With coconut milk and peanut butter in the sauce, this is rich, savory, and very satisfying. You can make it entirely with seasonal root vegetables or, if you have peppers in the freezer, use some of those as well (as I did). If you can, pick up a little fresh cilantro at the farmers market today to go on top. Serve this over rice or tossed with noodles.
1 lb ground pork
2 medium onions, chopped
6 cloves garlic, minced
2 Tbsp minced ginger root
1 large ripe bell pepper, diced (or 1 cup diced carrots or other root veg)
2 cups peeled and cubed sweet potato
1 13.5 ounce can coconut milk (lite is ok)
1-2 tsp Thai red curry paste, or to taste
1/3 - 1/2 cup natural peanut butter (smooth or crunchy)
2 tsp lime juice, or to taste
1-2 tsp rice vinegar
1-2 tsp Thai fish sauce (optional)
Salt to taste
Brown the pork in a Dutch oven or similar deep pan. Add onions, garlic, and ginger and cook with the pork for 2-3 minutes. Add vegetables and stir well. Add coconut milk and curry paste and stir well. Cover and cook over low-medium heat until the vegetables are tender, stirring occasionally. Stir in the peanut butter, lime juice, rice vinegar, and fish sauce (if using). Taste and adjust seasonings if needed. With the peanut butter stirred in, the sauce will be fairly thick.
Serve hot over rice or toss with noodles.
Serves 4-6.
Showing posts with label thai. Show all posts
Showing posts with label thai. Show all posts
Saturday, March 7, 2015
Saturday, September 28, 2013
Coconut-Ginger Braised Chicken with Peppers and Carrots
I made this Thai-themed dish inspired by the last of the Thai basil (you can substitute cilantro, which is more plentiful this time of year) in the garden plus the colorful peppers and carrots that are coming in abundantly right now. You can use bone-in chicken parts if you like - no need to stick to thighs - but they will need to braise longer to be fully cooked. Serve this over rice.
Canola oil
2 medium shallots, finely chopped
3 Tbsp minced or grated ginger
1 1/2 - 2 lbs boneless chicken thighs
1 14-oz can coconut milk (lite is fine)
2 large sweet peppers, sliced the long way
2-3 large carrots, sliced into rounds or matchsticks
1 tsp lime juice, or to taste
Salt to taste
1/4 cup chopped Thai basil or cilantro
Heat a little canola oil in a large skillet or braising pan. Add the shallots and ginger and saute over medium high heat for about 1 minute, then add the chicken. Brown quickly, turning over once, then add the coconut milk. Reduce heat and simmer, covered, until the chicken is cooked through.
Once the chicken is cooked through, add the vegetables and continue to simmer for a few minutes until they are tender but not too soft. Add lime juice and salt and stir to combine well. Taste and adjust seasonings if needed. Stir in the Thai basil or cilantro and remove from heat.
Serve hot over rice.
Serves 4-6.
Canola oil
2 medium shallots, finely chopped
3 Tbsp minced or grated ginger
1 1/2 - 2 lbs boneless chicken thighs
1 14-oz can coconut milk (lite is fine)
2 large sweet peppers, sliced the long way
2-3 large carrots, sliced into rounds or matchsticks
1 tsp lime juice, or to taste
Salt to taste
1/4 cup chopped Thai basil or cilantro
Heat a little canola oil in a large skillet or braising pan. Add the shallots and ginger and saute over medium high heat for about 1 minute, then add the chicken. Brown quickly, turning over once, then add the coconut milk. Reduce heat and simmer, covered, until the chicken is cooked through.
Once the chicken is cooked through, add the vegetables and continue to simmer for a few minutes until they are tender but not too soft. Add lime juice and salt and stir to combine well. Taste and adjust seasonings if needed. Stir in the Thai basil or cilantro and remove from heat.
Serve hot over rice.
Serves 4-6.
Tuesday, August 30, 2011
Thai Corn Chowder
Sometimes I have to try a recipe just to satisfy my own curiosity. This one I have been playing with in my mind since last summer and finally got around to just making it. Fortunately, the result was good enough to share. As I've commented here before, I love corn chowder and make it often through the summer and fall, but I just can't resist different variations.
