Thai Massaman Curry

Our all time favorite Thai dish. This is really yummy, but we are still trying to perfect it. We keep it mild so the kids will eat it (and they love it) but you can add more curry paste if you like it hot.

Ingredients:
3 T Massaman curry paste (you can substitute other curry paste, but beware some are hotter than others.)
1/4 cup onion, chopped in chunks
1t. Garlic, diced
1/2 t. Fresh ginger, diced
2 cans or <1 quart coconut milk (not lite)
1-2 carrots, coined
1 potato, cut in chunks
1 chicken breast or 2 tenderloins, raw (you could also used already cooked chicken and just at it towards the end)
Optional: 1/2 can pineapple chunks, drained (Jim likes them in his. I don't.)
*some people like to put chopped peanuts our cilantro on top. I don't care either way.

Spices: ( if you don't have these things that is still good without them. You can also adjust the amount to your tastes.)
1/2 t. Ground cardamom
1/2 t. Ground Coriander
Pinch ground cloves

Directions:
saute onion, garlic, ginger and curry paste in a little oil for a couple of minutes. Add in the thick part of the coconut milk that is on the top of the can, about 1/2 cup. let that cook on medium low while you are chopping up the vegetables, at least 5 minutes. add in vegetables, chicken and spices with remaining coconut milk. (the exact amount of coconut milk is not really important, you can add more if you like more liquid) when chicken is done cooking, remove it from the pot and cut into chunks. if you are using pineapple, add it now. continue cooking until vegetables are barely tender. return chicken to the pot then adjust spices to taste.
Serve over jasmine rice.
Tip: serve the curry in a bowl beside the rice so you can scoop it over top as you go. if you pour all on top to begin with, it will soak in and become dry toward the end.

Simple Chicken Curry sauce

Here is a recipe for when you need chicken curry but don't have any coconut milk or a lot of time! (like me tonight) Serve with Jasmine rice.

Ingredients:
-A few Chicken tenderloins
- about 1 tablespoon curry paste, more or less to taste (or powder will do, amount will be different I believe...)
-onion, chopped
-garlic
- chicken broth/bullion, start with 1 cup, add more later if needed.
-milk, opt.
-corn starch (opt.)
-any variety of seasonings that you fancy. I Used: spoonful of sugar, splash of lime juice and soy sauce, a touch of ginger, cilantro and red pepper flakes.
-would be great with potato chunks and garnished with peanuts!

Directions:
Saute onion in oil and cook the curry paste for a few minutes. Add a little garlic at the end.

Salt and pepper your chicken then add to pan. Add chicken broth. Let chicken cook, flipping halfway.
Remove chicken as soon as it is no longer pink. Chop when cool.

Season the sauce to taste. Add milk if you want it creamy. I also added about a tablespoon or two of corn starch (mixed with a little cold water) because I like my sauce a little bit thick. Personal preference.

Return chicken to sauce and serve over hot rice. Mmmm.

Sweet Sour Chicken

I was really skeptical about this, but it turned out really good. Like you almost think you are in a chinese resturaunt. (or atleast thats what the husband said, in other words anyway) I was very happy with it, especially for the simplicity and the fact that you dont deep fry the meat.
Sweet and Sour Chicken


from melskitchencafe.com (Great site!)

*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at medium heat for 8-10 minutes until it simmers and thickens. Serve it on the side of the chicken.

*Serves 4-6

Chicken:

3-4 boneless, skinless chicken breasts

Salt and pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:

¾ cup sugar

4 tablespoons ketchup

½ cup vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve the chicken over rice.

Fried Rice

This is a great kid-friendly dish. Especially since you can make it with whatever veggies or meat sounds good to you.  This is pretty yummy. It is no small thing when my picky toddler asks "more please!" 5 minutes after serving her. Here's how I do it:

1/2 cup diced onion (green onions are yummy, too.)

1 cup accumulative veggies (ideas: peas, cabbage, carrots, corn, celery)

opt: 1 clove garlic, minced
1/4 lb diced meat (asian red pork is best, ham, bacon, chicken...whatever)
3 eggs
1 plus T. soy sauce
2-3 cold cooked rice (planned leftovers)

Saute all veggies and meat in oil until veggies are tender. (if using frozen peas, I wait to throw them in) Beat eggs. Push veggies/meat aside and scramble eggs in side of frying pan, adding more oil if needed.  When about done, add cold rice and break up clumps.  Sprinkle on however much soy sauce you like and stir everything together.  Put lid on and let rest (flavors will combine) before serving.

Thai Stir-Fry with Peanut Sauce

This was pretty good, but I think I will still search for a different thai sauce. I just like other sauces better than peanut. I LOVED the veggie combo though. PERFECT! yum.

Sauce:
1 T cornstarch
1 C. vegetable broth
1/3 cup creamy peanut butter
3 tablespoons brown sugar
1 t. sesame oil (or veg oil)
1 t. ground ginger
1/4 t. ground red pepper

Dissolve starch in broth. Add remaining ingredients. Boil, then reduce heat. Simmer 5 minutes. (I just cooked in in the microwave!)

Veggies:
1 cup fresh broccoli
1 cup carrots, sliced thin
12 cup red bell pepper
1/2 cup sugar snap peas
1 onion, chopped (I didn't use onion)
2 cloved garlic, minced
2 T vegetable oil

Chop all veggies roughly same size. Leave them fairly big.

Stir garlic into oil in skillet. Add veggies and cook for a minute or two. Reduce heat, cover, and steam until veggies are tender, about 5 minutes (but not too tender! don't overcook)

Toss with peanut sauce to serve.

Sweet and Sour Sauce

Recipe from my mom. Serve with chicken and rice.

1 can crushed pineapple
1/4 cup white vinegar
1/4 cup brown sugar
1 T soy sauce
2 T corn starch

Drain pineapple, saving the juice. Add water to reserved juice to make 3/4 cup. Stir ingredients except for pineapple together in bowl. Microwave 2-3 minutes,or until thick, stiring every minute. Add pineapple. Microwave until warm.