Red Curry Chicken

Red Curry Chicken

WOW! I am 4 days away from speaking at BlogHer Food ’13. I would be lying if I said I wasn’t a little bit nervous… but I am equally excited too. I am really looking forward to meeting some new food bloggers and of course all the excursions around Austin! I LOVE the food scene in Austin and I am seriously looking forward to chowing down on some BBQ, and tacos, and kulaches, and….. well, everything!

So about this recipe.ย What’s your favorite Thai dish? Tough question, huh?

For me, it’s a toss-up between Tom Kha Gai (coconut lime soup with chicken) and Tom Yum (hot and sour with rice noodles) soups, Pad Thai (of course), and this red curry chicken. I love the spicy, citrusy flavors used in Thai cooking and it’s such a go-to for takeout for me whenever I’m out of energy to make a meal.

However, even though ordering Thai is as easy as clicking a mouse nowadays, this recipe is surprisingly easy to make at home, and tastes damn near the same as what I get from delivery. The bright ginger and garlic flavors play perfectly off the spicy red curry paste and smooth coconut milk. You could make this vegetarian by substituting your favorite vegetables or tofu for the chicken, as well.

Red Curry Chicken

Side note, if you love Thai cuisine and want the low-down on how to cook authentic Thai dishes at home, do yourself a favor and check out SheSimmers. One of my favorite blogs with a refreshing tone and gorgeous photos.

One thing I want to facepalm myself for forgetting to add is sliced bamboo shoots… those are one of my favorite parts about the red curry chicken I order from the local takeout joint, and I completely forgot to put them in here. If you do decide to use those in this recipe, I’d add them alongside the red peppers.

Red Curry Chicken
 
Prep time

Cook time

Total time

 

Serves: 4

Ingredients
  • ⅔ cup unsweetened coconut milk
  • 3 tsp Thai red curry paste
  • 1 tbsp Asian fish sauce
  • 3 tbsp vegetable oil, divided
  • 1.5 lb skinless, boneless chicken breasts, cut into 1 inch chunks
  • Salt and freshly ground black pepper
  • 1 red bell pepper, cut into slices
  • 1 tbsp fresh ginger, grated with a zester
  • 2 large garlic cloves, grated with a zester
  • ½ cup water
  • Cilantro leaves, for garnish
  • Steamed brown rice and lime wedges, for serving

Instructions
  1. In a small bowl, add the coconut milk, red curry paste, and fish sauce and stir to incorporate. Set aside.
  2. Heat a large skillet over high heat. Add 2 tbsp of the vegetable oil and allow to get very hot. Pat the chicken dry with a paper towel, and season the chicken with salt and pepper. Add the chicken to the pan, and allow to brown before flipping, about 4-5 minutes. Once chicken is nicely browned, remove to a plate lined with a paper towel.
  3. In the same pan, add the red bell pepper. Allow to crisp up for 2-3 minutes, then add the garlic and ginger and saute everything for another minute. Add the chicken, red curry mixture, and water to the pan and bring to a boil. Reduce heat and simmer for another 2-3 minutes, until chicken is cooked through.
  4. Serve alongside rice and lime wedges, and garnish with cilantro.

Recipe adapted from Food Network.

Red Curry Chicken

Happy Eating ๐Ÿ™‚
mally

Scrambled Eggs with Avocado

Scrambled Eggs with Avocado

Eggs for breakfast are one of my favorite treats. I usually have a pretty hard time deciding between salty or sweet if I’m going out for brunch, but there really is nothing quite like an omelet, or a fried egg on toast, or eggs benedict to start off your day.

One of my preferred ways to prepare eggs for breakfast is just to simply scramble them. This might sound weird, but I really just love doing the scrambling in the pan as the egg starts to cook through- the way the texture changes before my very eyes as I keep stirring is a little mesmerizing. Plus, scrambling is pretty much fool proof- you’re not going for the perfect, beautiful soft roundness of a poached egg, or the flawless flipping of an omelet- you’re just getting right in there and making a delicious mess on purpose!

Scrambled Eggs with Avocado

Over the weekend, I tried something totally different for me with my scrambled eggs- I added some diced avocado! At first I was worried it would do something funky with the texture, but it actually complemented the eggs perfectly. I love how avocado adds that unique creamy texture to anything it’s added to, and it really takes some normal humdrum eggs over the top.

oxo_spatulas

I’ve been meaning to say thank you to OXO for sending me some pretty egg-scellent kitchen tools last month, including an egg beater, an omelet turner, and a 3-in-1 Egg Separator. This is pretty crazy, but I’ve never actually owned an egg beater in my life, and never really felt the need to have one- until I got this one! I always thought egg beaters were hard to clean, but the OXO Egg Beater has easily removable whisks and comes apart to put in the dishwasher when I’m done. It makes cooking omelets a breeze and was very useful in mixing the eggs for this breakfast super fluffy.