1-2 Tbsp canola oil
2 shallots, minced
1 1/2 lbs potatoes, cubed
Chicken/veggie stock and/or water
1/4 - 1/2 tsp fish sauce (optional)
3 cups roasted corn (grilled corn would also work well)
1 14-oz can coconut milk (lite is fine)
Salt and pepper to taste
1/4 - 1/2 cup chopped Thai basil
1-2 tsp lime juice
Heat the canola oil in a soup pot. Add the shallots and saute for about 2 minutes. Add the potatoes, then enough stock and/or water to cover. Bring to a boil, then simmer until the potatoes are tender.
When the potatoes are tender, add the fish sauce (if using), corn, and coconut milk. Add additional water if needed. Stir well, and heat through, then add salt and pepper to taste. Just before serving, add the Thai basil and lime juice.
Serves 4-6.
1-2 Tbsp canola oil
2 shallots, minced
1 1/2 lbs potatoes, cubed
Chicken/veggie stock and/or water
1/4 - 1/2 tsp fish sauce (optional)
3 cups roasted corn (grilled corn would also work well)
1 14-oz can coconut milk (lite is fine)
Salt and pepper to taste
1/4 - 1/2 cup chopped Thai basil
1-2 tsp lime juice
Heat the canola oil in a soup pot. Add the shallots and saute for about 2 minutes. Add the potatoes, then enough stock and/or water to cover. Bring to a boil, then simmer until the potatoes are tender.
When the potatoes are tender, add the fish sauce (if using), corn, and coconut milk. Add additional water if needed. Stir well, and heat through, then add salt and pepper to taste. Just before serving, add the Thai basil and lime juice.
Serves 4-6.
Monday, July 18, 2011
Thai Cucumber Salad
So the cucumbers have starting coming in - with a vengeance. And when you've just picked half a dozen (or more!) at once, there's nothing like cucumber salad to use them up. There are many possible variations and flavor profiles - this is just one. (Feel free to add tomatoes if desired.)
4 cups diced cucumbers (peeled if desired)
1/4 cup finely chopped red onion (or other sweet onion)
1/4 cup finely chopped Thai basil
1 Tbsp sesame oil
1 Tbsp rice vinegar
Salt to taste
Sesame seeds (optional)
Toss all ingredients except sesame seeds in a bowl until thoroughly coated. Refrigerate if not serving right away. Sprinkle lightly with sesame seeds (if using) before serving.
Serves about 4.
Variations: substitute mint or cilantro for some or all of the Thai basil.
4 cups diced cucumbers (peeled if desired)
1/4 cup finely chopped red onion (or other sweet onion)
1/4 cup finely chopped Thai basil
1 Tbsp sesame oil
1 Tbsp rice vinegar
Salt to taste
Sesame seeds (optional)
Toss all ingredients except sesame seeds in a bowl until thoroughly coated. Refrigerate if not serving right away. Sprinkle lightly with sesame seeds (if using) before serving.
Serves about 4.
Variations: substitute mint or cilantro for some or all of the Thai basil.
Sunday, June 12, 2011
Massaman Curry with Ground Beef and Spinach
Massaman curry is a Thai curry with Indian influences, mainly in the use of ground dry spices, and if you haven't tried it, it's wonderful. The list of ingredients to make the paste is long, but it's not difficult. The paste keeps well (i.e. for months) in the fridge. One batch from this recipe will make about two curries, but you can easily double or triple it if you want. This is great in the winter with root vegetables, too. Serve over rice.
Massaman curry paste
1/4 cup dry roasted unsalted peanuts
2 shallots, chopped
5 cloves garlic
2 Tbsp minced ginger root
1 tsp ground coriander
1 1/2 tsp ground cumin
1/8 tsp ground nutmeg
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp ground cardamom
Hot chilis to taste (I used 2) or ground cayenne
2 Tbsp fish sauce (optional but recommended)
1 tsp brown sugar
1 Tbsp lime juice or to taste
To make the massaman curry paste, combine all ingredients in a mini food processor or mortar and pestle and process until it forms a nice paste. Use or refrigerate in a sealed container.
