Thai Coconut soup

 

Crockpot Thai Chicken Curry

 Crockpot Thai  Chicken Curry

1-2 Cups Chicken broth

2-4 T Thai red curry paste

1 T soy sauce

1 T sugar

1 T Minced ginger

3 cloves minced garlic

1 lb chicken breast or thighs,  cut into bite size pieces

1 zucchini,  cut into 1 inch cubes

1 med onion chopped

14 oz can coconut milk

1 large bunch kale or spinach, cut into small pieces

Put all ingredients in crockpot( not kale or coconut milk)   Set crockpot on high for 4 hours.     After 4 hours, stir in coconut milk and kale.   Thicken with flour.

SERVE over rice

More spice?  Add chopped chili peppers.

Garnish   lime, cilantro  optional.

Thai Chicken Satay Noodle Salad With Creamy Coconut Peanut Dressing

 Marinade and Creamy Coconut Peanut Dressing

1 c full fat coconut milk

zest from 1 lime

1/2 c crunchy peanut butter

1 T garlic

1 t ground ginger

1 T soy sauce

1/4 c  canola oil

2-3 T sweet chili sauce

1-2 T rice vinegar

Wisk everything together.  Use 1/3 of sauce to marinate chicken.  

Add 1-2 T rice vinegar to the 2/3 left over dressing to thin out for the salad dressing. Do not mix dressing with the marinade dressing that had raw chicken in it.

Chicken -Marinate 20-30 minutes

2 boneless, skinless chicken breasts or  6 thighs, cut into chunks

1/3 of marinade (save 2/3  remainder of marinade to use for dressing)

4 soaked wooden skewers

Preheat oven to 425°. Put  marinated chicken on water soaked skewers. Line baking sheet with foil, parchment  or silpat. Bake 20-25 minutes

Noodle Salad

7 oz multigrain spaghetti  boiled according to directions, douse with cold water, drain

1/ 4 red  cabbage, shredded or bag of raw coleslaw

1 medium cucumber, cubed

1 red bell pepper, cubed

1 c shredded carrots

1/2 c chopped cilantro

chopped peanuts

(opt) red pepper flakes

(opt) hot sauce

Assemble:

Pasta

Chicken

Salad toppings

Dressing 2/3 of marinade plus the 2-3 T rice vinegar

Chopped peanuts

Whitney made this for us at her house in Denver on our visit in August 2020.  So wonderful.  The tastes are amazing.

Orange Chicken

YUM!  Need I say more?

 

Time: 1 hour
Serving Size: 8
Note: Heathy version is posted below

Fried Chicken Bites:
4 lbs chicken, cubed
1 1/2 c corn starch
1/2 t salt
1/2 t pepper
2-3 c bread crumbs
4 eggs, well beaten
oil (for frying)

Orange Sauce:
3 c water
1/2 c orage juice
2/3 c rice vinegar
5 T soy sauce
2 T orange zest
2 c brown sugar
1 t minced ginger
1 t garlic
4 T green onion (optional)
1/2 t red pepper flakes (optional)
6 T corn starch
4 T water

Combine corn starch, salt and pepper in one bowl.  Place beaten eggs in a second bowl.  Pour bread crumbs in a third bowl.  Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs, and finally in the bread crumbs, set aside.  Heat pan with vegetable oil on medium to 360 degrees.  Fry chicken in batches until completely cooked.  (2-3 minutes)

In a large saucepan combine 3 c water, orange juice, rice vinegar, and soy sauce.  Blend well over medium heat for a few minutes.  Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes.  Bring to a boil.

Combine 3 T water and cornstarch and mix thoroughly.  Slowly stir cornstarch mixture into sauce until it thickens.  Pour sauce over breaded chicken and garnish with green onions.

* Healthy option:  Prepare chicken by dicing it into bite sized pieces, salting and peppering it, and cooking in a skillet with 2 T oil.  Make sauce and add to chicken.  Less sauce may be needed.

Panda Express Fried Rice

 The best fried rice recipe ever!!

Panda Express Fried Rice

1 cup regular long grain Rice, uncooked or 2 cups cooked (freshly cooked is best)
2 cups water
2 eggs, beaten
3 Tbsp butter, divided use
1 cup frozen green peas and carrots, thawed
2 Tbsp Soy Sauce
1/4 tsp Sesame oil
1/8 tsp ground white pepper, or to taste
table salt to taste
1 green onion, diced into pea sized bits, including green tops

In a covered saucepan on the stove top, bring 2 cups of water to a

boil. When the water reaches a full boil, stir in the rice. Stir to

bottom of pan to make sure all rice is moistened and not sticking on

the bottom of pan in lumps. Return water to a boil. Reduce heat to a very

low simmer, replace pan lid and cook for 20-minutes. After 20-minutes,

remove rice from saucepan and place in large bowl to cool. Makes about

2 cups of cooked rice.

Scramble eggs in skillet on stove top with 1 Tbsp of butter. After they

are cooked, chop the scrambled eggs into pea size bits with spatula.

After the rice has cooled in bowl, stir in the chopped scrambled eggs,

and thawed peas and carrots. Toss lightly until mixed uniformly.

Melt 2 Tbsp of butter over medium heat in a large skillet on the stove top.

When the butter is melted and heated, add the rice mixture to the skilled.

Mix the soy sauce with sesame oil in a cup and sprinkle evenly over rice

mixture in skillet.

Saute rice mixture for 6 to 8 minutes, stirring and turning frequently

with a spatula.

When done, season with ground white pepper and table salt to taste.

Place in large serving bowl and garnish top with green onions.

Serve warm.

Makes about 3 cups.