Category Archives: East Indian/Thai

Canadian Thanksgiving, Eh?

Since there might be a few new followers, I am noting a few of the recipes on the site which you might want to incorporate into your Canadian OR American Thanksgiving dinners. Hoping you might find some ideas before you head out to buy groceries…LOL

Look for these and other recipes in the GO box –

Good Eats Roasted Turkey or

Spice Rubbed Turkey or

Slow Cooker Rosemary Garlic Crusted Roast Beef (for those who are not into turkey)

Thai Style Chicken and Pumpkin Soup

Fragrant Fall Red Cabbage (side dish)

Pumpkin Crunch Cake (much better than pie!)

Happy Thanksgiving my friends!!

 

15 Minute Thai Basil Chicken

When life gives you lemons…oops…a great Thai basil plant, one makes more Thai food, right? This 15 minute recipe was incredible. You do not have to use Thai basil, but the taste will be a little different. In place of the Thai chilies, I used a few drops of Sriracha sauce.

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15 MINUTE THAI BASIL CHICKEN

Prep Time: 6 mins Cook Time: 9 mins Yield: 4 servings

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons sugar
  • 1 red bell pepper, chopped
  • 8 ounces green beans
  • 1 1/2 pounds boneless, skinless chicken thighs, coarsely chopped
  • 4 sliced shallots
  • 4 cloves garlic, minced
  • 4 minced Thai chilies, or to taste
  • 1 cup very thinly sliced fresh Thai basil leaves
  • Jasmine rice, to serve

Heat the oil in a wok or heavy, high-walled skillet over high heat. As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.

Add the bell pepper and green beans to the hot wok. Stir-fry for one minute. Add in the chicken and stir-fry, breaking apart as you go, until beginning to brown, about 2 minutes.

Stir in the shallots, garlic, and Thai chilies. Cook until fragrant, about 1 more minute. Then, pour in the prepared sauce. Continue to cook until the sauce begins to glaze onto the meat, about 1-2 more minutes.

Stir in the Thai basil leaves and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly evaporated. Serve warm with rice.

Red Thai Roasted Cauliflower Steaks

We likely all grew up with cauliflower smothered with Velveeta cheese. I was never quite sure that I didn’t like the cheese best? As my taste buds have matured I was willing to give roasted cauliflower a chance. I also like Thai foods. Grand slam for this recipe.  You can certainly adjust the amount of Thai red curry paste you like, but as is the recipe is not all that hot. Give it a try and stop looking at that whole cauliflower and thinking CHEESE!

Red Thai Roasted Cauliflower Steaks

Ingredients

  • 1 whole cauliflower head
  • 1 Tbsp red curry paste
  • 2 Tbsp olive oil (plus a little extra to coat pan and for little pieces)
  • salt and pepper to taste

Instructions

  1. Preheat oven to 450 degrees F
  2. Remove the leaves of the cauliflower and then wash
  3. Place the whole cauliflower head on a cutting board, with the stalk of the cauliflower facing up; then slice with a large, sharp knife into about 1 1/2″ thick slice, aiming to get 4, but if it’s a small head, you’ll get about 3. It isn’t a perfect science. Expect small pieces to break off (save these).
  4. Coat the bottom of a large cast iron skillet or sheet pan with a little olive oil
  5. Place your “steaks” on the pan
  6. Mix together the red curry paste, olive oil and a little salt and pepper (based on your preferences – I go heavier on the pepper and wait until I taste later to add salt).
  7. Coat the cauliflower steaks on the side facing up (only) with the red Thai curry/oil mixture and then pop into the oven for 20 minutes.
  8. Meanwhile, take the smaller pieces and put them into the bowl, add a drizzle of olive oil and a little salt and pepper.
  9. After the 20 minutes, ip the “steaks” and add the small pieces
  10. Roast for another 10-15 minutes or until soft in the middle and slightly charred. Enjoy!20190905_134246

Steamed Mussels in a Coconut Curry Broth

Its not too late to do your Nw Years Eve shopping is it? Your guests would love these coconut curry mussels with fresh baguettes for dipping into the sauce. If you need a veggie dish, go for the steamed broccoli…

 

Mussels

STEAMED MUSSELS IN A COCONUT CURRY BROTH

INGREDIENTS:

  • 2.5 pounds mussels (I prefer Prince Edward Island mussels)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons red curry paste
  • 1 (14-ounce) can full-fat coconut milk (lite version is fine too – just won’t be as rich)
  • 1/4 cup low-sodium chicken (or seafood) stock
  • 2 green onions, sliced

baguettes or bread for serving (or fries!) 

