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thai

Thai Green Chicken Curry

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Thai Green Chicken Curry

Thai Green Chicken Curry

1 tbsp Olive Oil
1 Medium Onion
1 Green Pepper
1 tsp Ground Ginger
4 tbsp Green Curry Paste
3 cups Full Fat Coconut Milk
1 cup Chicken Broth
1 Rotisserie chicken
1 Lime
4 Basil Leaves
Cilantro for garnish
Salt to taste
*optional red pepper flakes

  1. Dice the onion and chop the green pepper into bite-size pieces
  2. In a pot, saute the onion and peppers in olive oil for 3 minutes
  3. Add the ginger and green curry paste and saute for another 3 minutes
  4. Once slightly translucent, add the coconut milk and chicken broth
  5. While the coconut milk and chicken broth comes to a boil, shred the rotisserie chicken (removing the skin)
  6. When the soup comes to a boil, lower down to a simmer and add salt to taste
  7. As the soup simmers, add the shredded chicken and basil leaves
  8. Add the juice of 1 lime
  9. Top with cilantro and basil.  Optional- add red pepper flakes for an extra kick
     

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Paleo Pad Thai

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Paleo Pad Thai

If you’re obsessed with cooking like me, asking a friend to bring you fish sauce to the gym, so that you can make pad thai for dinner later is normal.  It’s true, my friend brought fish sauce to work all day and later to the gym so that I could make pad thai that night. 

For those of you who have never used fish sauce before, it stinks.  I’m telling you this for two reasons.  One, to warn you.  It smells but I promise it tastes delicious in Asian dishes so it’s worth it.  Two, to put into perspective what a good friend I have.

Luckily the stinky fish sauce’s journey was not for naught.  This is one of my favorite recipes now!  In the winter, when the weather is crumby I really crave takeout.  But takeout is full of sodium, sugar and unnecessary fat.   

This recipe can be made in less time than it takes to place an order on Seamless for Pad Thai and have it delivered to your door.  There’s not a lot of prep or cook time so it’s a great, lazy alternative to delivery. 

 

Paleo Pad Thai

¼ cup fish sauce

3 tsp raw honey

2 tsp tamarind juice concentrate

1 large garlic clove minced

2 packages tofu shiratake noodles

2 eggs

½ cup carrots julienned (match sticks)

3 scallions chopped (green and white parts of the scallion)

¼ toasted peanuts or slivered almonds, chopped

lime wedge

 

  1. In a colander thoroughly rinse the tofu shiratake noodles.  If not rinsed well the residue will leave a taste on the noodles
  2. In a small sauce pot combine the fish sauce, honey, tamarind, and garlic.  Cook until it is reduced slightly, beginning to thicken. 
  3. In a small pan scramble the eggs
  4. Add the noodles, carrots, and scallions to the pan
  5. Pour in the sauce and stir to coat the noodles
  6. Top with peanuts and lime wedge and serv 

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