We had some great meals this week, all from Nancie McDermott's cookbooks. I used the stir fry one a lot and also the Quick and Easy Thai. Delicious!
Thursday we had stir fried lamb with edamame and tomatoes with rice noodles. So good! Different with the lamb too. I like that we can have a taste of meat but it is not overwhelming, lots of other good tastes. My wok is now perfectly seasoned and so easy to clean.
Friday I made coconut chicken soup and crab fried rice. Again so good and so different from the day before. These dishes were much more delicate than the lamb.
I've had issues with my back for way too long now and have been following doctor's orders to ice, no Jazzercise and see the doctor for adjustment. I have had too much time on my hands! I do not hurt when I stand, just sitting, so decided on Friday to make dessert.
Not an Asian dessert but another craving I've been having - Boston Cream Pie. I did not use Nancie McDermott's cookbook Southern Cakes, although I do have it and you should get it.
Saturday was curry day from the Thai cookbook. Yes, Nancie's. This was chicken with potatoes and very, very good. I totally forgot to take pictures, but went to Nancie's website www.nanciemcdermott.com and she has the recipe posted so here it is. Of course get her cookbooks, but until they come there are more recipes on her website.
Yellow Curry Chicken with Potatoes
- 2 3/4 cups unsweetened coconut milk
- 3 tablespoons yellow curry paste, or three tablespoons curry powder, hot or mild
- 6 boneless chicken thighs, or about 1 pound boneless chicken breast, cut in big, bite-sized chunks
- 2 cups chicken broth or water
- 2 medium potatoes, peeled and cut into big, bite-sized chunks (about 1 1/2 cups)
- 1 medium onion, cut lengthwise into thick wedges (about 1 cup)
- 2 tablespoons fish sauce, or 1 teaspoon salt
- 1 tablespoon palm sugar or brown sugar
In a medium saucepan or heavy skillet, bring 1 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant. Add the curry paste or curry powder, and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook another minute or two, tossing to coat it with the sauce.
Add the remaining 1 3/4 cups coconut milk, the chicken broth, the potatoes, onion, fish sauce or salt, and palm sugar or brown sugar, and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the potatoes are tender but still firm, 6 to 8 minutes.
Remove from the heat and serve hot or warm.
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