Thai Masaman Curry

Thai Masaman Curry

Ingredients:

-1 can coconut milk (19 or 13 oz size)
-1T Masaman curry paste
-2T peanut butter, creamy works best
-1lb. chicken or beef, sliced in very thin strips
-3T fish sauce (I don't use this)
-4T sugar
-1/2 T tamarind paste
-2 potatoes, (2 small or 1 large) diced in one-inch cubes
-1/4 cup water
roast peanuts and/or cashews

Directions:

Pour coconut milk into pot over medium heat. Add masaman paste and peanut butter. Heat for one minute.

Add beef or chicken and cook for 2 minutes. Add fish sauce, sugar, tamarind paste, yellow onion, and potatoes.

Add water and gently simmer over medium heat for 20 minutes or until eat is cooked and potatoes soft.

Last, add roasted peanuts or cashews and turn of heat.
Serve over rice.

Note: When you double this or make it for a large group, keep in mind that there is not a lot of liquid in this recipe so you might want to actually triple the amount of coconut milk (or maybe use normal milk). I doubled this but found that I could have used a little more liquid. Ingredients can be found at an asian store. I went to one off Sawmill near Joanns. It took a little searching. You are free to use my masaman curry and tamarind paste if you want to make this because I have LOTS.

Lauren

Thai Pasta Side Salad

Ingredients

• 2 cups uncooked bow tie pasta
• 4 cups chopped red cabbage
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 4 green onions, thinly sliced
• 1/4 cup rice vinegar
• 1/4 cup reduced-fat creamy peanut butter
• 4-1/2 teaspoons reduced-sodium soy sauce
• 1 tablespoon honey
• 1-1/2 teaspoons olive oil
• 1/2 cup dry roasted peanuts

Directions

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cabbage, peppers and onions. In a small bowl, whisk the vinegar, peanut butter, soy sauce, honey and oil.
• Drain pasta and rinse in cold water; add to cabbage mixture. Pour dressing over salad; toss to coat. Just before serving, sprinkle with peanuts. Yield: 10 servings.

Amanda

Teresa's (well, Pampered Chef's) Thai Shrimp Bisque

Thai Shrimp Bisque

3 cups hot cooked rice
1 pound uncooked shell-on medium shrimp
2 large plum tomatoes
1/4 cup sliced green onions
1 1/2 inch piece peeled fresh gingerroot, finely chopped
1 teaspoon vegetable oil
2 garlic cloves, pressed
2 tablespoons cornstarch
1 tablespoon sugar
3 tablespoons Thai fish sauce
1 tablespoon tomato paste
1 teaspoon Thai red curry paste
1 can (14-14 1/2 ounces) chicken broth
1 can (14 ounces) lite coconut milk
2 tablespoons snipped cilantro

1. Prepare rice according to package directions, keep warm. Peel and devein shrimp; remove tails and set aside. Cut tomatoes in half crosswise; remove seeds using Cook's Corer. Dice tomatoes and slice green onions using Chef's Knife; set tomatoes aside. Peel gingerroot; finely cop using Food Chopper.

2. Heat oil in Profesional (4-qt.) Casserole over medium heat. Add onions, gingerroot and garlic pressed with Garlic Press; cook and stir 2 minutes. Stir in cornstarch, sugar, fish sauce, tomato paste and curry paste. Gradually add broth and coconut milk; bring to a boil. Add tomatoes and shrimp. Reduce heat; simmer, uncovered, 3-4 minutes or just until shrimp turns pink and is cooked through. Remove from heat.

3. Ladel soup into bowls using Nylon Ladle; top with hot cooked rice and snipped cilantro.

Yield: 4 servings (6 cups)


So, I have never made it with the fish sauce. I put in a little more red curry paste than it calls for. I don't worry about de-seeding the tomatoes, and I usually used a tube of like, pre-minced gingerroot instead of peeling and mincing the ginger, but I don't know how much equals a "1 1/2 inch peice" I just do it to taste. I double the recipe for dinner group. Oh, and I do small shrimp that already has the tail off.

Chicken Fried Rice

1 egg

1 tablespoon water

1 tablespoon butter

1 tablespoon vegetable oil

1 bunch green onion, chopped

1/2 cup peas and diced carrots

2 cups cooked white rice, cold

2 tablespoons soy sauce

1 teaspoon ground black pepper

1 cup cooked, chopped chicken meat

In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot

Sweet and Sour Chicken (serves 4)

1lb boneless chicken breast cut in 1 inch cubes
1 tbsp cornstarch
1 tbsp soy sauce
2 tbsp oil
1/4 cup water
2 carrots cut in thin lices
1 bell pepper and 1 onion cut in 1 inch squares
1 cup sweet and sour sauce
1 cup pineapple chunks

Coat chicken with mixture of cornstarch and soy sauce.  Brown slowly in hot oil.  Add water, cover and simmer for 20 minutes, stirring twice.  Stir carrots, bell pepper and onion with the sweet and sour sauce.  Cover and simmer for 10 minutes stirring frequently.  Stir pineapples.  Serve over rice.
This recipe can be made with pork as well.

Johan

Pork Chops with Rice

Yummy Pork Chops (has sort of a sweet and sour flavor)

-6 pork chops
-1c. chopped onion
-1/2 c. ketchup
-1/4 c. brown sugar
-3 T vinegar (I use Balsamic)
-1 T soy sauce
-1/2 t. salt
-1/4 t pepper

Brown pork chops in a fry pan. Transfer to baking dish and cover with onions. Mix remaining ingredients and pour over pork chops. Cover with foil and bake at 350 for 1 hour. When it's done cooking I usually cut up each pork chop into bite size pieces and return it to the pan. Serve with cous cous or rice. This recipe is GREAT for feeding a large group of people and is especially easy if you want to do most of the work ahead of time and just put it in the oven an hour before dinner time. As written would probably only feed about 6 people so I always double for dinner group. I like to make a little extra sauce too  (2.5 times the quantities listed above) because I like it extra saucy.

Lauren.