(Thai) Coconut Curry

Just in case you didn't know, I'm in love with curry. Really. Any type of curry. Japanese, Indonesian, Indian, Thai.... I just love the way the curry sauce soaks in Jasmine rice.. oh and the smell of Jasmine rice... Curry won't taste the same without it. (Well, except Japanese curry tastes better with short grain, sticky rice..) When I was pregnant with my boy, I always craved good, delicious Thai curry. I had morning sickness all day and I had to drive down to L.A to drop off our friend who was visiting from Korea. I couldn't keep down anything and was exhausted!! I couldn't even smell my husband's turkey sandwich!! Returning home from the miserable trip down to L.A, I finally thought of something that I thought I could eat. And that was Thai curry. Red. Green. Yellow. It didn't matter. It all sounded so good! I remember my husband picking up a Thai curry dish for me almost once a week for me. Ah, memories...

This Thai curry dish is so scrumptious! It's a little bit sweet with a kick. I used normal red potatoes this time but I usually like sweet potatoes in my homemade curry. This recipe makes a ton, too! My husband and I ate the leftover for lunch for days and we still weren't sick of it. It was that good.

Coconut Curry

Ingredients:

3 large boneless, skinless chicken breasts, cut into 1/2-inch strips or beef strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
5 small sweet peppers, cut in rings
2 tablespoons curry powder (or 2 tbsp red or green curry paste)
1 teaspoons paprika
1/2-1 teaspoon cayenne
2-3 cloves garlic, finely chopped
2 red potatoes, cut in chunks (or 1 sweet potato, peeled and cut in chunks)
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 can bamboo shoots
3 tablespoons sugar
Jasmine rice (cooked)

Direction:

Season the chicken with salt and pepper. Heat oil in a large wok or skillet over medium-high heat and add curry powder, paprika, cayenne, garlic, and sweet peppers and stir until the peppers are tender.

Add the chicken gently and stir to coat evenly with the curry powder mixture. When the chicken starts to cook, add the coconut milk, stewed tomatoes, and tomato sauce into the wok or skillet. Reduce heat to medium and let it cook 5-7 minutes until the chicken is cooked through.

Add the potatoes (or sweet potatoes), bamboo shoots, and sugar and cook another 10 minutes, or until the potatoes are soft.

Serve over Jasmine rice if desired.

Enjoy!!

(Thai) Coconut Curry

Just in case you didn't know, I'm in love with curry. Really. Any type of curry. Japanese, Indonesian, Indian, Thai.... I just love the way the curry sauce soaks in Jasmine rice.. oh and the smell of Jasmine rice... Curry won't taste the same without it. (Well, except Japanese curry tastes better with short grain, sticky rice..) When I was pregnant with my boy, I always craved good, delicious Thai curry. I had morning sickness all day and I had to drive down to L.A to drop off our friend who was visiting from Korea. I couldn't keep down anything and was exhausted!! I couldn't even smell my husband's turkey sandwich!! Returning home from the miserable trip down to L.A, I finally thought of something that I thought I could eat. And that was Thai curry. Red. Green. Yellow. It didn't matter. It all sounded so good! I remember my husband picking up a Thai curry dish for me almost once a week for me. Ah, memories...

This Thai curry dish is so scrumptious! It's a little bit sweet with a kick. I used normal red potatoes this time but I usually like sweet potatoes in my homemade curry. This recipe makes a ton, too! My husband and I ate the leftover for lunch for days and we still weren't sick of it. It was that good.

Coconut Curry

Ingredients:

3 large boneless, skinless chicken breasts, cut into 1/2-inch strips or beef strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
5 small sweet peppers, cut in rings
2 tablespoons curry powder (or 2 tbsp red or green curry paste)
1 teaspoons paprika
1/2-1 teaspoon cayenne
2-3 cloves garlic, finely chopped
2 red potatoes, cut in chunks (or 1 sweet potato, peeled and cut in chunks)
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 can bamboo shoots
3 tablespoons sugar
Jasmine rice (cooked)

Direction:

Season the chicken with salt and pepper. Heat oil in a large wok or skillet over medium-high heat and add curry powder, paprika, cayenne, garlic, and sweet peppers and stir until the peppers are tender.

Add the chicken gently and stir to coat evenly with the curry powder mixture. When the chicken starts to cook, add the coconut milk, stewed tomatoes, and tomato sauce into the wok or skillet. Reduce heat to medium and let it cook 5-7 minutes until the chicken is cooked through.

