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Posts Tagged ‘Asian’

Quick. Healthy. Loved by toddlers and tweens. A delicious leftover meal. You can’t go wrong with a curry like this one! If you’re scared to try it because you’re afraid your kids (or your “meat and potatoes” hubby) won’t like it, I encourage you to do so! The veggies I used in this one can be replaced with any veggie your family likes – green beans, snap or frozen peas, sweet potatoes, etc. Same goes for the meat. You can substitute shrimp, pork, beef, or tofu for the chicken. And once you buy the Thai red curry paste and fish sauce, you’ll have enough to make it at least 3-4 more times! It may even become a weekly staple. 🙂  Enjoy!

 

Weeknight Chicken Curry

Serves 3-4

 

Ingredients:

2 Limes

1 lb boneless, skinless chicken breasts, sliced into thin strips

3 tbsp Peanut or olive oil for pan (or any cooking oil, really)

1/2 c shredded carrots

1 red bell pepper, cored, seeded, and cut into bite-sized chunks

3/4 c shelled edamame

2 tbsp Thai red curry paste

1-8 oz can unsweetened coconut milk

1/3 c chicken broth (if you don’t have any, water will do)

1 tbsp fish sauce

Salt and pepper, to taste

Cilantro, for garnish (or basil)

Steamed white rice, for serving (see how to make perfectly cooked rice here)

 

Directions:

Grate zest from both limes and squeeze 1/4 cup juice. Set aside.

In a large frying pan or wok, if you are fortunate enough to own one, warm your oil of choice. Add the chicken strips and cook, stirring frequently, over medium heat until cooked through, about 4-5 minutes. Transfer to a plate and set aside. Add your veggies to the pan and cook until tender. Transfer to plate with chicken.

To prepare the sauce, stir curry paste into the pan over medium-high heat. Add coconut milk, chicken broth, and fish sauce. Bring to a simmer while stirring occasionally. Add in reserved lime zest and juice.

Return chicken and veggies to the pan and give it a good stir to combine with the sauce. Season to taste with salt and pepper.

Serve atop steamed rice and garnish with fresh cilantro.

Weeknight Chicken Curry

 

 

 

 

 

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Asian Sticky Wings

I made these tasty morsels for the 2014 Rose Bowl (woop, woop MSU!). Hubby loved them and so did I!

Asian Sticky Wings

Yield: Approximately 4 servings

For the marinade:

1 lb chicken wings

1/2 c soy sauce

1/2 T fresh grated ginger

1 T fresh cilantro, chopped

1 garlic clove, minced

1/2 lemon, juiced

Salt and pepper

For the cooking sauce:

1 T EVOO

1 T butter

1/4 c honey

Sesame seeds and fresh cilantro leaves for garnish

Directions:

Place wings in a shallow dish or gallon Ziploc bag and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat. Marinate, refrigerated, for 2 hours or overnight.Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds. Transfer to a platter, sprinkle with cilantro leaves and serve.
Asian Sticky Wings

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My hubby told me this might be his favorite meal yet! Little did he know, it was so easy to make! Sometimes, the simplest meals are the tastiest. This salad is perfect for a light dinner.

P.S. Thai basil can be hard to find, but it is totally worth the extra work! I know Forest Hills Foods normally has it in Grand Rapids, and so does Lee’s Oriental Market on Division. I have yet to find a place in Ft. Laud that has it. Booo!

Thai Beef Noodle Salad

Garlic, 4 cloves, minced

Asian fish sauce, ¼ c

Soy sauce, 1 ½ T

Sugar, 2 t

Peanut oil, ½ c

Flank steak, 1 ½  lbs

S&P

Rice vermicelli noodles, ½ lb

Rice vinegar, 2 T

Mixed salad greens, about 6 cups

1 red bell pepper, seeds and ribs removed, thinly sliced

Thai basil or regular, about ½ c

1 lime for squeezing

In a shallow glass dish large enough for the steak, stir together garlic, fish sauce, soy sauce, sugar, and ¼ c peanut oil. Reserve ¼ c of the marinade to use later for the vinaigrette. Season steak with pepper (no salt is needed). Add steak to the shallow dish and allow to stand at room temperature for about 15 minutes. Meanwhile, cook noodles according to package instructions. Drain and set aside.

While steak is marinating, preheat broiler or prepare grill. When beef is ready, place on grill or in oven on foil-lined sheet tray. Discard marinade. Cook, turning once, for about 10-12 minutes for medium to medium-rare. Transfer to plate, cover with foil, and let rest for 5 minutes.

To make the vinaigrette, whisk remaining ¼ c peanut oil and rice vinegar into reserved marinade. Season to taste with pepper. Add 1-2 squeezes of lime juice, adding more if desired. If vinaigrette is too salty for you, add more sugar.

Enjoy! 🙂

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