switchtorealfood

Thai Curry in a Hurry Day

In Cooking Club on November 14, 2016 at 4:50 pm

Thai Curry (Chicken)

1 lbs chicken

2 potatoes

1 C water

2 C chicken broth

2 cans of coconut liquid (don’t confuse this with coconut water sold in cartons). I usually use 1 regular and 1 low fat.

1 lbs of vegetables of your choice. I used 1 yellow squash and 1 zucchini, and about 5 mushrooms. I typically add a green/yellow or red pepper.

1 carton of cherry tomatoes.

1-2 stems of Thai basil or regular basil to garnish.

Curry spice – prepackaged or make your own.

I made my own: measurements are approximate:

3 T Turmeric

3 T Cumin seeds – grind

2 T Coriander seeds – grind

1 tsp mustard seeds – grind

1-2 tsp ground ginger

Optional: Add cayenne pepper to give it some great heat.

Cut up chicken into pieces and add a cup of water. Boil. Add potatoes. Add chicken broth. Bring to a boil. Add bell peppers. I add vegetables based on length of time to soften – adding longest time first. When potatoes start to get tender, then turn down heat to a simmer.

Add coconut liquid and curry powder (see above for recipe blend). I always do a lot of tasting at this point. I typically start adding Cumin to get it to where I want the flavor.

5 minutes prior to serving, add in the cherry tomatoes. Then garnish with basil if you want.

From the kitchen of: Faith

Thai Peanut Noodles

(8 ounce pkg of linguini) not the wheat

2 cups broccoli cut into bite-sized pieces (fresh or frozen)

1 carrot thinly shredded

2 teaspoons minced garlic (I used fresh garlic)

½ teaspoon red pepper flakes

½ teaspoon ground ginger

1 Tablespoon brown sugar

4 Tablespoons low sodium soy sauce

3 ½ tablespoons rice wine vinegar

4 Tablespoons reduced=fat peanut butter (I used regular PB, crunchy)

Directions

In a large pot, cook linguini noodles as directed.  Toward the end of the pasta cooking, add the broccoli into the pot to cook for approximately 2 or3 minutes.

In a greased large saucepan, heat garlic on med heat for 30 seconds.

Add red pepper flakes, ginger, and brown sugar into the saucepan.  Stir together and then add soy sauce, rice wine vinegar and peanut butter to the saucepan.  Use a whisk or fork to mix in the peanut butter to the liquid to form a sauce.  The sauce was very thick so I thinned it with 2 or 3 tablespoons of pasta water.

When the sauce begins to bubble, add the cooked pasta/broccoli to the saucepan.  Mix well.  Add the carrot and mix gently again.  I sprinkled extra grated carrot and a few crushed peanuts on the top of the mixture after I placed it into the bowl.  Very good.

I doubled this recipe to bring to the International luncheon.  Cook and enjoy!

From the kitchen of: Sharlene

Pad Thai (serving size  6- 8 persons)

Ingredients:

Part A 

14 oz Pad Thai dry noodle

Part B

water – 1 cup

ketchup – 3 tbs

soy sauce – 3 tbs

oyster sauce – 1 tbs

Thai sweet chili sauce – 1 tbs

sugar – 1 tbs

fish sauce – 2 tsp

salt – 1 tsp

Part C 

cooking oil – 1/4 cup vegetable oil (can add more olive oil later if you think it is too dry)

half red onion – cut to small slices

chicken – one big piece of breast chicken, cut into pieces

shrimp – 20 medium size

Napa Cabbage – 5 leaves cut into pieces

carrot – 1 big carrot cut into thin slices

egg- 1 egg

Part D

1 cup peanut – crushed

3 green onion – chopped

1 lime -cut into wedges

Method

step 1: Boil a pot of water (enough to could cover all the noodle). Put dry noodle into boiled water until they are soft, rinse with COLD water to prevent the noodle  stick to each other. Set aside.

Step 2: Use a bowl, add all ingredients from part B, set aside.

Step 3: From part C, heat pan, add cooking oil, stew fry with red onion, chicken , shrimp ,add  1 egg and the cabbage/carrot at the end. When everything is well cooked add

part A from step 1 and part B from step 2.  Mix them well until the water 90% dry (the noodles will dry out when cold). Turn off heat. Sprinkle crushed peanut, green onion, lime and ready to serve.

Hope you will enjoy it.

From the Kitchen of : PK

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