a little of each

A family's cookbook

Nutty Shrimp or Chicken Pasta March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 1:56 pm
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From “A Taste of Thai” packet label. Serves four.

 

Ingredients

1 lb prepared pasta of your choice (spaghetti or linguine work well)

1 packet A Taste of Thai Peanut Sauce Mix

1 can low-fat coconut milk

1 lb medium shrimp, cleaned, or bite-size chicken

1 cup bean sprouts

¼ cup unsalted peanuts, chopped

½ cup scallions, chopped

¼ cup cilantro, chopped

Lime wedges

 

Directions

In a saucepan, bring coconut milk to a boil and stir in peanut sauce mix packet. Add meat. Cook until done. Remove from heat and add bean sprouts and pasta, stirring together well. Top with peanuts, lime wedges and herbs.

 

Thai Chicken and Coconut Curry Soup March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:39 pm
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Ingredients

4 cups chicken stock

5 cloves garlic, peeled and cut into large chunks

2 inches fresh ginger, peeled and cut into large chunks

1 Tbl Thai green curry paste

2 tsp whole coriander seeds

1 tsp whole cumin seeds

½ tsp whole black peppercorns

¾ cup loosely packed cilantro leaves and stems, plus additional ½ cup chopped for garnish

1 cup unsweetened coconut milk

¾ cup thinly sliced shallots

1 cup sliced mushrooms

1 (4 – 6 oz) boneless chicken breast, cut into ¼-inch strips

2 Tbl Asian fish sauce (nam pla)

2 Tbl fresh lime juice

2 tsp brown sugar

1 jalapeño, sliced into rings (optional)

1 small tomato, seeded and diced, for garnish

½ cup unsweetened coconut flakes, toasted, for garnish

 

Directions

In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro. Bring to a boil; reduce heat and simmer 30 minutes. Strain broth over a bowl through a fine-mesh sieve; discard solids. Return broth to pot; add coconut milk, shallots, mushrooms and chicken. Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes. In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup. Garnish with tomato, coconut shavings and cilantro; serve hot.