Curry dish
2 lbs ground beef
1/4 cup massaman curry paste
1 tsp red curry paste (optional but good; adds heat)
1 14-oz can coconut milk (lite is fine)
6-8 garlic scapes, chopped
1 lb potatoes, peeled and cubed (optional but good)
Salt and pepper to taste
1/4 - 1/2 lb spinach, stemmed and coarsely chopped
1 bunch scallions, sliced in rounds (optional)
To make the curry dish, start by browning the beef in a Dutch oven or other large pot. Pour off the fat, then add the the massaman curry paste and the red curry paste if using and stir to distribute well. Add the coconut milk, scapes, and potatoes and sprinkle in some salt and pepper. Cover and simmer until the potatoes are tender, 15 minutes or so.
When the potatoes are tender, uncover the pot and add the spinach and scallions (if using). Cook until tender, a few minutes, then remove from heat.
Serve hot over rice.
Serves about 6.
Massaman curry paste
1/4 cup dry roasted unsalted peanuts
2 shallots, chopped
5 cloves garlic
2 Tbsp minced ginger root
1 tsp ground coriander
1 1/2 tsp ground cumin
1/8 tsp ground nutmeg
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp ground cardamom
Hot chilis to taste (I used 2) or ground cayenne
2 Tbsp fish sauce (optional but recommended)
1 tsp brown sugar
1 Tbsp lime juice or to taste
To make the massaman curry paste, combine all ingredients in a mini food processor or mortar and pestle and process until it forms a nice paste. Use or refrigerate in a sealed container.
Curry dish
2 lbs ground beef
1/4 cup massaman curry paste
1 tsp red curry paste (optional but good; adds heat)
1 14-oz can coconut milk (lite is fine)
6-8 garlic scapes, chopped
1 lb potatoes, peeled and cubed (optional but good)
Salt and pepper to taste
1/4 - 1/2 lb spinach, stemmed and coarsely chopped
1 bunch scallions, sliced in rounds (optional)
To make the curry dish, start by browning the beef in a Dutch oven or other large pot. Pour off the fat, then add the the massaman curry paste and the red curry paste if using and stir to distribute well. Add the coconut milk, scapes, and potatoes and sprinkle in some salt and pepper. Cover and simmer until the potatoes are tender, 15 minutes or so.
When the potatoes are tender, uncover the pot and add the spinach and scallions (if using). Cook until tender, a few minutes, then remove from heat.
Serve hot over rice.
Serves about 6.
Tuesday, September 21, 2010
Thai Curry with Beef, Peppers, and Green Beans
As the days get cooler, it starts become possible to imagine simmering something on the stove for an hour. September is our window to do this with summer veggies. Serve this dish over rice or, if you like, add beef stock to turn it into a stew.
2 lbs stew beef, trimmed into bite-sized cubes
2 Tbsp grated ginger root
1-2 Tbsp red curry paste
2 14-oz cans coconut milk (light is fine)
2 medium onions, sliced lengthwise
2 red bell peppers, chopped
1 lb green beans, in 1- to 2-inch lengths
1 cup Thai basil leaves (optional but good)
Salt to taste
Brown the beef in a Dutch oven or other large heavy pot. Add the ginger and curry paste, then the coconut milk. Simmer over low heat for an hour or so, until the meat is tender.
Add the onions, peppers, and green beans to the pot, turn the heat to medium, and cook until tender, 5-10 minutes. Add the basil leaves and cook just until wilted. Add salt to taste and remove from heat.
Serve over rice.
Serves about 6.
2 lbs stew beef, trimmed into bite-sized cubes
2 Tbsp grated ginger root
1-2 Tbsp red curry paste
2 14-oz cans coconut milk (light is fine)
2 medium onions, sliced lengthwise
2 red bell peppers, chopped
1 lb green beans, in 1- to 2-inch lengths
1 cup Thai basil leaves (optional but good)
Salt to taste
Brown the beef in a Dutch oven or other large heavy pot. Add the ginger and curry paste, then the coconut milk. Simmer over low heat for an hour or so, until the meat is tender.
Add the onions, peppers, and green beans to the pot, turn the heat to medium, and cook until tender, 5-10 minutes. Add the basil leaves and cook just until wilted. Add salt to taste and remove from heat.
Serve over rice.
Serves about 6.
Saturday, May 15, 2010
Tomato Soup with Mint, Scallions, and Coconut
I am finally making a dent on the tomato situation in the freezer, and I picked up scallions and mint at the farmers market today (where I noticed several vendors had herbs - just the cold-hardier ones, but still: mint, oregano, tarragon, sage, etc.) This soup has a Southeast Asian flair.