Add the potatoes (or sweet potatoes), bamboo shoots, and sugar and cook another 10 minutes, or until the potatoes are soft.

Serve over Jasmine rice if desired.

Enjoy!!

(Thai) Coconut Curry

Just in case you didn't know, I'm in love with curry. Really. Any type of curry. Japanese, Indonesian, Indian, Thai.... I just love the way the curry sauce soaks in Jasmine rice.. oh and the smell of Jasmine rice... Curry won't taste the same without it. (Well, except Japanese curry tastes better with short grain, sticky rice..) When I was pregnant with my boy, I always craved good, delicious Thai curry. I had morning sickness all day and I had to drive down to L.A to drop off our friend who was visiting from Korea. I couldn't keep down anything and was exhausted!! I couldn't even smell my husband's turkey sandwich!! Returning home from the miserable trip down to L.A, I finally thought of something that I thought I could eat. And that was Thai curry. Red. Green. Yellow. It didn't matter. It all sounded so good! I remember my husband picking up a Thai curry dish for me almost once a week for me. Ah, memories...

This Thai curry dish is so scrumptious! It's a little bit sweet with a kick. I used normal red potatoes this time but I usually like sweet potatoes in my homemade curry. This recipe makes a ton, too! My husband and I ate the leftover for lunch for days and we still weren't sick of it. It was that good.

Coconut Curry

Ingredients:

3 large boneless, skinless chicken breasts, cut into 1/2-inch strips or beef strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
5 small sweet peppers, cut in rings
2 tablespoons curry powder (or 2 tbsp red or green curry paste)
1 teaspoons paprika
1/2-1 teaspoon cayenne
2-3 cloves garlic, finely chopped
2 red potatoes, cut in chunks (or 1 sweet potato, peeled and cut in chunks)
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 can bamboo shoots
3 tablespoons sugar
Jasmine rice (cooked)

Direction:

Season the chicken with salt and pepper. Heat oil in a large wok or skillet over medium-high heat and add curry powder, paprika, cayenne, garlic, and sweet peppers and stir until the peppers are tender.

Add the chicken gently and stir to coat evenly with the curry powder mixture. When the chicken starts to cook, add the coconut milk, stewed tomatoes, and tomato sauce into the wok or skillet. Reduce heat to medium and let it cook 5-7 minutes until the chicken is cooked through.

Add the potatoes (or sweet potatoes), bamboo shoots, and sugar and cook another 10 minutes, or until the potatoes are soft.

Serve over Jasmine rice if desired.

Enjoy!!

Yakidori Chicken

These delicious chicken kabobs are very popular in Japan, especially at bars. Korea, where I come from, also has similar kabobs, only spicier. They tend to like spicy food. So when I saw this recipe, I was very excited to try it because I wanted something very Asian and something sweet, plus the smoky flavor of the chicken - that's always a plus! It's incredibly simple to fix it, too. So try it sometime, maybe with your favorite Asian drink. We don't drink so we had it with our favorite drink... Water!!

Yakidori Chicken
Adapted from Ethnic Cuisine

Ingredients (makes 6 skewers)

6 tbsp soy sauce
6 tbsp mirin
4 tbsp sake
2 tbsp sugar
4 skinless, boneless chicken thighs or 2 chicken breasts, cut into 24 chunks
4 scallions, cut into 18 short lengths, plus extra to garnish (optional)

Direction:

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning.

Meanwhile, put the soy sauce, mirin, sake, and sugar in a small pan and bring to a boil. Reduce the heat and simmer for 1 minute, then remove from the heat and let cool. Separate out a little of the mixture for drizzling over the skewers.

Preheat the broiler to high. Thread 4 pieces of chicken and 2 pieces of scallion onto each skewer, then brush the skewers with the soy sauce mixture. Cook under the broiler for 4 minutes, then turn over and brush with more of the soy sauce mixture. Cook for an additional 4 minutes, or until the chicken is tender and cooked through. Or cook on grill, brushing the soy sauce mixture on chicken occasionally. (I personally like the grilled skewers better but it's your choice!)

Serve the skewers drizzles with the reserved soy sauce mixture, garnished with scallions.

Enjoy!!

