I really enjoy Thai flavors, the one problem is many times when I eat Thai out I get a headache, but I have found when I prepare at home I am fine! Today I used only ingredients I had in my pantry, freezer or fridge! I had stew beef in the freezer and a can of lite coconut milk in the pantry and that is where the idea was born!
1-2 lbs stew beef
1 can lite coconut milk
1 c tomato sauce
1 c chicken broth
2 t curry powder (I like to use Madras and Dean & Deluca, 1 tsp of each)
1 green pepper, cut in 1 in cubes
1 c frozen pearl onions (would have used a sweet onion, but ran out!)
2 carrots, cubed
6 plum tomatoes, cubed
1/2 c golden raisins
1 granny smith apple, cubed
Throw everything in your crockpot EXCEPT the raisins and the apple, add those apx 1 hr prior to serving. Set on low and cook apx 6 hrs. Serve with rice and a fresh salad! YUM!
xoxo, Mama Bird
This is a great quick and easy take on the famous Thai Lettuce Wraps from Cheesecake Factory!
Chicken Breast, boneless & skinless- pound thin and marinate overnight with Asian Vinaigrette (below)
English Cucumber, sliced thin and marinated
Water Chestnuts, sliced
Cashews, toasted and crushed
Boston Lettuce, for wrapping
3/4 c rice wine vinegar
¼ c water
1 Tb each of soy sauce, sugar & sesame seeds
1 tsp sesame oil
Grill chicken and slice thin, serve with the above veggies and lettuce for wrapping.
Sesame Peanut Noodles
Prepare 2 packs oddles of noodles w/out seasoning pkt and dress with the following.
2 Tb Peanut butter, creamy
2 Tb soy sauce, low sodium
1 Tb rice wine vinegar
1 Tb balsamic vinegar
1 Tb peanut oil
Red Pepper Flakes
Linked to the following Recipe Exchanges
You guys have probably noticed that I heart Trader Joe’s and I love how they are always tasting new items. Last time we were down there they were tasting Biryani Curried Rice Dish.
It is great and best of all Jack loved the sample! It is super healthy with no nasty additives. It’s best when you put a little oil in either your wok or sauté pan for 5 mins! That’s it!! Told you it was fast!! I added diced leftover chicken and it is great!!
This is a fantastic dish! It looks so gourmet and it is SO EASY to make!! It will impress your friends and family! Perfect for a Date Night or a Dinner Party!
Thanks to my girlfriend Katie who makes a very similar dish with a few differences in spices.
1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt
3 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can petite diced tomatoes including juice
1 medium onion, finely chopped
1 sweet bell pepper, finely chopped
1 1/2 tablespoons olive oil
2 teaspoons curry
5 tablespoons coarsely chopped fresh cilantro
1 can lite coconut milk (shake well)
Serve with cooked white rice
Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add curry, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 15 minutes. (you want to do this here so that the shrimp doesn’t “cook” in the lemon juice) Add tomatoes and simmer briskly, stirring, until mixture is very thick, about 15 minutes.Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.Serve over rice.When I plate this, I usually take a 1/4 or a 1/2 measuring cup, scoop rice into, place it in the center of the plate, and then put it the stew around it.