Thai Cucmuber Salad

This is the last of the Thai inspired recipes. At least for a little while. I really can't make any promises.

The search for this recipe was inspired by the continuous onslaught of cucumbers from our CSA farm. If only they sent us slightly smaller cucs...I'm itching to try a few fermented pickle recipes...

Ever notice the trends the circulate among food blogs? Paleo and vegan diets are dominating my news feed. And the spiral cutter was all the rage this summer. Zucchini pasta anyone?

I don't buy the hype. Just let me get to the tasty food...

adapted from She Knows

serves 4

The Ingredients:
2 medium cucumbers, thinly sliced
1/2 cup cilantro, coarsely chopped
2-3 Tbsp cup toasted sesame seeds
2 Tbsp lime juice
1 1/2 Tbsp fish sauce
1 Tbsp tamari or soy sauce
1 Tbsp apple cider vinegar
2 tsp sesame oil
1/4 tsp crushed red pepper flakes
1 clove garlic, minced
salt and pepper to taste

The Porcess:
In a medium bowl, combine the cucumber, cilantro and sesame seeds.

In a small bowl, whisk together the lime juice, fish sauce, soy sauce, vinegar, sesame oil, red pepper flakes and garlic. Season with salt and pepper to taste.

Drizzle the dressing over the cucumbers and toss to coat.

Kale and Carrot Salad with Spicy Peanut Dressing

CSA veggies, meet Thai. I have no apologies anymore.

Vegan and gluten-free. Dear lord this seems so unlike me...

The original recipe calls for creamy peanut butter. I used crunchy because it is what I had on hand. Personally, I enjoy the extra bit of texture. And the almond milk is unnecessary. The other ingredients pack so much flavor, you need only add a touch of water to thin it to your desired consistency. Adjust the heat level to your personal taste by using more or less Sriracha.

adapted from Running to the Kitchen

serves 4

The Ingredients:
3 cups carrot, shredded or julienned
2 cups thinly sliced kale
3 Tbsps peanut butter
1 -1 1/2 tsp sriracha
½ teaspoon sesame oil
½ tsp olive oil
1 tsp lime juice
1 Tbsp maple syrup
½ tsp freshly grated ginger
2-3 Tbsp water
salt to taste
1- 2 Tbsp toasted sesame seeds

The Process:
In a large bowl, combine the carrots and kale.

In a small bowl whisk together the peanut butter, sriracha, sesame oil, olive oil, lime juice, maple syrup and ginger. Add water 1 Tbsp at a time until the desired consistency is reached. Season with salt to taste.

Drizzle the peanut butter dressing over the vegetables and toss to coat. Sprinkle with sesame seeds.

Curried Chickpea and Carrot Salad

The Thai food has returned. I warned you a string of these recipes was coming...

With the heat of summer at its apex, avoiding the heat of the kitchen is a must. But the need to prepare food calls. This recipe is prefect for those sweltering days. No hot ovens or stove tops. And it comes together in a flash

adapted from Vegan Yack Attack

serves 4

The Ingredients:
2 - 14.5 oz cans garbanzo beans, drained and rinsed

1 1/2 cups grated carrots

1 cup shredded cabbage

1/2 cup golden raisins

3 Tbsp tahini

1 Tbsp lemon juice

1 Tbsp apple cider vinegar

2 Tbsp water

1 Tbsp tamari or soy sauce

2 tsp maple syrup

1 tsp curry powder

 

The Process
In a large bowl toss together the garbanzo beans, carrots, cabbage and raisins. 

In a small bowl, whisk together the remaining ingredients. Season with salt and pepper to taste. Add additional water as necessary to thin. 

Pour the dressing over the salad and toss to coat.

 

Thai Coconut Curry Lentil Bake

I must apologize in advance. I'm on a bit of a Thai kick. Between the flaked coconut, curry pastes, fish sauce, cilantro and lime juice I have on hand, Thai seems like an obvious choice.

adapted from Amuse You Bouche

serves 3-4

The Ingredients:
1 cup brown lentils
3/4 cup boiling water
1/4 cup unsweetened flaked coconut
1 clove garlic, minced
1-2 de chili de abrol, crushed
2 slices of day old bread, torn into chunks
½ Tbsp olive oil
2 Tbsp Thai green curry paste

The Porcess:

Add the lentils to a medium saucepan and add enough water to cover by at least 2 inches. Bring the water to a boil over medium high heat. Reduce to a simmer and cook until the lentils are soft, about 20 minutes.

 

Pour the 3/4 cup boiling water over the coconut. Cover and let sit for 10 minutes.

 

In a blender or food processor, combine the bread, garlic and chili. Pulse until an even crumb forms. Transfer to a bowl and drizzle with oil. Toss to evenly coat.

 

Preheat the oven to 375.

 

Drain the lentils. In a casserole or baking dish, combine the lentils, coconut-water mixture, and curry paste. Sprinkle generously with seasoned bread crumbs. Bake 25-30 minutes, or until the topping begins to brown.

 

Red Curry Risotto with Thai Shrimp and Aspargus

Dinner tonight was an exercise in time and space management. The meal came together in about 45 minutes. All of the steps involved were fairly easy. But there was a lot to keep track of. I also did not seem to have enough space to broil the shrimp and asparagus at the same time. And sadly, the constant barrage of rain kept the grill at bay. This added some stress to the time management aspect. I opted to broil the asparagus first, tenting with foil afterwards to keep the spears warm until I was ready to plate them. The hot risotto spooned over the top helped bring the spears back up to temp.

Best plan of attack: create a mise-en-scène...laying out all of your ingredients and utensils. Start the risotto and get it to that first ladelful of broth. Start the shrimp marinading. Continue stirring the risotto. Broil the asparagus. Skewer the shrimp. Continue stirring risotto. Broil the shrimp. Plate. Serve.