Yakidori Chicken

These delicious chicken kabobs are very popular in Japan, especially at bars. Korea, where I come from, also has similar kabobs, only spicier. They tend to like spicy food. So when I saw this recipe, I was very excited to try it because I wanted something very Asian and something sweet, plus the smoky flavor of the chicken - that's always a plus! It's incredibly simple to fix it, too. So try it sometime, maybe with your favorite Asian drink. We don't drink so we had it with our favorite drink... Water!!

Yakidori Chicken
Adapted from Ethnic Cuisine

Ingredients (makes 6 skewers)

6 tbsp soy sauce
6 tbsp mirin
4 tbsp sake
2 tbsp sugar
4 skinless, boneless chicken thighs or 2 chicken breasts, cut into 24 chunks
4 scallions, cut into 18 short lengths, plus extra to garnish (optional)

Direction:

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning.

Meanwhile, put the soy sauce, mirin, sake, and sugar in a small pan and bring to a boil. Reduce the heat and simmer for 1 minute, then remove from the heat and let cool. Separate out a little of the mixture for drizzling over the skewers.

Preheat the broiler to high. Thread 4 pieces of chicken and 2 pieces of scallion onto each skewer, then brush the skewers with the soy sauce mixture. Cook under the broiler for 4 minutes, then turn over and brush with more of the soy sauce mixture. Cook for an additional 4 minutes, or until the chicken is tender and cooked through. Or cook on grill, brushing the soy sauce mixture on chicken occasionally. (I personally like the grilled skewers better but it's your choice!)

Serve the skewers drizzles with the reserved soy sauce mixture, garnished with scallions.

Enjoy!!

Yakidori Chicken

These delicious chicken kabobs are very popular in Japan, especially at bars. Korea, where I come from, also has similar kabobs, only spicier. They tend to like spicy food. So when I saw this recipe, I was very excited to try it because I wanted something very Asian and something sweet, plus the smoky flavor of the chicken - that's always a plus! It's incredibly simple to fix it, too. So try it sometime, maybe with your favorite Asian drink. We don't drink so we had it with our favorite drink... Water!!

Yakidori Chicken
Adapted from Ethnic Cuisine

Ingredients (makes 6 skewers)

6 tbsp soy sauce
6 tbsp mirin
4 tbsp sake
2 tbsp sugar
4 skinless, boneless chicken thighs or 2 chicken breasts, cut into 24 chunks
4 scallions, cut into 18 short lengths, plus extra to garnish (optional)

Direction:

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning.

Meanwhile, put the soy sauce, mirin, sake, and sugar in a small pan and bring to a boil. Reduce the heat and simmer for 1 minute, then remove from the heat and let cool. Separate out a little of the mixture for drizzling over the skewers.

Preheat the broiler to high. Thread 4 pieces of chicken and 2 pieces of scallion onto each skewer, then brush the skewers with the soy sauce mixture. Cook under the broiler for 4 minutes, then turn over and brush with more of the soy sauce mixture. Cook for an additional 4 minutes, or until the chicken is tender and cooked through. Or cook on grill, brushing the soy sauce mixture on chicken occasionally. (I personally like the grilled skewers better but it's your choice!)

Serve the skewers drizzles with the reserved soy sauce mixture, garnished with scallions.

Enjoy!!

Navajo Fry Bread

Navajo fry bread is Native American version of flat bread. It is soft and very tasty. It's kind of like homemade tortillas but puffier and thicker. (It is similar to Indian baked flat bread - Naan but still a little different.) My roommates and I once made this delicious bread in college when we invited over bunch of boys! Yes, we were all trying to impress them! I usually use these fry bread for taco. It is delicious!! It was my husband's first experience with Navajo taco and he loved it!

Navajo Fry Bread
Adapted from Betty Crocker

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons firm butter
2/3 cup warm water
Vegetable oil

Direction:

In medium bowl, mix flour, baking powder and salt. Cut in butter, using pastry blender until mixture looks like fine crumbs. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl. Gather into a ball, cover and refrigerate 30 minutes.

In 4-quart Dutch oven, heat 1 inch oil to 400 degrees F. Divide dough into 6-12 equal parts (depending on how big you want it). On lightly floured surface, roll each part into 6-inch circle. Let rise a few minutes.

Make a hole about 1/2 inch in diameter in center of each circle. Fry circles in oil about 1 minute on each side, turning once, until puffed and golden; drain on paper towels. Serve warm. (If you're making taco with it, top it with taco meat, lettuce, tomatoes, cheese, and sour cream.)


Enjoy!!