Tag: thai food
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.
Chicken with 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
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
- 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.
Coconut Rice
The rice dish goes really well with the kumquat chicken I posted yesterday. Since it had so much flavor, I wasn’t looking for a starch that would compete with the protein. I knew I wanted to serve the chicken dish with rice and coconut kept coming to mind- especially because Spice Market in NYC serves Thai inspired food.. and when I think of Thai, coconut comes to mind.
I saved all the lemongrass stalks and kaffir lime mixture from the dressing for the chicken and added it to the coconut milk. I let the milk simmer with the aromatic herbs till it reduced down to two cups. This ensured tons of flavor… yum!! I added jasmine rice to the delicious broth and cooked the rice.
It is amazing how delicious the rice was- I could make a meal out of it- just the rice. I obviously tasted amazing with the chicken dish. Try this rice dish with any Asian inspired dish- you will never make plain rice again…
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Chicken Breast with Kumquats
This was a great dish to make. Someone mentioned kumquats a while ago and how the didn’t know what to do with them. Kumquats look like tiny little oranges. They are quite tart if eaten raw but provide a great tangy citrus flavor if cooked correctly. It reminded me of a chicken and kumquat dish I had at Spice Market in NYC. It was a very memorable and delicious meal- I am sure the yummy cocktails helped a lot.
I started thinking of that dish and decided to look it up online. After a lot of visualizing, I came up with this recipe. I first put the dressing together. I was able to get fresh lemongrass at whole foods. The kaffir lime leaves are available at the Asian stores. I bought a big pack and have them stored in the freezer. These two flavors are quite important to this dish.
I coated the chicken with a spice mix and marinated it for a few hours. All together, this dish has a few steps but it is very worth it.
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Chicken Red Curry with Green Beans
I think I will do Asian dishes this week. Chinese New Year just passed. We love going into Chinatown to eat all the yummy food, especially during New year. Even our favorite local Chinese restaurant had some amazing dishes this year.
This particular dish is a fusion of Chinese and Thai cuisines. I used the prepared red curry paste and added coconut milk. I used the delicious, long green beans I got from a local Asian market. Overall, the dish was a tad bit spicy for my daughter, but she ate it, while sipping lots of milk.
I served the dish with a lime coconut jasmine rice- it was absolutely delicious.
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