You all know I love me some slow Sunday cooking. Afterall, slow cooking is for long, slow days which are wonderful...and which absolutely do not exist in my life anymore so please don't be fooled by this post. In fact, the idea of even being in the house for the 3.5 hrs that it takes to roast this pork is unimaginable. In full disclosure, I made this one day recently when I was working from home. The prep actually only takes a matter of minutes. It's the roasting that takes all afternoon. So it's not like you're slaving over the stove, but you do need to be INSIDE.
I don't stand a chance at making this on a weekend with a toddler who, when inside, spends all of his time at the door holding his shoes in his hands saying, "outside? outside? outside? outside?" You get the idea. Anyway, do whatever you have to do to make this but puhlease don't use a slow cooker, ok? Not allowed here and it just won't work. Period. But it IS an absolutely delicious recipe with lots of leftovers that can be used in a few hundred ways.
1/3 cup Thai red curry paste
1/4 cup fish sauce
6 tbsp brown sugar
4-lb pork shoulder (I used bone in)
2 cups chopped cilantro
4 cloves garlic, minced
2 large shallots, halved
1 stalk of lemongrass - inner part only, cut into three pieces
1/3 tsp ground cardamom
1 1/2 tsp tumeric
1 1.2-inch piece of ginger, thinly sliced
1 15-oz can coconut milk (not shaken!)
1/3 cup chicken stock
1/2 cup chopped basil and mint leaves
1. Preheat oven to 325. In small pan, simmer curry paste, fish sauce, and 1/4 cup of sugar over moderate heat until sugar is dissolved and smooth paste forms. Let cool slightly.
2. Place pork in a dutch oven and season with salt and rub all over with curry paste. Cover and roast, basting every hour with juices, until very tender and falls off bone...at least 3.5 hrs. Uncover and roast for 15 more minutes until crusty. Remove from oven and let cook. Pull apart and shred with a fork.
3. Combine cilantro, garlic, shallots, lemongrass, cardamom, tumeric, ginger and pulse in a food processor. Add remaining sugar and process until smooth.
4. Open can of coconut and scoop the creamy top into a saucepan. Bring to a simmer over moderate heat and whisk in cilantro paste. Whisk in the rest of the coconut milk and chicken stock and bring to a simmer.
5. Stir the pork into the sauce and season with salt and pepper as needed. Cook for about 10 minutes, until the sauce has thickened.
Serve with rice.
Showing posts with label Thai. Show all posts
Showing posts with label Thai. Show all posts
Sunday, October 23, 2016
Sunday, May 8, 2016
30-Minute Red Curry
I've been making a lot of curry the past six months. Turns out my 1.5 year old prefers a good home cooked curry than just about anything else. This little boy loves his food spicy and saucy. He gets a whiff when I'm heating it up and starts to kick his legs in his high chair and bounce up and down. This Thai red curry from Bon Appetit is one of the best that I've made over the years. You could do this with fish, chicken, shrimp, just veggies - rice noodles or rice.
1 large shallot
6 cloves of garlic
1 2" piece of ginger, peeled and cut into pieces
2 tbsp vegetable oil
2 tbsp red curry paste
2 tsp tumeric
1 28oz can of diced tomato
1 can of coconut milk
1 lb vegetables - cauliflower, carrots, etc.
1 lb white fish (cod, halibut, haddock) or chicken, shrimp
1. Pulse shallot, garlic and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium heat and cook the garlic mixture until golden. Add the curry paste and tumeric and cook until darker in color and starts to stick to the pan - about 3 mins.
2. Add tomatoes and cook for about 5 mins. Stir in coconut milk and season with salt. Simmer and stir occasionally until its thickened - about 10 mins.
3. Add vegetables and add enough water to cover the veggies. Bring to a simmer and cook until veggies are crisp but tender - about 10 mins.
4. Season the fish/chicken/shrimp with salt and pepper and add to the curry. Return to a simmer and cook until meat is cooked through. Serve over rice noodles or rice with a squeeze of lime and some cilantro.
1 large shallot
6 cloves of garlic
1 2" piece of ginger, peeled and cut into pieces
2 tbsp vegetable oil
2 tbsp red curry paste
2 tsp tumeric
1 28oz can of diced tomato
1 can of coconut milk
1 lb vegetables - cauliflower, carrots, etc.