If you use frozen tomatoes, you can thaw them first in the microwave. Or, if you plan ahead, get them out in the morning and let them thaw on the counter.
Canola oil
2 Tbsp minced ginger root
2-3 cups sliced scallions (white + green parts, kept separate)
8 cups tomatoes and their liquid (canned or frozen is fine)
Salt to taste
3/4 cup chopped fresh mint, loosely packed
1-2 Tbsp lime juice
1 cup coconut milk
A few drops of Thai fish sauce (optional)
Heat the canola oil in a soup pot, then add the ginger and the white parts of the scallions. Saute over medium-high heat for about 2 minutes, then add the tomatoes and their liquid along with some salt. Bring to a boil, then simmer for 10-15 minutes.
Puree the soup, either with an immersion blender or in batches in a blender or food processor. If you want a super-silky texture, put it through a food mill or push it through a fine sieve (I didn't bother; a more rustic texture is fine with me). Add the mint, the green parts of the scallions, lime juice, the coconut milk, and fish sauce (if using). Simmer for 5 minutes or so. Serve hot.
Serves 4-6.
Variations: Substitute cilantro or Thai basil for some or all of the mint.
If you use frozen tomatoes, you can thaw them first in the microwave. Or, if you plan ahead, get them out in the morning and let them thaw on the counter.
Canola oil
2 Tbsp minced ginger root
2-3 cups sliced scallions (white + green parts, kept separate)
8 cups tomatoes and their liquid (canned or frozen is fine)
Salt to taste
3/4 cup chopped fresh mint, loosely packed
1-2 Tbsp lime juice
1 cup coconut milk
A few drops of Thai fish sauce (optional)
Heat the canola oil in a soup pot, then add the ginger and the white parts of the scallions. Saute over medium-high heat for about 2 minutes, then add the tomatoes and their liquid along with some salt. Bring to a boil, then simmer for 10-15 minutes.
Puree the soup, either with an immersion blender or in batches in a blender or food processor. If you want a super-silky texture, put it through a food mill or push it through a fine sieve (I didn't bother; a more rustic texture is fine with me). Add the mint, the green parts of the scallions, lime juice, the coconut milk, and fish sauce (if using). Simmer for 5 minutes or so. Serve hot.
Serves 4-6.
Variations: Substitute cilantro or Thai basil for some or all of the mint.
Friday, March 12, 2010
Thai Red Curry with Beef, Potatoes, and Green Beans
The beef share we got in the fall came with a large quantity of ground beef. Great for tossing into pasta sauce or chili, but I've also been trying to come up with new recipes using it. This one worked out well. It's not fancy, but it's easy and delicious; humble but exotic at the same time. I added green beans because I had some in the freezer from last summer, and they worked well with the flavors and textures. But you could substitute whatever other vegetables you have available. You can find Thai curry pastes (usually green as well as red) in almost any grocery store these days. If you keep fish sauce on hand, a small amount would not go amiss here. Serve this over rice, preferably jasmine.
1 Tbsp canola oil
1 large onion, chopped
1 lb ground beef (thawed if frozen)
2-3 tsp Thai red curry paste
2 lbs potatoes, peeled, in 1-inch cubes
1 14-oz can light coconut milk
2-3 cups chopped green beans or other vegetables
1 Tbsp lime juice
Salt and pepper to taste
Heat the olive oil in a Dutch oven or soup pot. Add the onion and saute over medium-high heat for about 2 minutes. Add the beef and cook, stirring frequently, until thoroughly browned. If there's a lot of fat, pour it off (if you're using local grass-fed beef, there probably won't be). Stir in the curry paste, making sure it is well distributed, then add the potatoes and coconut milk. Bring to a boil, then cover and simmer, stirring occasionally, until potatoes are tender, about 10-15 minutes. Add the green beans and simmer until tender. Stir in the lime juice and add salt and pepper to taste. Remove from heat.
Serve hot over rice.
Serves 4-6.
