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Tag Archives: Asian food

Thai Red Curry

On a recent trip to Vermont, we found an amazing hole in the wall Thai restaurant. Rob got some crispy chicken Pad Thai, while I had to go with Thai Red Curry. This of course set us on a mission to find a good curry recipe that we could make at home!

Thai Red Curry

Ingredients:

  • 1 TBSP Red Curry Paste
  • 15 oz can Coconut Milk
  • 0.75 oz Fresh Basil, chopped
  • 8 oz can Bamboo Shoots, drained   -OR-
  • 8 oz can Water Chestnuts, drained (if you don’t have Bamboo Shoots)
  • 3 Tsp Fish Sauce
  • 1/3 cup Chicken Stock
  • 2 oz (1/2 cup) Mushrooms
  • 1 TBSP Vegetable Oil
  • 1/2 Red Bell Pepper, diced
  • 1/2 Green Bell Pepper, diced
  • 1/2 Yellow Bell Pepper, diced
  • 1/2 Yellow Onion, diced
  • 1 lb Boneless Skinless Chicken Thigh, cut up
  • White Rice

Directions:

  • In a saucepan, combine Red Curry Paste and Coconut Milk. Simmer for 5 minutes until fragrant.
  • Add in Basil, Bamboo Shoots or Water Chestnuts, Fish Sauce, Chicken Stock, and mushrooms. Simmer for 10- 15 minutes.
  • Meanwhile, heat Vegetable Oil in a wok. Saute the peppers, onions, and Chicken until cooked through.
  • Spoon rice into a bowl, add Chicken mixture, top with sauce.
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Chicken and Broccoli stir fry

We got this recipe from the Food Network.  An easy, tasty stir fry.

Total prep/marinate time: 30+ minutes
Total cook time: 5 minutes

Ingredients:
1 lb Chicken thigh, sliced
3 Scallions, white part only, thinly sliced on the diagonal
2 cloves Garlic, minced
1 in fresh Ginger, peeled, minced
1 TBSP Soy sauce
2 TBSP Sugar
1 TBSP + 1 tsp Cornstarch
1 1/4 tsp Salt
1 TBSP dry Sherry
1 TBSP dark Sesame Oil
1/3 cup Water (in 1/3 cup, 2 TBSP increments
3 TBSP Vegetable Oil
16 oz Broccoli florets and stems, chopped
1 tsp Red Pepper flakes
1 TBSP Hoisin sauce
Rice, cooked

Directions:

  1. In a medium bowl mix together: Chicken, Scallions, half of the Ginger, half of the Garlic, Soy sauce, Sugar, 1 TBSP Cornstarch, 1 tsp Salt, Sherry, and Sesame Oil.  Marinate at room temperature for at least 20 minutes.
  2. Mix remaining 1 tsp Cornstarch with 1/3 cup Water. Set aside till step 9.
  3. Heat 1 TBSP Vegetable Oil in the wok at high heat.
  4. Add the Broccoli stems and stir fry for 30 seconds.
  5. Add the Broccoli florets, remaining Garlic and Ginger, 2 TBSP Water, salt and pepper.  Stir fry until broccoli is bright and crisp, about 2 minutes. Remove from wok and set aside.
  6. Heat remaining 2 TBSP Vegetable Oil in the wok. Reheat to high.
  7. Add the Chicken and Red Pepper Flakes. Stir fry until chicken is no longer raw colored and lightly brown, about 3 minutes.
  8. Add the Hoisin sauce, and reserve Broccoli mixture. Toss to mix.
  9. Add the Cornstarch and Water mixture. Bring to a boil and allow to thicken. If needed, add small amounts of water to thin the sauce.
  10. Serve over cooked rice.

Homemade Lo Mein

This is a recipe for Lo Mein Noodles.  Similar to the stuff you get a at Chinese takeout restaurant, but better.

It’s fairly easy to make, and we like to pair it with Fire Beef (see previous post)

Total cooking time: About 45 minutes

Ingredients:

8 oz. Spaghetti
3 TBSP Soy sauce
2 TBSP Teriyaki sauce
2 TBSP Honey
1 TBSP Sriracha sauce
1/4 tsp ground Ginger
2 TBSP Vegetable oil
3 stalks Celery, sliced
2 Carrots, sliced matchstick style
1/2 Sweet onion, sliced thin
2 Green onions, sliced
1/2 lb boneless skinless Chicken thigh, sliced paper thin

Directions:

  1. Cook the pasta until al dente. Drain. Rinse with cool water. Drain again.
  2. In a small bowl, whisk together the Soy sauce, Teriyaki sauce, Honey, and Ginger.
  3. Heat the oil in a wok set to high.
  4. Add the Chicken and fry until mostly cooked through.
  5. Then add the Celery, Carrots, Sweet Onion, Green Onion until vegetables are softened and chicken is cooked through, about 7 minutes.
  6. Add in the cooked Spaghetti  and the sauce mixture.
  7. Cook, tossing the ingredients together until noodles are heated through. About 5 minutes.

Fire Beef

This recipe is adapted from the All Recipe’s version which can be found here.

We like to make this dish along with homemade Lo Mein.  Its amazing how much healthier this stuff feels than the typical stuff you get from the local Chinese food restaurant.  Much less greasy and with ingredients you know are fresh 🙂

Total cook time: AT LEAST 2 hours 30 minutes. The meat has marinate for at least 2 hours, but preferably overnight.

Hands on time: Around 30 minutes for prep and wok frying.

Ingredients:

1/2 cup Soy sauce
1 TBSP Sesame oil
3 cloves Garlic, crushed
2 TBSP Brown sugar
Ground Black Pepper
1 tsp Red pepper flakes
2 TBSP Sesame seeds
1 large Red onion, chopped
2 Leeks, chopped
1 small Carrot, chopped
1 lb Beef round steak, sliced paper thin

Directions:

  1. Mix all ingredients together in a bowl. Put bowl in the refrigerator and allow to marinate at least 2 hours, but preferably overnight.
  2. When ready to cook, heat the wok to medium- high and brush with cooking oil.
  3. Working in batches, stir fry the meat, vegetable, sauce mixture until the beef is done, just a few minutes.
  4. Serve over rice, noodles, or red lettuce.