1 lb white fish (cod, halibut, haddock) or chicken, shrimp
1. Pulse shallot, garlic and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium heat and cook the garlic mixture until golden. Add the curry paste and tumeric and cook until darker in color and starts to stick to the pan - about 3 mins.
2. Add tomatoes and cook for about 5 mins. Stir in coconut milk and season with salt. Simmer and stir occasionally until its thickened - about 10 mins.
3. Add vegetables and add enough water to cover the veggies. Bring to a simmer and cook until veggies are crisp but tender - about 10 mins.
4. Season the fish/chicken/shrimp with salt and pepper and add to the curry. Return to a simmer and cook until meat is cooked through. Serve over rice noodles or rice with a squeeze of lime and some cilantro.
Monday, October 8, 2012
Thai Drunken Noodles
We have a Thai restaurant across the street from our house and I think their kitchen vent is aimed directly at our balcony. We sit out there on summer evenings and smell the most delicious, enticing yumness. It makes me want to have Thai every night for dinner (is this why 80% of my posts are Thai??). This is one of my favorite Thai dishes and I almost always order it when
we get Thai out, which actually isn't that often - especially since I
can make this at home.Anyway, I have a lot of Thai favorites but this one I like if we order out. This is modified from Cooks Illustrated, i's extremely flavorful and will taste just like take-out...although you know what's in it! Gotta warn you, not the healthiest but definitely worth it once and a while...
2 boneless chicken breasts, cut into 1/4 inch slices
1 tsp baking soda
8 oz rice noodles
1/4 cup vegetable oil
1/4 cup oyster sauce
1 tbsp plus 2 tsp soy sauce
2 tbsp dark brown sugar
1 tbsp white vinegar
1 tsp molasses
1 tsp fish sauce
3 garlic cloves, sliced thin
3 large eggs
10 oz broccolini, cut into 1 inch pieces
Handful chopped fresh basil
1. Combine chicken and baking soda with 2 tbsp water and let sit at room temp for about 15 minutes. Rinse in cold water and drain well.
2. Bring 6 cups of water to a boil and pour over noodles in a large bowl. Stir, then soak until noodles are almost tender (about 8 minutes). Drain and rinse with cold water. Toss with 2 tsp of oil.
3.Whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce in a bowl.
4. Heat 2 tsp oil and garlic in a large skilled over high heat, stirring occasionally until garlic is golden brown.
5. Add chicken, 2 tbsp sauce mixture and spread in an even layer. Flip once so that both sides are browned.
6. Push chicken to one side. Add 2 tsp of oil and add eggs. Stir gently to scramble and break up large pieces. Stir together with chicken and put in a bowl.
7. Heat 2 tsp oil to now empty skillet until very hot - almost smoking. Add broccolini and 2 tbsp of sauce and toss to coat. Cover and cook until browned and crisp. Transfer to bowl with chicken and eggs.
8. Heat 2 tsp oil in pan and add half of the noodles and 2 tbsp of sauce and toss to coat. Cook until noodles start to brown in spots, stirring halfway through cooking. Remove and add to the other ingredients and repeat with the rest of the noodles, adding the rest of the sauce.
9. When noodles are done, add the contents of the bowl (noodles, broccolini, chicken, eggs) and stir together. Add the basil and stir together.
2 boneless chicken breasts, cut into 1/4 inch slices
1 tsp baking soda
8 oz rice noodles
1/4 cup vegetable oil
1/4 cup oyster sauce
1 tbsp plus 2 tsp soy sauce
2 tbsp dark brown sugar
1 tbsp white vinegar
1 tsp molasses
1 tsp fish sauce
3 garlic cloves, sliced thin
3 large eggs
10 oz broccolini, cut into 1 inch pieces
Handful chopped fresh basil
1. Combine chicken and baking soda with 2 tbsp water and let sit at room temp for about 15 minutes. Rinse in cold water and drain well.
2. Bring 6 cups of water to a boil and pour over noodles in a large bowl. Stir, then soak until noodles are almost tender (about 8 minutes). Drain and rinse with cold water. Toss with 2 tsp of oil.
3.Whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce in a bowl.
4. Heat 2 tsp oil and garlic in a large skilled over high heat, stirring occasionally until garlic is golden brown.
5. Add chicken, 2 tbsp sauce mixture and spread in an even layer. Flip once so that both sides are browned.
6. Push chicken to one side. Add 2 tsp of oil and add eggs. Stir gently to scramble and break up large pieces. Stir together with chicken and put in a bowl.