1 Tbsp canola oil
1 large onion, chopped
1 lb ground beef (thawed if frozen)
2-3 tsp Thai red curry paste
2 lbs potatoes, peeled, in 1-inch cubes
1 14-oz can light coconut milk
2-3 cups chopped green beans or other vegetables
1 Tbsp lime juice
Salt and pepper to taste
Heat the olive oil in a Dutch oven or soup pot. Add the onion and saute over medium-high heat for about 2 minutes. Add the beef and cook, stirring frequently, until thoroughly browned. If there's a lot of fat, pour it off (if you're using local grass-fed beef, there probably won't be). Stir in the curry paste, making sure it is well distributed, then add the potatoes and coconut milk. Bring to a boil, then cover and simmer, stirring occasionally, until potatoes are tender, about 10-15 minutes. Add the green beans and simmer until tender. Stir in the lime juice and add salt and pepper to taste. Remove from heat.
Serve hot over rice.
Serves 4-6.
Thursday, October 22, 2009
Thai Pumpkin Soup
This was definitely a winner, with both the husband and the two-year-old coming back for thirds.
Feel free to substitute winter squash for the pumpkin. Butternut or any other fairly smooth-fleshed squash would be a good choice. If you have the cooked squash on hand already, this soup goes together quite quickly. Thai curry paste is very flavorful, but also spicy, so calibrate the amount to your heat tolerance.
Canola oil
2 garlic cloves, minced
1 medium onion, chopped
1-2 Tbsp minced ginger root
1-3 tsp Thai red curry paste
5 cups cooked pumpkin or winter squash
1 14-oz can coconut milk (light is fine)
Water or stock (chicken or veggie)
1 Tbsp Thai fish sauce (optional but recommended)
Salt to taste
1 1/2 cups coarsely chopped cilantro
Heat a little canola oil in a soup pot. Add the garlic, onion, and ginger and saute until tender, about 4-5 minutes. Add the curry paste and saute for another minute or so, stirring to combine. Remove from heat.
In a food processor, combine the squash and onion mixture and process until smooth, adding a little water as needed. You may need to do this in batches. Pour the squash mixture back into the soup pot. Stir in the coconut milk and add water or stock until the soup reaches your desired consistency (I go for a medium thickness myself). Stir in fish sauce, salt, and cilantro and heat through.
Serves 4-6.
Feel free to substitute winter squash for the pumpkin. Butternut or any other fairly smooth-fleshed squash would be a good choice. If you have the cooked squash on hand already, this soup goes together quite quickly. Thai curry paste is very flavorful, but also spicy, so calibrate the amount to your heat tolerance.
Canola oil
2 garlic cloves, minced
1 medium onion, chopped
1-2 Tbsp minced ginger root
1-3 tsp Thai red curry paste
5 cups cooked pumpkin or winter squash
1 14-oz can coconut milk (light is fine)
Water or stock (chicken or veggie)
1 Tbsp Thai fish sauce (optional but recommended)
Salt to taste
1 1/2 cups coarsely chopped cilantro
Heat a little canola oil in a soup pot. Add the garlic, onion, and ginger and saute until tender, about 4-5 minutes. Add the curry paste and saute for another minute or so, stirring to combine. Remove from heat.
In a food processor, combine the squash and onion mixture and process until smooth, adding a little water as needed. You may need to do this in batches. Pour the squash mixture back into the soup pot. Stir in the coconut milk and add water or stock until the soup reaches your desired consistency (I go for a medium thickness myself). Stir in fish sauce, salt, and cilantro and heat through.
Serves 4-6.
Thursday, October 8, 2009
Thai Beef Stew
Yum! With local beef, potatoes, and onions available through much of the winter, I'll be making this again! At this time of year, you could brighten it up with some additional vegetables, like carrots or chopped red pepper, added near the end. You can get Thai curry paste (both red and green) at most grocery stores these days.
1 Tbsp canola oil
1 lb stew beef, in bite-sized cubes
1 tsp ground cinnamon
1/2 tsp ground cardamom
1-2 tsp Thai red curry paste, dissolved in 2 Tbsp water
2 (14-oz) cans light coconut milk
3 bay leaves
2 Tbsp brown sugar
2 tsp salt
1 1/2 lbs potatoes, cubed
1 large onion, sliced lengthwise
Water and/or beef stock
1 - 1 1/2 Tbsp lime juice
Roasted unsalted peanuts (optional)
Heat a the canola oil in a soup pot. Add the beef and brown all over. Add the cinnamon and cardamom and saute for a minute or two. Stir in the curry paste in water, then the coconut milk. Add the bay leaves, brown sugar, and salt. Simmer for 45-60 minutes, covered.
