medium heat until fragrant and grind in a spice mill. Keep aside.

  • 1 pound rice noodles, cooked according to package directions. Drizzle a bit of oil, mix well and keep aside.
  •  2 tablespoons coconut oil
  • 1 large yellow onion, sliced
  • 2 tablespoons lemongrass, chopped finely
  • 3 garlic cloves, grated
  • 1 inch fresh ginger, grated
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • Juice and zest of one large lime
  • Salt
  • 2 teaspoons fish sauce
  • 1 14 ounces can of coconut milk
  • 1 pound medium shrimp, peeled and deveined
  • 1 bunch Chinese broccoli, chopped
  • 3 green onion, chopped
  • ¼ cup fresh mint, chopped
  • 1/3 cup fresh cilantro, chopped
  • ¼ cup fresh basil, chopped

Heat a wok like pan with the coconut oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the lemongrass, garlic and ginger and cook for another 4 minutes. Add the spice mix, turmeric, cayenne pepper, juice and zest of lime, salt, fish sauce and coconut milk. Bring to a boil and simmer for 3 to 4 minutes. Add the Chinese broccoli and shrimp and cook for 3 to 4 minutes. Check for seasonings and add the green onion, mint, cilantro and basil.

Dip the noodles briefly in hot water, drain and add some to each serving bowl. Top with the shrimp curry and serve warm.

Thai Style Cheeseburgers with Lime Cilantro Mayo

March 9, 2015

My love of Asian cuisine continues with these delicious cheeseburgers.. they are really good. Feel free to marinate the meat overnight for extra yummy flavor and serve them with oven baked fries!

  • 1 pound grass fed ground beef
  • 2 tablespoons red curry paste
  • 1 teaspoon grated galangal or fresh ginger
  • 3 garlic cloves, grated
  • 1/3 cup cilantro, chopped
  • 1/3 cup basil, chopped
  • 1/3 cup mint, chopped
  • Zest of one lime
  • 1 stalk lemongrass, smashed and chopped
  • 1 to 2 teaspoons salt
  • 1 tablespoons oil

Transfer all the ingredients to a bowl. Mix well and let sit for a couple of hours in the fridge. Take out half an hour before cooking. Form into 4 to 6 patties, depending how big you want the burgers.

Heat a frying pan with the oil and cook the burgers to the desired doneness. Top with cheese and serve on toasted rolls.

  • 4 to 6 ciabatta rolls, sliced and toasted
  • 4 to 6 cheddar slices
  • Baby spinach

Lime Cilantro Mayo

  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1 garlic clove, grated
  • Zest of one lime
  • Juice of one lime
  • ½ cup cilantro, chopped
  • 2 teaspoons salt

Mix all the ingredients in a small bowl and serve with the cheeseburgers.

Chicken and Bok Choy Thai Green Curry

March 3, 2015

I think I am currently obsessed with Asian food.. I love it and love cooking it…You could buy a jar of green curry from the store or you could make your own.. the one from scratch is way yummier!!!

  • 2 chicken breasts, sliced thin
  • Zest of one lime
  • 1 teaspoon salt
  • 1 tablespoon extra light olive oil

Marinate the chicken slices in the lime zest, salt and oil. Mix well and let it sit for 2 to 3 hours.

Green curry

  • 2 to 3 fresh lemon grass stalks, trimmed, the ends smashed and chopped fine (I used frozen chopped lemon grass)
  • 2 inch piece of galangal, chopped (you can substitute with fresh 1 inch fresh ginger)
  • 2 to 3 kaffir lime leaves (substitute with zest of 1 lime)
  • Zest of 1 lime (use 2 limes all together if kaffir limes leaves are not being used)
  • Juice of 1 lime
  • 1 serrano chili, deseeded and chopped
  • 1 cup cilantro, chopped
  • 2 teaspoons salt

Place all the ingredients in a mortar and pestle. Pound till a paste is formed. Keep aside.

  • 2 tablespoons peanut oil
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 to 2 teaspoons palm sugar or 1 teaspoon brown sugar
  • 1 teaspoon fish sauce
  • 2 teaspoons chili sauce (your favorite)
  • Salt to taste
  • 1 large red, orange or yellow pepper, sliced
  • 4 to 5 baby bok choy, sliced in quarters
  • ½ cup cilantro, chopped

Heat a saucepan with the oil. Add the curry paste and sauté on medium heat for 3 to 4 minutes. Add the coconut milk, chicken broth, palm sugar, fish sauce and chili sauce. Bring to a boil and simmer for about 10 minutes. Add the chicken slices and poach on a medium heat for 3 to 4 minutes. Transfer to a platter and keep aside. Continue to simmer and add the peppers and the bok choy. Cook for another 5 minutes. Return the chicken back to the curry and finish cooking, making sure the chicken is not over cooked. Garnish with cilantro.

Thai Fried Rice with Red Curry Chicken

February 25, 2015

This is a delicious meal to make either through the week or on the weekend- maybe this would be a great Sunday meal as it is a bit involved with quite a few ingredients.. but it is worth it!

  • 1 pound chicken thighs, skinless and boneless, cut in 2 inch pieces
  • 2 tablespoons red curry paste
  • Juice of a lime
  • 1 tablespoon tamari
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 2 tablespoons peanut oil

Marinate the chicken pieces in the red curry paste, lime juice, tamari, honey and salt for at least 2 hours, ideally 6 to 8 hours. Keep aside.

Transfer to a lined cookie sheet, drizzle with peanut oil and broil till both sides are brown. Change the oven to bake and finish baking the chicken till cooked through.

Rice

  • 1 tablespoon butter
  • 1 tablespoon peanut oil
  • 11/2 cups brown rice, rinsed
  • Juice of half a lime
  • 4 cups water or broth
  • 2 teaspoons salt

Heat a pan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the lime juice, water and salt. Bring to a boil and simmer partially covered with a lid until the moisture is cooked off on the surface, about 5 to 10 minutes. Lower the heat and cover and cook for another 30 minutes or till the rice is cooked through. Transfer to a platter to cool.

Sauce

  • 1 tablespoon creamy peanut butter, softened
  • Juice of a lime
  • 3 tablespoons sweet garlic chili sauce
  • 3 tablespoons coconut milk
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar

Mix all the ingredients in a small bowl and keep aside.

  • 2 tablespoons peanut oil
  • 3 garlic cloves, grated
  • 2 inch ginger, grated
  • 1 cup shredded carrots
  • 1 cup shelled and cooked edamame
  • 1 orange pepper, chopped
  • 2 eggs, beaten
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • 2 teaspoons salt
  • ½ cup roasted peanuts, chopped

Add the cilantro, green onions and salt to the beaten eggs and keep aside. Heat a wok like pan with the oil. Add the garlic and ginger and sauté on medium heat for a minute. Add the carrots, edamame and the orange pepper. Saute on medium high heat for 2 to 3 minutes. Create a round space in the middle of the pan by moving the veggies aside and pour the egg mixture in the middle of the pan and stir on medium heat and slowly incorporate all the vegetables.  Mix well and add the cooled brown rice. Mix well. Add the peanut sauce and check for seasonings. Mix well and serve with the chicken and chopped peanuts on top.