Thai Coconut Curry Noodles

Thai Coconut Curry Noodles

 A Very Satisfying One Dish Meal!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 25 minutes

Ingredients

4 servings KA Me cooked Thai Noodles

1 small pork tenderloin, cubed

1 can coconut cream

2 bricks  Japanese Golden Curry

1 tbsp Thai curry paste

1/2 cup green onions, chopped

2 garlic loves, minced

1 tbsp vegetable oil

1/2 tsp sesame oil

1/2 cup chicken stock

salt

pepper

Cooking Tools

Wok 

Directions

Coat cubed pork tenderloin in the Thai curry paste and set aside for 15 minutes. Place vegetable oil in pan on medium high heat and pan fry the marinated pork tenderloin cubes until 3/4 done. Pour coconut cream, curry brick, 1/2 of the chopped green onions, garlic, chicken stock and sesame oil in with pork.  Cook until slightly thicken.  Add in the cooked Thai Noodles and allow to separate on their own, do not break apart the noodles. Cook for addition al 5 minutes on medium low heat, adjust seasoning with salt & pepper.  Garnish with the rest of the chopped scallions before serving.

Serves 4

Sweet & Sour Grouper

Sweet & Sour Grouper
This Pan Asian Recipe Is Packed Full Of Flavors!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 15 minutes

Ingredients
2  10oz. filet Grouper
3/4 cup Ponzu sauce
1 tbsp soy sauce
1/2 tsp sesame oil
1 tsp fish sauce
1 tbsp raw sugar/ palm sugar
1 tsp ginger, chiffonade
1/2 tsp lemon grass paste (Gourmet Garden)
micro greens, garnish
2 tbsp vegetable oil
salt

Cooking Tools

Nonstick skillet

Small saucepan 

Directions
Salt Grouper sparingly on both sides.  Heat skillet/ frying pan on medium high with the vegetable oil, sear fish  and cook fish 4 minutes on each side (depending on thickness).
Let fish rest for a few minute before pouring sauce on top.  In a sauce pan, add; Ponzu sauce, sesame oil, fish sauce, sugar, ginger, lemon grass.  Cook sauce on a simmer for 10 minutes, adjust seasoning to suit taste.  Remove ginger and discard (optional). Plate fish and spoon sauce on top, garnish with micro greens.  Serve  the Sweet & Sour Grouper with rice. Cook's Note: Ponzu sauce can be found at an Asian grocery store.
Serves 2

Thai Shrimp Ceviche

Thai Shrimp Ceviche 
This Thai Dish Is Not Short On Flavor!
Difficulty: Easy
Prep Time: 1-2 hours
Cooking Time: No cooking required

Freshest Of Ingredients Is Key To A Great Ceviche!

Ingredients
1 dozen raw medium shrimp, peeled & deveined
juice of 1 lemon
juice of 1 lime + zest
1 tbsp Ponzu sauce
1 tsp Sriracha sauce
1 tbsp Mirin
1 tsp palm sugar
1/4 cup coconut water
1 tsp fresh ginger, minced
1 garlic clove, sliced thin
2 tbsp cilantro leaves, chopped
1/4 cup sweet mini pepper, sliced
1/4 cup red onion, small dice
3/4 cup English cucumber, diced
3/4 cup mangoes, diced
2 tbsp green onions, sliced
1 tbsp peanuts or Macadamia nuts, bits + garnish
1/2 cup avocado, diced
1 tsp jalepeno pepper or Thai chilies, minced (optional)
12 savory rice thins
salt

Cooking Tools

Small mixing bowl

Having Lime Trees Saves Me A Trip To The Grocery Store!

Directions
In a mixing bowl, whisk together lemon juice, lime juice, lime zest, Ponzu, Sriracha, Mirin and palm sugar.  Place raw shrimp in the marinade and toss.  cover with plastic wrap and place inside the refrigerator for 1-2 hours+ to allow for the raw shrimp to cook in the citrus acid.  The shrimp should be opaque in color.  Place rest of the ingredients (except the rice thins) into the shrimp with marinade and toss. Place back in the refrigerator for additional 15 minutes. Place in serving bowl and garnish with some macadamia nuts and serve with savory rice thins.
Serves 2

Chicken Satay With Garden Fried Rice

Chicken Satay With Garden Fried Rice
Served With A Peanut Sauce And Asian Pickles!
Difficulty: Moderate
Prep Time: 3 hours 30 minutes
Cooking Time: 30 minutes

Chicken Satay
Ingredients
2 1/2 lbs. chicken tenderloins
1  13.5 oz. coconut milk
2 tsp green curry paste
2 tsp + garam marsala curry powder
4 cardamon pods, cracked
1 cinnamon stick
juice of 1 lime
3 tbsp palm sugar or agave syrup
1 tsp garlic, puree
1 tsp lemon grass, puree
coconut oil for drizzle
1 tsp salt
1/4 tsp pepper
12+ skewers

Cooking Tools
Outdoor grill
Large mixing bowl
2 small mixing Bowls
Sheet pan
Colander
Wok
Chinese take-out containers