Add the potatoes and onion to the pot, plus enough water or stock to comfortably cover everything. Add the lime juice. Bring to a boil, then simmer until vegetables are tender, about another 15-20 minutes.
Add peanuts to bowls at the table if desired.
Serves 4-6.
1 Tbsp canola oil
1 lb stew beef, in bite-sized cubes
1 tsp ground cinnamon
1/2 tsp ground cardamom
1-2 tsp Thai red curry paste, dissolved in 2 Tbsp water
2 (14-oz) cans light coconut milk
3 bay leaves
2 Tbsp brown sugar
2 tsp salt
1 1/2 lbs potatoes, cubed
1 large onion, sliced lengthwise
Water and/or beef stock
1 - 1 1/2 Tbsp lime juice
Roasted unsalted peanuts (optional)
Heat a the canola oil in a soup pot. Add the beef and brown all over. Add the cinnamon and cardamom and saute for a minute or two. Stir in the curry paste in water, then the coconut milk. Add the bay leaves, brown sugar, and salt. Simmer for 45-60 minutes, covered.
Add the potatoes and onion to the pot, plus enough water or stock to comfortably cover everything. Add the lime juice. Bring to a boil, then simmer until vegetables are tender, about another 15-20 minutes.
Add peanuts to bowls at the table if desired.
Serves 4-6.
Monday, May 18, 2009
Asparagus Thai Curry
I made this with chicken, but you could just as easily use tofu. You can get Thai curry paste at just about any well-stocked supermarket. Thai Kitchen is a popular brand. Some brands are spicier than others, so add a little at a time and taste to see how you like it. I love Thai basil in curry, so I threw in a little that I had from thinnings for the garden. You could also use cilantro, or skip it altogether. Serve this over rice, preferably jasmine.
1 Tbsp canola oil
1 lb boneless skinless chicken breasts, cubed
2 medium onions, sliced lengthwise
2-3 tsp grated fresh ginger
3/4 lb asparagus, in 1-inch lengths
1 14-ounce can light coconut milk
2-3 tsp Thai red curry paste (or more to taste)
1 tsp salt, plus more to taste
2-3 Tbsp chopped fresh Thai basil or cilantro (optional)
Heat the canola oil in a large skillet or wok. Add the chicken and stir-fry until about half cooked. Add the onion, ginger, and asparagus, and stir-fry until almost tender. Add the coconut milk, curry paste, and salt. Make sure the curry paste is well dissolved (if it is particularly thick, you could mix it with a little of the coconut milk in a small glass before adding to the pan). Simmer for a few minutes, then stir in the Thai basil or cilantro, if using. Taste and adjust salt if needed.
Serves about 4.
1 Tbsp canola oil
1 lb boneless skinless chicken breasts, cubed
2 medium onions, sliced lengthwise
2-3 tsp grated fresh ginger
3/4 lb asparagus, in 1-inch lengths
1 14-ounce can light coconut milk
2-3 tsp Thai red curry paste (or more to taste)
1 tsp salt, plus more to taste
2-3 Tbsp chopped fresh Thai basil or cilantro (optional)
Heat the canola oil in a large skillet or wok. Add the chicken and stir-fry until about half cooked. Add the onion, ginger, and asparagus, and stir-fry until almost tender. Add the coconut milk, curry paste, and salt. Make sure the curry paste is well dissolved (if it is particularly thick, you could mix it with a little of the coconut milk in a small glass before adding to the pan). Simmer for a few minutes, then stir in the Thai basil or cilantro, if using. Taste and adjust salt if needed.
Serves about 4.
Monday, October 6, 2008
Thai Pesto
The basil season is very nearly over--time to harvest what you've got or stock up at the farmer's market and make pesto before it's gone. Danny Botkin from Laughing Dog Farm had a big basket of it at the market on Saturday, but the frost could come any time...
Until yesterday, I had a couple of enormous Thai basil plants in the garden. Next year I need to remember that Thai basil grows much bigger than Italian basil and I use less of it... So I decided to experiment with a pesto with Southeast Asian flavors. The result was pretty tasty. You could use it on pasta, or on rice noodles, over grilled or broiled meat or tofu, or probably even in a stir fry. The basil flavor is milder than traditional pesto, but pleasing just the same. I put a couple batches of this in the freezer.