I’m also obsessed with their Flip & Fold Omelet Turner they sent me- and I have to admit, I’ve been using it for more than just omelets. The flat turner part bends easily to get under anything in the pan, but is structurally sound enough to help you make the flip cleanly and without breaking anything. Plus, it’s basically covered in rubber which is good for my klutzy self who is constantly dropping things (sorry about that flower vase, PJ…)

Scrambled Eggs with Avocado

Anyways, this breakfast. It’s pretty awesome. Check out the recipe here:

Scrambled Eggs with Avocado
 
Prep time

Cook time

Total time

 

Serves: 1

Ingredients
  • 1 tbsp canola oil or butter
  • ½ onion, chopped
  • 2 eggs
  • salt and pepper
  • pinch crushed red pepper flakes (optional)
  • ½ avocado, diced
  • ⅓ cup shredded cheddar cheese
  • fresh cilantro, chopped (for garnish)

Instructions
  1. In a pan over medium heat, heat up the oil or butter until it coats the pan. Add the onion and cook until translucent and starting to soften, about 2 minutes.
  2. In a small bowl, whisk together the eggs, cheese and salt and pepper. I also added the crushed red pepper flakes because I like a kick in the pants in the morning.
  3. Once the onions are looking nice and starting to soften, add the egg and cheese to the pan. Using a rubber spatula or turner and a light touch, start pushing the eggs around till they start to scramble. The idea here isn’t to cook the eggs so much that they get hard and rubbery, but rather to keep them fluffy and soft, so no pressing down on the eggs to cook them through. You should only need a minute or two to cook the eggs.
  4. Once the eggs are completely opaque, remove the pan from the heat, add the avocado and toss. Garnish with cilantro and serve!

Adapted from Epicurious.

You know I couldn’t have these without a healthy dollop of Frank’s Red Hot (I put that $%!@ on everything!) and a little extra cheese on top… YUM!

Check out some other egg-straordinary breakfast recipes:

Breakfast Tacos:

Breakfast Tacos

Stuffing Frittata:

Thanksgiving 2012

Quickie Quiche:

Quiche

Happy eating ๐Ÿ™‚
mally

PS. My thanks to OXO for providing me with these tools! As always, all opinions are my own and I was not compensated in any other way for this post.

Red Bean Dip

Red Bean Dip

Hmm. How to describe the humble red kidney bean? Well, it’s red, and shaped like a kidney. It kind of has a earthy taste, and all in all, is well, just sortaย bland on it’s own.

In my mind though, it’s the perfect jumping off point to make a complex, flavorful, and almost butter-like dip perfect for crackers, chips, or even spreading on a sandwich.

This dip might look on the surface like nothing special, but it’s got such a fun array of ingredients and is so simple to make. Not to mention, it’s delicious. Perfect for parties, a picnic, or just some alone time with a box of crackers on the couch, you gotta try this red bean dip ๐Ÿ™‚

Red Bean Dip

ย 

Red Bean Dip
 
Prep time

Cook time

Total time

 

Ingredients
  • 3 tablespoons canola
  • 1 large onion, finely diced
  • 3 fat cloves garlic, minced or grated
  • 1 15.5 oz can of red kidney beans, reserving the liquid in the can
  • 1 tablespoon tomato paste
  • ½ tsp ground cumin
  • ¼ cup fresh cilantro, chopped (plus more for garnish if desired)
  • dash of cinnamon
  • Salt and freshly ground black pepper
  • 3 tbsp lime juice

Instructions
  1. In a pan over medium heat, heat the oil. Add the onion and garlic and saute until the onions start to turn golden. Add the red beans and their liquid, the tomato paste, and the spices (cumin, cilantro, cinnamon, salt and pepper). Stir everything up and allow to cook through. Add the lime juice, stir again, and remove the pan from the heat. Allow to cool for 10 minutes.
  2. Carefully transfer the bean mixture to a mini-chopper or food processor, and pulse a few times to blend everything up but still leave some texture. Pour into a dip bowl, and serve, garnished with additional cilantro if desired. Enjoy!

Adapted from Nigella Lawson for Food Network.

You might think that the cinnamon is a weird ingredient for a savory dip- I felt the same way. But it adds a very slightly sweet warmth that really makes this dip special. I definitely recommend adding it!

Happy dipping ๐Ÿ™‚
mally

Slow Cooker Chicken and Pineapple Rice Bowl

Slow Cooker Chicken & Pineapple Rice Bowl

Lately, Sundays are in the running for my favorite day of the week. Sure, on Sunday it’s a bummer that Monday is just around the corner, but with football in season, I feel like Sundays are made for relaxing- watching the game, doing a crossword, reading a good book, and of course, eating well.