Directions
In a large mixing bowl, whisk in coconut milk, green curry paste, curry powder, cardamon pod, cinnamon stick, lime juice, sugar, garlic, lemongrass, salt and pepper. Place chicken tenderloins into the mixture and place in the refrigerator to marinade for about 3 hours.
Remove marinaded chicken from refrigerator and drain chicken with marinade into a colander until liquid is gone.  Skewer each tenderloin and place on sheet pan.  drizzle each chicken skewer with coconut oil and sprinkle more Garam Marsala curry powder on both side of the chicken. Cook chicken on a preheat outdoor grill, about 8 minutes on each side, depending on the thickness of chicken, adjust time accordingly.  Serve with Peanut Sauce, Pickled Cucumber, and Garden Fried Rice.
Serves 4

 Garden Fried Rice
Ingredients
3 cups cooked short grain rice
1 cup broccoli florets
3/4 cup red onion, slices
1/2 cup of snow peas
1 cup carrot, matchsticks
1 cup mushrooms, sliced
1/2 cup frozen peas
1 cup mung bean sprouts
1 tsp garlic, minced
1/2 tsp ginger grated
2 eggs, cooked, scrambled
2 tbsp vegetable oil
1/2 tsp sesame oil
3 tbsp soy sauce
pinch of white pepper
1/2 cup vegetable or chicken stock
salt

Directions
In a wok on high heat, add; oil, broccoli, and carrots and stir fry for a few minutes.  Add into the wok some vegetable stock and place lid on to steam broccoli and carrots until slightly tender, let the stock evaporate.  Toss in red onion, mushrooms, snow peas, peas, garlic, ginger, sesame oil, soy sauce and pepper, cook for additional few minutes, toss vegetables frequently so not to burn. Toss in cooked rice and mung bean sprouts, cooked scrambled eggs and toss until well incorporated. Adjust salt and pepper to taste.

Peanut Sauce
Ingredients
3 tbsp natural peanut butter, smooth
1/4 tsp sesame oil
3 tbsp agave syrup, or palm sugar
1/4 cup coconut water
1/2 cup water

Directions
Place all ingredients in a small mixing bowl and whisk, if the sauce is thick just add more coconut water.

Asian Pickles
Ingredients
1 1/2 cups small pickle cucumbers, sliced
1/4 cup red onions, sliced thin
1/2 cup distilled white vinegar
1/2 cup white sugar
1 tsp lime juice

Directions
In a small mixing bowl, whisk together vinegar, lime juice and sugar until dissolved. Add in sliced cucumbers and red onions. Let ingredients marinade in refrigerator for at least an hour.

Shrimp Pad Thai

Shrimp Pad Thai
A Classic Dish Of Thailand!
Difficulty: Moderate

Ingredients
8 oz. Thai rice noodles or enough for 2 people
12-15 small to medium raw shrimp, cleaned and deveined
1 tbsp. soy sauce
4 green onions, sliced (keep white separate from green)
3-4 cloves garlic, minced
1 tsp. grated ginger
1-2 fresh red or green chilies finely sliced
1 egg
2-3 cups bean sprouts
handful fresh coriander/cilantro leaves
1/3 cup dry roasted unsalted peanuts, chopped
2-3 Tbsp. vegetable oil for stir-frying (e.g. coconut, peanut, corn, sunflower, etc...)
lime wedges

 Pad Thai Sauce
Ingredients
1 to 1 1/2 tbsp. tamarind paste (available at Asian/Indian food stores)
1/4 cup chicken stock
3 tbsp. fish sauce 
1 tbsp. soy sauce
1 tsp. chili sauce, or 1/3 tsp. cayenne pepper, to taste
1/8 tsp. ground white pepper
3-4 Tbsp. palm sugar or brown sugar

Directions
Bring a large pot of water to boil, then switch off heat. Dunk in noodles and soak 5-6 minutes, or until noodles are limp but still firm. Tip: The noodles must remain slightly undercooked at this stage, as they will be fried later.  Drain and rinse thoroughly with cold water. Set aside.
In a small bowl or cup, combine all Pad Thai Sauce ingredients (note that if your tamarind paste is very thick, only add 1 Tbsp). Taste-test the sauce, looking for a very strong-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.
Heat a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around, then add the white parts of the onion (reserve green parts for serving), plus garlic, ginger, and chili. Stir-fry 1 minute.
Add shrimp and continue stir-frying 2-3 more minutes, or until shrimp are pink.
Push ingredients aside, making room in the center of your wok/pan and crack in the egg. Stir-fry quickly to scramble.
Add the noodles and drizzle over 1/3 of the Pad Thai sauce. Using 2 utensils and gently toss, stir-fry everything together. Keep heat between medium and high, you want it hot enough to cook the noodles, do not burn the noodles. Add more sauce every 30 seconds as the pan/wok dries out. Continue stir-frying until sauce is gone and noodles begin to get sticky and glossy and taste chewy, approx. 8-10 minutes.
Turn off heat. Fold in bean sprouts and taste-test. Adjust seasoning to suit your taste. Sprinkle over the green onion, nuts, and coriander/cilantro, and garnish with lime wedges .  Squeeze lime wedge over noodles before serving.
Serves 4