DIRECTIONS:

Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or “beard”) by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.

Better still, buy the frozen ones which are already cleaned..just add them in where required in the recipe.

Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it’s melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it’s distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it’s smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes or thin fries.

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Green Mango Salad

Our neighbours introduced us to Green Papaya Salad, a favourite Thai salad with crisp vegetables. Alas, no green papayas to be found. Why not Green Mango Salad? The green refers to the unripeness, not the outside colour. Stefano Faita, one of my fav Canadian chefs and CBC personality had published this recipe…great colour! FYI…you could use firm nectarines in place of the mango.

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As always, my changes are shown in red.

Green Mango Salad

INGREDIENTS

2 large to 3 small green or under ripe mangoes, julienned

1 carrot, julienned (substitute 3 red radishes)

1/2 red onion, thinly sliced

1 red pepper, thinly sliced

1 cup each mint leaves and Thai basil

1 tbsp. sweet spicy chili sauce

1/4 cup lime juice

2 tbsp. sugar

1 tbsp. fish sauce, or to taste

3 tbsp. vegetable oil

Mint or Thai Basil, for garnish (optional)

PREPARATION

Add green mangoes, carrot or radishes, red onion, red pepper, mint, Thai basil and chili sauce to bowl. Toss to combine.

Combine lime juice, sugar, and fish sauce and vegetable oil in small bowl. Stir to combine. Toss with salad. Taste and adjust seasoning to taste. Let stand for 5 to 10 minutes before serving.

 

Spicy Shrimp Pho

First had this Vietnamese noodle soup in San Francisco, The portions they served were a little large, but awesome.

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Spicy Shrimp Pho (http://chefsavvy.com/spicy-shrimp-pho/)

Prep time 10 mins Cook time 20 mins Total time 30 mins  Serves: 4

Ingredients

  • 4 ounces whole wheat thin spaghetti (I substituted rice noodles for a less heavy Pho)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon jalapeno, minced
  • 2 tablespoons green onion, sliced thin
  • 6 cups low sodium chicken broth
  • 1 teaspoon fish sauce (or soy sauce)
  • 1 teaspoon sesame oil
  • 1 cup button mushrooms, thinly sliced
  • 12 ounces large shrimp, uncooked
  • ⅛ teaspoon pepper
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro, chopped

Instructions

  1. Cook spaghetti until al dente (or prepare rice noodles according to package)
  2. Meanwhile add oil to a large pot or dutch oven.
  3. Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
  4. Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
  5. Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
  6. Take off of the heat and stir in pepper, lime juice, and cilantro.
  7. Divide the noodles among the 4 bowls and pour the soup on top.
  8. Garnish with extra lime wedges and cilantro if desired.

 

Thai Style Chicken Pumpkin Soup

Just in time for your Thanksgiving dinner! Make ahead and refrigerate. Serve as your first course!

Thai Style Chicken Pumpkin Soup

  • 1 tablespoon extra virgin olive oil
  • 6 boneless skinless chicken breasts or thighs cut into 1 inch cubes
  • 1 large white onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 T. minced fresh ginger
  • ½ to ¾ teaspoon crushed red pepper flakes
  • 2 stalks celery diced
  • 2 carrots, peeled and diced
  • 15 ounce can pumpkin
  • ½ cup mango nectar
  • ½ cup fresh lime juice
  • ½ cup peanut butter (or more)
  • 1 liter low sodium chicken broth
  • 2 cups water

Heat oil in a large nonstick pan over medium heat. Add chicken and cook about three minutes, stirring frequently. Add onion, garlic, ginger and red pepper flakes. Cook 1 to 2 minutes longer.

Transfer chicken to crock pot. Add celery, carrots, pumpkin, nectar, lime juice, peanut butter, broth and water. Stir to combine. Cover and cook on LOW for 8 hours or HIGH for 4 hours,

After the time is up, stir in the following –

3 Tablespoons rice vinegar

¼ cup chopped cilantro

Mix ½ cup heavy cream  and 1 Tablespoon of cornstarch together.Stir into soup and turn cooker to HIGH for  10 minutes or less until soup thickens.

Serve over white rice which has been previously cooked. Sprinkle with more chopped cilantro and chopped peanuts.

