Archive for the COURSES/ENTREES Category

Evil Jungle Chicken Curry

Posted in COURSES/ENTREES on May 4, 2010 by Meals of Asia

Mother’s Day is this Sunday, May 9th!

Remind mom how special she is by cooking her a delicious Thai curry dish!

Ingredients:

  • 2 tablespoons of Yellow Curry Paste
  • 1 cup sliced chicken breast
  • ½ green pepper, chopped
  • ½ yellow pepper, chopped
  • ½ cup yellow onion, chopped
  • 1 cup broccoli, sliced into bite pieces
  • 6-8 kaffir lime leaves, each leaf torn in two
  • 2 tablespoon fish sauce
  • 4 tablespoon sugar
  • 2 Thai chili peppers, sliced (optional)
  • Fresh basil leaves for garnish
  • 1 tablespoon cooking oil
  • 2 cans (5.6 oz each can) coconut milk
  • Salt to taste

Directions:

  1. In a wok, heat the oil and fry the curry paste for one minute.
  2. Add coconut milk and bring to a boil.
  3. Add chicken, bell peppers, onion, broccoli, and kaffir lime leaves.
  4. Season with fish sauce and sugar.
  5. Keep on medium heat until chicken is cooked, then add basil and chili peppers. Serve with freshly steamed Thai jasmine rice.
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Tofu Delight Curry

Posted in COURSES/ENTREES on May 4, 2010 by Meals of Asia

Mother’s Day is this Sunday, May 9th!

Remind mom how special she is by cooking her a delicious Thai curry dish!

Ingredients:

  • 2 bunches green onions
  • 1 (14 ounce) can light coconut milk
  • 1/4 cup soy sauce, divided
  • 1/2 teaspoon brown sugar
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons chili paste
  • 1 pound firm tofu, cut into cubes
  • 4 roma (plum) tomatoes, chopped
  • 1 red bell pepper, thinly sliced
  • 4 ounces fresh mushrooms, chopped
  • 1/4 cup chopped fresh basil
  • 4 cups chopped bok choy
  • Salt to taste

 Directions:

  1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
  2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chili paste. Bring to a boil.
  3. Stir tofu, tomatoes, red pepper, mushrooms, and finely chopped green onions into the skillet. Cover and cook 5 minutes, stirring   occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

Pud Eggplant Chicken Curry

Posted in COURSES/ENTREES on May 3, 2010 by Meals of Asia

Mother’s Day is this Sunday, May 9th!

Remind mom how special she is by cooking her a delicious Thai curry dish!

This easy Thai Red Curry is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on your spice preference. This is a healthy and hearty curry dish that will awaken your senses and boost your mood.

Ingredients:

  • 2 tablespoons of Red Curry Paste
  • 1 cup sliced chicken breast
  • 1 red bell pepper, chopped
  • 1-2 cups chopped Chinese eggplant (leave skin on)
  • 6-8 kaffir lime leaves, each leaf torn in two
  • 1 tablespoon fish sauce
  • 1/2 tablespoon sugar
  • 5 Thai chili peppers (optional)
  • Fresh basil leaves for garnish
  • 1 tablespoon cooking oil
  • 2 cans (5.6 oz each can) coconut milk

Directions:

  1. In a wok, heat the oil and fry the curry paste for one minute.
  2. Add coconut milk and bring to a boil.
  3. Add chicken, bell peppers, eggplant, and kaffir lime leaves.
  4. Season with fish sauce and sugar.
  5. Keep on medium heat until chicken is cooked, then add basil and chili peppers. Serve with freshly-steamed Thai jasmine rice.

Panang Curry

Posted in COURSES/ENTREES, RECIPES on March 9, 2010 by Meals of Asia

Panang curry takes its name from the city island off the West coast of Malaysia, which is also known as Georgetown. This type of curry is richer, sweeter, and creamier then the more herbal Thai red or green curries, making it very popular with foreigners.

