Showing posts with label asian recipes. Show all posts
Showing posts with label asian recipes. Show all posts

Friday, January 27, 2012

Thai Yellow Curry & Friday Potluck

Happy Friday!

I was so relaxed that I forgot it was Thursday! How does that even happen?? I had every intent of posting last night after I made this delicious yellow curry. Guess I was too relaxed from my fabulous massage yesterday. These things happen.

Guess what! I didn't post until This Very Minute.

So today, a little late, I bring you Thai Yellow Curry & Friday Potluck.

Thursday, January 12, 2012

Thai Lemongrass Chicken Curry & Friday Potluck

What a wild ride it's been!

There has been so much going on in my life the last few weeks, months, you name it! I'm not sure where the time has gone. Suddenly, it's 2012!
2012?!?!?! How did this happen?

Actually, I've got a pretty good idea where the time has gone.

my back deck

This is a year of near record snowfall in Anchorage. Before the latest round of storms, I think we stood at almost 82" of snow. Today, we got at least another 8, and it's still falling.

I'm getting really good at shoveling. I'm blessed with neighbors that help shovel the driveway, and I have been keeping up with the back deck... It's getting hard to shovel UP though!!!
Nothing like a snowy day to make you appreciate a lovely soup.

1 lb chicken breast, cut into bite-sized pieces
1-2 tbsp Thai green curry powder
2 cups chicken broth
1 can light coconut milk
4 green onions, diced
3 stalks lemongrass, tough outer leaves removed and pale stalk diced

Heat empty pan on medium heat until hot to touch. Toss chicken into the pan, and cover with curry powder. Saute until cooked all the way through. Toss in some chicken broth (I make mine using water and Better than Bouillon) to deglaze the pan. Allow to simmer for a few minutes and then add in the coconut milk, green onions and lemongrass. Cover and simmer for another 20 minutes to allow the flavors to marry.

Serve over brown rice and enjoy the yummy-ness.

And now onto the first Friday Potluck of 2012! Enjoy!

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Just a few quick and easy rules for joining the party (please read them before posting) 
1. Link directly to your recipe (not your main blog). 
2. Only one recipe per blog each week.
3. Be sure, in the linked blog post, to link back here to Friday Potluck @ EKat's Kitchen. 
4. Have fun, do some visiting and enjoy!

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1. Italian Northern Bean Soup with Parmesan
2. Ranch Rolls
3. Moroccan soup with chickpeas + quinoa
4. Green Chile Stew
5. Beef Stew Casserole
6. Ranch Rolls
7. Bacon Jam Crostini
8. Beetroot Rolls
9. Peanut Butter Fudgy Muffins
10. Cheesy Asparagus Potato Soup
11. Peanut Butter Cup Blondies
12. Black Russian Pound Cake with Warm Kahlu
13. Double Decker Chocolate Cream Pie
14. Chicken and Dumplings
15. Catfish Divan
16. Pumpkin Pie Oatmeal
17. Candied Kumquats
18. Reeskies
19. Matzo Ball Soup
20. Pumpkin Oatmeal
21. 3 Simple, Healthy Habits for a New Year
22. Honey-Wheat Pizza Dough
23. North Woods Bean Soup
24. Peanut Butter-Chocolate Twist Cupcakes
25. Chicken and Smoked Sausage Jambalaya
26. Leftover London Broil Sandwiches
27. Chai Tea Mix
28. Curry in a Hurry
29. Tinkerball Cake/ Self Sagacity
30. Sour Cream Blueberry Muffins
31. Teriyaki Chicken over white rice noodles
32. Peanut Butter Chocolate Chip Cookie Bars
33. BLT Pasta Salad
34. Seared Scallops w/Creamy Pesto & Lemon P
35. Cocoa Pink Cuplets

This linky list is now closed.

Wednesday, March 2, 2011

Broccoli & Oyster Mushroom Stir Fry w/ Soy Ginger Coconut Chicken

Is that title a mouthful or what?!?!? I tried to shorten it and make it catchier, and failed miserably. Short of coming up with an acronym, with a ton of consonants that sounds like you're speaking with a mouthful of marbles.

I haven't been able to stop talking about my CSA box. I'm not yet sure if it's a good deal dollarwise, but it is fantastic in terms of introducing me to new ingredients!

The lovely ladies of Glacier Valley CSA have been so kind as to provide several recipes for their tasty treats! Tonight's fantastic stir fry was based on one of their recipes.

Tonight's fantastic chicken is another story; it grew out of a series of delicious thoughts. A marinade and a search for a crunchy, sweet texture.

Together, the flavors and textures combined for a dish that was spectacularly delicious; and my first experience with oyster mushrooms was a screaming success.

I'd never seen oyster mushrooms before.
They're kind of funny looking. But their flavor is amazing... light and easy to enjoy.

Broccoli & Oyster Mushroom Stir Fry
modified from Glacier Valley Farms

1-2 cups sliced oyster mushrooms
2 cups broccoli florets
1 tbsp peanut oil (I substituted vegetable oil)
2-3 cloves garlic, minced
1 small onion (I used two shallots)
Optional: 1 small can water chestnuts, diced

Though the recipe calls for the onion (shallots) to be sliced into small wedges, I opted to thinly slice them to add a bit more crunch to the dish.

Heat the oil over medium-high heat and saute the onions for about a minute.

Add the broccoli and a teaspoon of water and then cover immediately to steam to broccoli for a few minutes. After removing the lid, allow the remaining water to cook off.

Then add in the mushrooms, garlic and water chestnuts, cooking until the mushrooms are tender.

Soy Ginger Coconut Chicken

1/4 cup rice vinegar
1/4 cup soy sauce or braggs
1 tbsp sesame oil
1 tbsp ginger, minced
2 large chicken breasts, cut into 1" cubes

Combine all ingredients and marinate chicken in refrigerator overnight.

1 cup Panko bread crumbs
1/2 cup shredded coconut
several cups frying oil

Ponzu sauce for drizzling.

Stir together Panko crumbs and coconut.

Remove chicken from marinade and coat with Panko/coconut mix. Heat the oil in large, deep pot until rippling.

Drop several pieces of chicken in at a time and cook until a deep golden brown. Remove with tongs and set aside on paper towel to drain.

Serve with Broccoli Oyster Mushroom stir fry over brown rice. Drizzle with Ponzu sauce for an additional citrus flavor.

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