 Source – Crock-Pot Best Loved Slow Cooker Recipes.

Thai Salmon in Foil

Since I had already prepared my Thai Jicama Salad, I needed something to go with the salmon I had thawed. Pinterest to the rescue again!

Thai Salmon in Foil

Prep Time: 10 minutes            Cook Time: 20 minutes           Total Time: 30 minutes

The flavors are sealed right into a foil packet with no clean up! The salmon comes out so tender/juicy. Sure to be a family favorite!

Ingredients:

  • 1/2 cup sweet chili sauce
  • 2 tablespoons reduced sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon freshly grated ginger
  • Juice of 1 lime
  • 1 teaspoon Sriracha, optional if you want more heat
  • 2 pounds salmon
  • 1/4 cup peanuts, chopped
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
  2. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
  3. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
  4. Place into oven and bake until cooked through, about 15-20 minutes.
  5. Serve immediately, garnished with peanuts and cilantro, if desired.

*Baking time may need to be adjusted depending on the thickness of the salmon.

This delicious recipe brought to you by Damn Delicious
http://damndelicious.net/

Morrocan Shepherd’s Pie

What to do with ground lamb? Meatballs…maybe. Burgers…another maybe. In the end I came across this pie recipe on Pinterest…not a surprise. It was fantastic! You will never make a traditional shepherds pie after you try this one.

Moroccan Shepherd’s Pie With Sweet Potato (Our Four Forks)

Prep time 30 mins Cook time 40 mins Total time 1 hour 10 mins Serves: 4-6

Ingredients

  • 1 lb. grass-fed ground lamb or beef (omit for vegan)
  • 3 cups cooked chickpeas (or 2 15 oz. cans drained) (optional for meat version)
  • 1 tablespoon olive oil
  • 1 white onion, chopped
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon honey (optional)
  • 2 cups chopped plum tomatoes (about ¾ 28 oz. can, drained)
  • ½ cup stock (vegetable, chicken or beef) + salt to taste
  • ½ cup currants or raisins
  • ½ bunch cilantro, stems removed, chopped

For the mash:

  • 1 lb. sweet potatoes, peeled and cut into chunks (use white if you don’t have any sweet potatoes) OR…use the instant Idaho brand potatoes and just add the spices…
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 tablespoons non-dairy milk (more if needed)

Instructions

  1. Brown the ground meat in a large skillet over medium high heat.
  2. Remove meat from skillet and set aside.
  3. Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened.
  4. Return the meat to the pan (if using) along with the honey, tomatoes and stock.
  5. Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
  6. Add chickpeas (if using), currants, and chopped cilantro, stir and remove from heat.
  7. Season with salt and pepper to taste.

For the mash:

  1. Boil the potatoes in salted water for 15 minutes or until tender.
  2. Drain well and add the olive oil, cumin, garlic powder, salt and milk.
  3. With a hand blender (or potato masher), blend until they reach a creamy consistency.

Assembly:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Fill a 13 in x 9 in casserole dish with the filling and spread the mash on top.
  3. Bake for 40 minutes until the topping is beginning to brown.
  4. Garnish with extra chopped cilantro, if desired.

Sesame Noodles with Pork

Good use of leftover pork loin roast!

Sesame Noodles with Pork by Stacey Snacks

Ingredients

  • 1/2 box linguine (8 oz.)
  • leftover cooked pork tenderloin (I used half a tenderloin, about 1/2 lb.), shredded
  • handful of cilantro
  • 1 carrot, cut into ribbons w/ a vegetable peeler
  • handful of chopped scallion or chives
  • sesame seeds

Sauce

  • canola oil for the frying pan
  • 2 garlic cloves, chopped
  • 2 tbsp sesame oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1/8 tsp or squirt of Sriracha sauce (or hot chili sauce)

Directions

In a large heavy skillet, heat the canola oil and cook your garlic only 2 minutes until fragrant and transfer to a bowl.

Add the rest of the sauce ingredients to the garlic and whisk together. Set aside.

Cook your pasta and drain. Add the pasta back into the skillet (you may need to add some more canola oil) and toss around with tongs.

Add the leftover pork and pour the sauce over the noodles and pork to combine, tossing to heat thru.

Empty the contents into a big bowl and add the carrots, cilantro, green onions and sesame seeds and mix together. You can refrigerate and serve cold, but we liked it warm like Lo Mein noodles.

Delicious!