Your Cooking Coach
Show MenuHide Menu

Tag: asian bowls

Asian Style Coconut Chicken Curry with Noodles

I am obsessed with noodles and noodle bowls.. so I am always looking for different flavors and cuisines that can lend themselves to delicious bowls of yummy noodles. This is a great example:

2 tablespoons peanut oil
1 pound chicken thighs with bone, skin off
Salt
1 teaspoon ground cumin
1 teaspoon ground coriander
4 green onions
4 garlic cloves
1 inch fresh ginger, peeled
½ cup chicken broth
1 large onion, sliced
10 to 12 curry leaves, chopped
3 ½ cups chicken broth
1 13.5 ounces can coconut milk
1 tablespoon fish sauce
Juice of one large lime
1 teaspoon honey
12 ounces any kind of noodles, cooked according to directions
10 ounces baby spinach, chopped

Heat a large saucepan with the peanut oil. Sprinkle the chicken pieces with 1 teaspoon salt, cumin and coriander. Brown the chicken on both sides on medium heat for 5 minutes each. Take the chicken out and add the sliced onion and curry leaves. Saute for 5 to 6 minutes on medium heat. In the meantime, transfer the green onions, garlic, ginger and ½ cup chicken broth to a blender. Blend well and add to the pan. Add the chicken broth and the browned chicken. Bring to a boil and simmer on a low heat, covered with a lid for 20 minutes. Take the chicken pieces out and let cool. Shred the meat off the bones and keep aside. In the meantime, add the coconut milk, fish sauce, lime juice and honey. Simmer on medium heat for 10 minutes, check for seasonings. Add the shredded chicken and cooked noodles. Bring to a boil and check for seasonings again. Simmer for about 5 minutes. Serve with a wedge of lime.

Shrimp Bowl with Peruvian Style Sauce

This recipe is a combination of my love of Asian food and a Peruvian style sauce. I saw this sauce recipe in the New York Times- one of my favorite sites to find things to cook. I changed it up a bit and came up with a delicious rice bowl…

Sauce

(Taken from the NYT)

  • 1 cup cilantro
  • 2 jalapenos, seeded and chopped
  • 2 garlic cloves
  • Juice of one lime
  • ¼ cup basil
  • ¼ cup feta cheese
  • ½ cup Dijon mustard
  • 1 teaspoon salt
  • ½ tablespoon sriracha sauce
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • ½ cup extra virgin olive oil

Add all the ingredients into a powerful blender. Blend till a smooth sauce is formed. Take out and keep aside. Will last in the fridge for a couple of weeks. Can be used as a condiment for a variety of things.

Fried Rice

  • 1 cup jasmine rice
  • 2 teaspoons butter
  • 2 cups water

Heat a saucepan with the butter. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the water and bring to a boil. Simmer on a medium heat with the pan partly covered till all the water is cooked off. Cover fully with lid, turn the heat down to low and cook for another 15 minutes. Fluff the rice with a fork, take out into a cookie sheet and spread with the fork and refrigerate for at least 2 hours.

  • 2 tablespoons peanut oil
  • ½ cup pancetta, chopped
  • 3 spring onions, chopped with whites and greens separated
  • 2 garlic cloves, chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons fish sauce
  • 1 teaspoon honey
  • Salt

Heat a wok like pan with the peanut oil. Add the pancetta and cook on medium high heat for 3 to 4 minutes or till the pancetta is golden brown. Add the whites of the spring onions and garlic. Saute for 2 to 3 minutes. Add the cooled rice and sauté on high heat for 3 to 4 minutes. Add the sauces and mix well. Check for seasonings, add salt if necessary. Garnish with green parts of the spring onions.

Sauteed Greens

  • 3 to 4 packs of baby bok choy or any other green
  • 2 tablespoons peanut oil
  • 2 to 3 garlic cloves, minced
  • Salt

Heat a wide frying pan with the peanut oil. Add the garlic and sauté for 30 minutes on medium heat. Add the greens and sauté on high heat for 3 to 4 minutes or till the greens are wilted. Add salt and turn heat off.

Sauteed Shrimp

  • 2 tablespoons peanut oil
  • 1 pound medium shrimp, cleaned and deveined
  • Salt

Heat a wide frying pan with the peanut oil. Add the shrimp and cook on high heat for 2 to 3 minutes, turning them once. Add salt to taste and cook till just done- do not over cook.

Assemble the bowls with fried rice, bok choy, shrimp and a drizzle of the Peruvian sauce.