Peanuts, a unique ingredient in this recipe, are found in only one other Thai curry,  Masamam. Beef is the most famous type of Panang curry, but chicken, pork, fish, or even shrimp can also be delicious. Vegetables are not usually added to Panang curry, but adding thin strips of bamboo slices is a possibility. This is a drier type of curry, more like its Indian cousins, with just enough sauce to cover the meat.

Curry pastes by Mae Ploy or Maesri are good choices if you don’t feel like making your own paste from scratch, which can be time-consuming. These two brands aren’t too expensive, runs anywhere from $0.89-$2.99 (for larger packages) at your Asian markets. I don’t recommend buying them online, it costs almost 3 times as much.

(Serves 4 people)

Ingredients

Preparation

  1. Wash the beef, cut into pieces about 3 cm (about 1 inch) thick.
  2. Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk.
  3. Season to taste with salt, fish sauce and sugar. Add roasted peanuts, stir well. Reduce the heat and simmer for 15 minutes or until the beef is tender. Stir well to combine. Sprinkle kaffir lime leaves on top, and turn off the heat.
  4. Transfer to a serving dish, garnish with red chilies. Serve hot.

This recipe is taken from Temple of Thai’s website. Please check them out for other great recipes!

Spicy Drunken Noodles (Pud Kee Mao)

Posted in COURSES/ENTREES, RECIPES on February 14, 2010 by Meals of Asia

Serves: 6 people

Ingredients:

1 (16-ounce) package wide rice noodles (size “XL”)

3-4 garlic cloves, peeled and chopped

1/2 cup  fresh basil leaves (any kind)

1 large green bell pepper, sliced strips 

1 large red bell pepper, sliced strips

1 small onion (yellow, white, or red is fine)

1/2 cup white mushrooms, sliced

1 pound chicken, beef, or pork, sliced

1/4 cup fresh chilies (optional)

1/4 cup oyster sauce

1/4 cup black sweet soy sauce (light-blue cap on bottle)

1/4 cup fish sauce

1/4 cup squeezed lime juice (about 2 limes)

3 tablespoons vegetable oil

Instructions:

1. Place noodles in a large bowl and fully cover with hot water. Soak for about 15-20 minutes, or until loose and medium soft, but not too soft. Drain thoroughly to remove excessive water.

2. Mix oyster sauce, black sweet soy sauce, fish sauce and lime juice in a medium bowl and set aside.

3. Chop up your peeled garlic; place in a bowl and set aside. 

4. Slice onion, white mushrooms, green and red bell peppers into strips; place in bowl and set aside (for spiciness, slice chilli peppers into think strips as well).

5. Break off basil leaves into bowl and set aside (stems not needed).

Let’s Get Cookin’:

6. Heat oil in a large (12-inch) frying pan or wok over medium-high heat. Once heated, add shallots and garlic and cook for 30 seconds or until lightly golden, not brown.

7. Add desired meat and cook for 5-8 minutes or until pink is no longer visible in meat (I used beef).

8. Add in onions, white mushrooms and bell peppers. Stir-fry just until strips begin to soften, about 5 minutes.

9. Push meat and vegetables to one side of frying pan and add sauce and drained noodles to wok. Toss to coat.

12. Once the sauce is boiling, add the drained noodles and toss to coat. Stir noodles to mix well with ingredients in wok (3-5minutes). A little water can be used here to soften noodles if desired.  

13. Add the fresh basil leaves (and chili peppers) and stir fry until noodles soften to desired taste. Remove from heat. Garnish with remaining basil leaves or chili peppers. 

Serve immediately; tastes better when it’s hot. ENJOY!

 

…AN EASY ALTERNATIVE…

I think this clip from “Cooking with Kai” is an alternative to a quick Drunken Noodle dish if you don’t have the time to prepare the one above. This dish lacks a couple of my favorite ingredients in “Drunken Noodles,” but it’s not bad, especially since it’s so easy to prepare. Try it out and see if you like it!