7. Heat 2 tsp oil to now empty skillet until very hot - almost smoking. Add broccolini and 2 tbsp of sauce and toss to coat. Cover and cook until browned and crisp. Transfer to bowl with chicken and eggs.
8. Heat 2 tsp oil in pan and add half of the noodles and 2 tbsp of sauce and toss to coat. Cook until noodles start to brown in spots, stirring halfway through cooking. Remove and add to the other ingredients and repeat with the rest of the noodles, adding the rest of the sauce.
9. When noodles are done, add the contents of the bowl (noodles, broccolini, chicken, eggs) and stir together. Add the basil and stir together.
Wednesday, July 4, 2012
Spicy Thai Coconut Chicken Soup
I know, it's summer and no one wants to eat soup. But I just found this recipe from Cooking Light in a pile and had to share. It's a great way to use leftover chicken - either grilled or roasted - just make sure to shred not dice. I made this a few times over the winter and it was delicious. Kel and Chad loved it and I promised long ago that I'd share. So here it is:
2 tsp canola oil
1 cup sliced mushrooms
4 tsp minced ginger
4 garlic cloves, minced
1 stalk lemongrass, halved lengthwise.
2 tsp garlic chili sauce (Sriracha)
3 cups chicken stock
1 1/4 coconut milk
4 tsp fish sasuce
1 TB sugar
2 cups shredded cooked chicken
1/2 cup green onion
1/4 cup lightly chopped cilantro
2 TB lime juice
1. Heat a pot to medium and add oil. Add mushrooms and following ingredients through the lemongrass. Cook for about 3 minutes.
2. Add chili and cook for a minute. Add chicken stock, coconut milk, fish sauce and sugar and bring to a simmer. Reduce heat to low and simmer for about 10 minutes.
3. Add the chicken. Discard the lemongrass.
4. Serve and top with cilantro, green onion and lime juice.
2 tsp canola oil
1 cup sliced mushrooms
4 tsp minced ginger
4 garlic cloves, minced
1 stalk lemongrass, halved lengthwise.
2 tsp garlic chili sauce (Sriracha)
3 cups chicken stock
1 1/4 coconut milk
4 tsp fish sasuce
1 TB sugar
2 cups shredded cooked chicken
1/2 cup green onion
1/4 cup lightly chopped cilantro
2 TB lime juice
1. Heat a pot to medium and add oil. Add mushrooms and following ingredients through the lemongrass. Cook for about 3 minutes.
2. Add chili and cook for a minute. Add chicken stock, coconut milk, fish sauce and sugar and bring to a simmer. Reduce heat to low and simmer for about 10 minutes.
3. Add the chicken. Discard the lemongrass.
4. Serve and top with cilantro, green onion and lime juice.
Thai Grilled Beef Salad
Have you ever noticed that flank steaks are always enormous? It's a good thing - it's my favorite cut of meat and there are always leftovers. I love to make sandwiches with the leftovers - heat it up and put it in a baguette with some lettuce and it's delicious. It's also great on salads and, since I love everything Thai...(did I ever imagine fish sauce would become as regular an item on my grocery list as mayo??). This recipe modified from Cooks Illustrated is a good one for a cool summer dinner.
Juice of 2 limes
2 TB fish sauce
1/8 tsp paprika
1/8 tsp cayenne
2 TB water
1/2 tsp sugar
3 shallots
1 cup mint leaves, chopped
1 cup cilantro, chopped
Flank steak leftovers - or whole one if you're looking for something to do with it!
Lettuce
1 cucumber, sliced
1. Mix the first nine ingredients together in a bowl until the sugar dissolves.
2. Heat up your flank steak quickly in a hot pan or leave it cold.
3. Add to the lime mixture and marinate about 5 minutes.
4. Layer the lettuce and cucumbers. Remove the steak from the marinade and lay on top. Spoon extra dressing over the salad as desired.
Juice of 2 limes
2 TB fish sauce
1/8 tsp paprika
1/8 tsp cayenne
2 TB water
1/2 tsp sugar
3 shallots
1 cup mint leaves, chopped
1 cup cilantro, chopped
Flank steak leftovers - or whole one if you're looking for something to do with it!