4 cups loosely packed Thai basil leaves
1-2 cloves garlic
1/3 cup cashews, lightly toasted
1/2 - 3/4 tsp salt
2 tsp lime juice
1 hot pepper, seeded (or more to taste)
1/4 cup canola oil, plus more if desired
Combine all ingredients in a food processor and blend until relatively smooth. Taste and adjust seasonings if desired. For a more liquid pesto, add additional oil.
Until yesterday, I had a couple of enormous Thai basil plants in the garden. Next year I need to remember that Thai basil grows much bigger than Italian basil and I use less of it... So I decided to experiment with a pesto with Southeast Asian flavors. The result was pretty tasty. You could use it on pasta, or on rice noodles, over grilled or broiled meat or tofu, or probably even in a stir fry. The basil flavor is milder than traditional pesto, but pleasing just the same. I put a couple batches of this in the freezer.
4 cups loosely packed Thai basil leaves
1-2 cloves garlic
1/3 cup cashews, lightly toasted
1/2 - 3/4 tsp salt
2 tsp lime juice
1 hot pepper, seeded (or more to taste)
1/4 cup canola oil, plus more if desired
Combine all ingredients in a food processor and blend until relatively smooth. Taste and adjust seasonings if desired. For a more liquid pesto, add additional oil.
Tuesday, September 2, 2008
Thai Chicken and Vegetables with Cilantro Peanut Sauce
I am still figuring out how to best grow cilantro in the garden for an ongoing but not overwhelming supply. At the end of last week, suddenly it was all bolting and needing to be picked and used. So I made this curry, which is a lovely way to use quite a lot of cilantro at once. This recipe is very loosely adapted from one in Vegetarian Planet by Didi Emmons. The red peppers and onions came from Crabapple Farm. If you don't eat chicken, this is also perfectly good with tofu.
3 garlic cloves, coarsely chopped
1/2 cup unsalted dry roasted peanuts
1 1/2 cups cilantro, coarsely chopped
3-4 Tbsp canola or peanut oil, plus more for sautéing
1 Tbsp lime juice
1-2 tsp chili paste (or to taste)
1/2 tsp salt (or to taste)
1 lb boneless skinless chicken breasts, in bite-sized cubes
1 large red pepper, diced (frozen is fine)
1 medium onion, sliced lengthwise
Combine the garlic, peanuts, cilantro, oil, lime juice, chili paste, and salt in a food processor and process until well combined. The sauce will be quite thick, almost more like a paste. Set aside.
Heat some oil in a wok or large skillet. Add the chicken and cook, stirring frequently, for 4-5 minutes. Add the pepper and onion and continue to cook, stirring frequently, until the chicken is cooked through. Add the sauce and stir to combine well. The cooking juices from the chicken and vegetables will serve to thin the sauce.
Serve over rice, preferably jasmine. Good with coconut rice (substitute 1 14-oz can of coconut milk for a 1 1/4 cups water when cooking the rice).
Serves about 4.
Variations: Substitute 1 lb thinly sliced steak for the chicken. Substitute cashews for the peanuts.
3 garlic cloves, coarsely chopped
1/2 cup unsalted dry roasted peanuts
1 1/2 cups cilantro, coarsely chopped
3-4 Tbsp canola or peanut oil, plus more for sautéing
1 Tbsp lime juice
1-2 tsp chili paste (or to taste)
1/2 tsp salt (or to taste)
1 lb boneless skinless chicken breasts, in bite-sized cubes
1 large red pepper, diced (frozen is fine)
1 medium onion, sliced lengthwise
Combine the garlic, peanuts, cilantro, oil, lime juice, chili paste, and salt in a food processor and process until well combined. The sauce will be quite thick, almost more like a paste. Set aside.
Heat some oil in a wok or large skillet. Add the chicken and cook, stirring frequently, for 4-5 minutes. Add the pepper and onion and continue to cook, stirring frequently, until the chicken is cooked through. Add the sauce and stir to combine well. The cooking juices from the chicken and vegetables will serve to thin the sauce.
Serve over rice, preferably jasmine. Good with coconut rice (substitute 1 14-oz can of coconut milk for a 1 1/4 cups water when cooking the rice).
Serves about 4.
Variations: Substitute 1 lb thinly sliced steak for the chicken. Substitute cashews for the peanuts.
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