Red Curry with Basil

Recipe from Linda Brown


2T oil
1 1/2 T red curry paste
1 can coconut milk
1 1/2 lbs. chicken (cut into bite-size pieces) or the same amount yellow potatoes (my pref)
2 t. sugar
2 t. fish sauce
1 red bell pepper
10 large fresh basil leaves, chopped

Heat oil over medium heat. Add curry paste and simmer for 2 minutes so it is dissolved and foaming. Stir in coconut milk and continue stirring for 4 minutes over medium heat. Add chicken pieces while continuing to cook. Stir in sugar, fish sauce and bell pepper. Simmer for a few minutes more. Add chopped basil. Season to taste with more fish sauce & sugar as desired. Serve over warm rice.

Sticky Coconut Chicken

I usually use chicken thighs, but if I use breasts I pound them flat and cut them in half so they don't dry out to much on the grill.

I found this on My Kitchen Cafe and have cut and paste the instructions.

Sticky Coconut Chicken
from Leigh Anne with my slight adaptations

6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice (though I almost always serve it with quinoa).

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum

Salad Wrap

This isn't really a recipe, just a reminder that I can make these next time I'm scrolling through my blog for a dinner idea.

Flour tortilla
Spinach
Lettuce
Canned or leftover chicken
Cheese
Hard boiled egg
Ranch

Caprese Panini

Layer panini as follows

Slice of artisan bread (really good with La Brea Rosemary Olive Oil Loaf)
Slice of fresh mozzerella
sliced tomatoes (preferably roma)
sprinkle of fresh basil
drizzle of balsamic vinegar
Second slice of bread

Grilled chicken is also good in this sandwich.

Brush exterior with olive oil and grill on panini maker until bread is crisp and brown and cheese is melted.

Pot Pie

This is only one of the reason Neisha is one of our favorite cooks. Another reason is that she always shares! She says she just made this recipe up and just throws in whatever so the recipe is more of a guideline. Made as written you'll get 2-3 pies, so scale down as needed.

Last time I made it I left out the chicken and went vegetarian. It was delicious!


Pot Pie
1 lb chicken, cut into chunks (or compensate with extra veggies)
1/2 to 1 onion, diced
2 cloves garlic
1/4 c. butter
3 celery stalks
3 T flour
28 oz chicken broth-maybe more (I used vegetable)
Small package baby carrots
3-4 baking potatoes, diced
1 to 2 C. frozen peas
1/4- 1/2 C. cream
salt, pepper, thyme, parsley

Season chicken as desired. In large pot, brown chicken pieces, don't overfill the pan or the chicken cooks without browning. Remove chicken from pan, add butter, and saute onions, celery, and garlic until tender. Stir in flour, and let cook a little bit to get rid of the flour taste. Whisk in broth and bring to a boil. Add the chicken back in with the carrots, potatoes, and herbs and simmer for 20-30 minute until desired tenderness (they will cook in the oven to so more crunchy is better). Add cream and peas. Season to taste.

Pour into pie pans (or square pans, whatever). Top with single crust. (Heather uses Betty Crocker's or a frozen one from the store. Put in oven and cook according to crust's directions. I think I cooked it at 425 for 20-30 min.

White Bean Chicken Chili

Neisha brought this chili to playgroup once and it has become a favorite around here. I think I've made this more than any soup this winter.

A few things to note:

• Canned tomatillos are found in the Mexican section of the grocery store. I found them at Smith's.
• If you don't have coriander just skip it. You won't miss it.
• Just use frozen or canned corn. Who is making soup during fresh corn season?

I had a chicken breast to use up today, but next time I think I'm trying meatless. There is so much other good stuff who needs it?

Mexican Chowder

1 can cream of chicken soup (okay, so this makes it not vegetarian, but it's close)
2 C. chicken broth
1 C. water
1 40z. can diced green chiles
2 T fresh cilantro
2 T taco seasoning
2 C. corn
2 C. chopped chicken or 1 can white beans

1 C. sour cream

In large pan combine all ingredients except sour cream (unless you are using beans, add those after you have simmered). Bring to boil. Reduce heat and simmer 15 minutes. Stir in 1 cup hot mixture with the sour cream; return to sauce pan and heat through.

(I also added a cup or so of cooked brown rice to bulk it up a bit when I made it with beans)

Serve with tortilla chips and shredded cheese.