Lettuce
1 cucumber, sliced
1. Mix the first nine ingredients together in a bowl until the sugar dissolves.
2. Heat up your flank steak quickly in a hot pan or leave it cold.
3. Add to the lime mixture and marinate about 5 minutes.
4. Layer the lettuce and cucumbers. Remove the steak from the marinade and lay on top. Spoon extra dressing over the salad as desired.
Sunday, July 31, 2011
Thai Chicken Tacos
This was a classic case of 'what's in the fridge.' I had a hankering for Thai or Mexican and couldn't decide...so voila! Thai tacos. This is a take on chicken satay that's sort of inspired by a Vietnamese Bahn Mi...but with a tortilla. We had this the other night and I get the feeling that these will be on the menu at least a few more times before summer's over. Very easy and yummy and make lots of extra chicken - you can use the leftovers on salad, chicken salad, or just on their own!
Chicken Satay Marinade
1/4 minced lemongrass (peel away the outside few layers and only use the softer inside)
2 shallots, sliced
3 cloves garlic, minced
1 tsp cayenne pepper or garlic chili paste
1 TB fresh ginger, minced
1/2 tsp tumeric
2 TB coriander
2 tsp cumin
3 TB soy sauce
4 TB fish sauce
5 TB brown sugar
2 TB veg. oil
1 or 2 packages of chicken breast tenders
Satay Sauce
1 cup peanuts (or you can use peanut butter but cut down on the brown sugar if you do)
1/3 cup water
2 cloves garlic, minced
1/2 tsp soy sauce
2 tsp sesame oil
2 TB brown sugar
2 TB fish sauce
1 TB lime juice
1/2 cayenne or garlic chili paste
1/3 cup coconut milk
Tacos
4-5 flour tortillas
green lettuce
cucumber sliced into thin spears
cilantro
basil leaves
carrot (ribboned from a peeler)
1. Mix all of the marinade ingredients together and add the chicken. Place in a large ziplock and marinate for at least an hour.
2. While the chicken is marinating (or before you go to work in the morning) soak your wooden skewers so that they don't burn on the grill later.
3. To make the satay sauce, combine all of the ingredients in a food processor or blender until smooth. Set aside.
4. Chop up the veggies and arrange your fixins for your tacos.
5. When the chicken is done marinating, fire up the grill. Put each tender on a skewer so that the skewer goes through the tender the long way. They should look like chicken popsicles.
6. Grill until the chicken is done, just a few minutes on each side. Set the chicken aside and then place the tortillas on the grill just one minute per side to heat them up and get slight grill marks.
7. To build the tacos, generously spoon the satay sauce on the tortilla, then add the lettuce, cucumber, cilantro, basil, carrot and chicken. Roll up and you're ready!
Chicken Satay Marinade
1/4 minced lemongrass (peel away the outside few layers and only use the softer inside)
2 shallots, sliced
3 cloves garlic, minced
1 tsp cayenne pepper or garlic chili paste
1 TB fresh ginger, minced
1/2 tsp tumeric
2 TB coriander
2 tsp cumin
3 TB soy sauce
4 TB fish sauce
5 TB brown sugar
2 TB veg. oil
1 or 2 packages of chicken breast tenders
Satay Sauce
1 cup peanuts (or you can use peanut butter but cut down on the brown sugar if you do)
1/3 cup water
2 cloves garlic, minced
1/2 tsp soy sauce
2 tsp sesame oil
2 TB brown sugar
2 TB fish sauce
1 TB lime juice
1/2 cayenne or garlic chili paste
1/3 cup coconut milk
Tacos
4-5 flour tortillas
green lettuce
cucumber sliced into thin spears
cilantro
basil leaves
carrot (ribboned from a peeler)
1. Mix all of the marinade ingredients together and add the chicken. Place in a large ziplock and marinate for at least an hour.
2. While the chicken is marinating (or before you go to work in the morning) soak your wooden skewers so that they don't burn on the grill later.
3. To make the satay sauce, combine all of the ingredients in a food processor or blender until smooth. Set aside.
4. Chop up the veggies and arrange your fixins for your tacos.
5. When the chicken is done marinating, fire up the grill. Put each tender on a skewer so that the skewer goes through the tender the long way. They should look like chicken popsicles.
6. Grill until the chicken is done, just a few minutes on each side. Set the chicken aside and then place the tortillas on the grill just one minute per side to heat them up and get slight grill marks.
7. To build the tacos, generously spoon the satay sauce on the tortilla, then add the lettuce, cucumber, cilantro, basil, carrot and chicken. Roll up and you're ready!
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