If Sundays are made for relaxing, then it naturally follows that slow cookers are made for Sundays. They make delicious meals such a snap to put together, with minimal effort. Just assemble a few quick ingredients, walk away for a few hours, come back, and you’re good to go! What could be easier?

This simple slow cooker chicken shares the spotlight with a light, crisp and tangy pineapple salad, tossed with a cilantro lime vinaigrette. Combined with rice and the heat of crushed red pepper flakes, this is a dish that combines flavors, colors and textures perfectly.

Slow Cooker Chicken & Pineapple Rice Bowl

Slow Cooker Chicken and Pineapple Rice Bowl
 
Serves: 4

Ingredients
For the chicken:
  • 3 boneless, skinless chicken breasts
  • 2 cups salsa verde
  • pinch of crushed red pepper flakes
For the rest of the rice bowl:
  • ½ a large cucumber, diced
  • ½ a fresh pineapple, cut into chunks
  • ½ a red bell pepper, diced
  • juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • 2 tbsp olive oil
  • ¼ tsp crushed red pepper flakes
  • 1½ cup rice

Instructions
  1. Add chicken breasts and salsa verde to your slow cooker. Sprinkle with crushed red pepper flakes, to your liking. Cook on high for 2-3 hours or low for 6-8 hours.
  2. About a half hour before chicken is done, cook your favorite rice according to package directions (if you’re using a rice cooker, use 3 cups water for 1½ cups rice).
  3. Once the chicken is cooked through, shred with two forks and allow to cool slightly while you assemble the salad.
  4. Combine chopped pineapple, cucumber and red pepper in a medium bowl. In another bowl, combine lime juice, cilantro and crushed red pepper flakes, and whisk in olive oil to make a dressing. Add the dressing to the pineapple salad and toss.
  5. Make your rice bowl: Start with a base of rice, then add a spoonful of shredded chicken. Garnish with the pineapple salad, and enjoy!

Inspired by The Gracious Pantry.

Happy Eating ๐Ÿ™‚
mally

Slow Cooker Carnitas

Slow Cooker Carnitas

I love my slow cooker. It takes a lot of the work out of cooking, and makes things taste good and your home smell amazing. If you don’t have one, I sincerely encourage getting one as soon as you possibly can- they’re relatively inexpensive and so worth it. You can make fantastic dishes like chicken tortilla soup, or these unreal carnitas tacos. And with winter coming, it’s a great investment.

Mmmmmmm… carnitas. Slow roasted pork, cooked under low heat for hours until it’s falling apart and filled with flavor. Say it with me… total. noms.

OK, so maybe this is my 3rd taco post in 3 months. Maybe I have a bit of a problem. But I can’t help it. They are just TOO GOOD!

Slow Cooker Carnitas

What makes these carnitas really special is broiling the meat after it’s been shredded. This makes it crispy while maintaining the scrumptious moist and pulled texture of the braised pork.

I mean, seriously. If this isn’t food porn, I’m not sure what is.

Slow Cooker Carnitas

5.0 from 1 reviews

Slow Cooker Carnitas
 
Prep time

Cook time

Total time

 

Serves: 8

Ingredients
  • 5 lb boneless pork shoulder, trimmed of visible fat and cut into 2 inch chunks
  • 1 tbsp kosher salt
  • ½ cup salsa verde
  • 2 cloves garlic, sliced thinly
  • 1 onion, cut in half then cut into quarters
  • ½ tsp freshly ground black pepper
  • ½ tsp crushed red pepper flakes
  • corn tortillas
For garnish:
  • 3-4 radishes, sliced into matchsticks
  • cilantro
  • limes, cut into wedges
  • salsa verde
  • diced fresh jalapenos

Instructions
  1. Place pork chunks, salt, salsa verde, garlic, onion, black pepper and crushed red pepper flakes into the bowl of a slow-cooker and toss to coat the pork in all the seasonings. Cook for 7 hours on low or 3 hours on high.
  2. When the pork is done cooking, remove pieces with a slotted spoon to an oven-safe baking dish and shred with two forks into smaller pieces. Move an oven rack on the top slot closest to the broiler, and turn on the broiler. Bake/broil the meat for 5-7 minutes, until the top starts to crisp up. While meat is broiling, heat up your corn tortillas in the toaster oven over low heat. When done, remove from oven and let cool slightly, about 2-3 minutes.
  3. Now comes the fun part: Make your tacos! I scooped a nice couple spoonfuls of carnitas in a tortilla with salsa verde, sliced radishes, diced jalapenos, cilantro and a squirt of lime juice on top- but feel free to substitute with your favorite toppings! Enjoy!

Slow Cooker Carnitas

This recipe is PERFECT for a football game day. Get everything cooking in the morning, and by kickoff, you’re ready with a super delicious meal that serves a crowd.

I myself may or may not have eaten 4 of these tacos. In one sitting. Whatever. You heard it here first- #tacolife!

Happy Eating ๐Ÿ™‚
mally