Collapse into the chair after that marathon of planning and prep to enjoy the fruits of your labor.

risotto adapted from Pretty Little Dishes
the shrimp and asparagus preparation are my own

serves 4

The Ingredients
for the risotto:
1 Tbsp olive oil
1 cup finely diced red onion
2 cloves of garlic, minced
1/2 cup unsweetened, flaked coconut
1 1/2 cups aborio rice
3/4 cup kolsch beer (or white wine)
4 cups chicken stock
1 cup coconut milk
2 Tbsp red curry paste
2 Tbsp unsalted butter
salt to taste

for the shrimp:
1 lb large shrimp (31-35 count), peeled and de-veined
2 Tbsp fish sauce
1/4 cup lime juice
zest of 1 lime
1/2 cup sesame oil
1/4 tsp red pepper flakes
1 Tbsp peanut butter
3 cloves of garlic, minced
1/4 cup cilantro, chopped
1 Tbsp brown sugar

for the asparagus
1 lb aspagus, trimmed
oil
coarse salt

The Process:
for the risotto
In a medium saucepan, heat the chicken stock to a gentle simmer.  Keep warm.

In a large saucepan, heat the olive oil.  Add the onions and garlic. Sauté over medium high heat until the onions are tender and translucent, about 5 minutes.  Add the flaked coconut and rice, stir to coat evenly.

Slowly pour in the kolsch.  Lower heat and bring the mixture to a gentle simmer, stirring continuously.  Once the beer has been absorbed, add the warm stock, one ladleful at a time, allowing each addition to be fully absorbed before adding the next.  Patience is key.  Stir gently and continuously. 

After about half of the stock has been used, stir in the coconut milk and red curry paste, mixing until well combined.

 

Awww...curry, I love you too!

 

Continue to add the broth, one ladelful at a time.  After the last ladle of stock has been absorbed, and the rice is creamy in texture and slightly al dente, add the butter. Season with salt to taste. Remove the risotto from the heat. Cover and let rest for 3-5 minutes before serving.

for the shrimp:
Rinse the shrimp and set aside.

Whisk the remaining ingredients together to create a thick marinade. Place shrimp in a shallow bowl or zip-top bag. Pour the marinade over, coating the shrimp completely. Cover and refrigerate. Marinate at least 15 minutes, but no longer than an hour.

Preheat the broiler or grill. Remove the shrimp from the marinade. Thread onto skewers, about 4-5 per skewer. Broil or grill until shrimp are opaque and slightly charred, 3-4 minutes per side

for the asparagus
Preheat the broiler.

Lightly oil a baking sheet and spread out the asparagus in a single layer. Generously sprinkle with coarse salt. Broil 8-10 minutes, flipping once, or until the asparagus is tender and beginning to char.

to serve:
Divide the asparagus among four dinner plates, arranging the spears in a single, parallel layer. Spoon a generous scoop of risotto down the center of the spears. Top with two skewers of shrimp and a sprinkle of fresh cilantro.

Clams in a Coconut Green Curry Broth

 

Ross and I have decided to make a conscious effort to eat more seafood.  One frustration with living in the midwest is the lack of fresh, coastal seafood.  In Hawaii we were quite spoiled. This effort probably won't be cheap.

But if we try to spoil ourselves on a seafood dinner at home, we are less likely to splurge on a fancy dinner out were that farm raised Atlantic salmon fillet is likely to cost 3 to 4 times more than a much more beautiful, healthful and sustainable fillet of wild caught coho or sockeye salmon. 

So this past Valentines Day, we ate in.  And we ate well.  There was not nearly enough bread or rice to sop up this amazing curry broth.  I suspect mussels would be equally as divine.

In an ideal world, I would have crafted the curry paste myself, but due to growing pains down south, the produce within our snow covered state has been limp, lackluster and outright sparse.  Surprisingly no fresh cilantro or basil was to be found right before our planned dinner.  Rather than run around with fingers crossed, we hedged our bets and picked up a jar of Thai Kitchen green curry paste.  My previous experience with this particular brand and the quality of their curry paste has been lukewarm at best.  This time, I had absolutely no complaints.  

adapted from Spoon Fork Bacon

serves 3

The Ingredients:
3 Tbs olive oil
4-5 Tbsp green curry paste
2 small shallots, diced
4 cloves garlic, minced
1 1/2 Tbsp lemongrass, minced
2 tsp fresh ginger, minced
1/2 pint grape tomatoes, halved
3 Tbsp fresh lime juice
1 tsp sugar
1 cup clam juice
1 1/2 cups coconut milk
1 1/2 lbs manilla or little neck clams

Garnish
1 lime, cut into wedges
lime zest
1 serrano pepper, sliced into thin coins

The Process
Place the clams in a large bowl and fill with cool water until the clams are fully submerged.  Allow them to rest for 30 minutes to an hour to encourage them to filter out any sand and grit.  Gently remove each clam one at a time and scrub away any grit on the outside of the shell.  Set aside until the broth is ready.

Heat the oil in a deep skillet over medium high heat.  Add the curry paste, shallots, garlic, ginger and lemongrass and saute until fragrant, 2-3 minutes.   

Add the tomatoes, lime juice and sugar to the skillet and stir until well combined, about another 2-3 minutes.

Stir in the coconut milk and clam juice, whisking to break up and lumps in the cocnut milk.  Bring the mixture to a boil.  Add the clams, cover and reduce heat.  Simmer the calms for 5-7 minutes or until most of the shells have opened.  Discard any unopened clams. 

Garnish with lime wedges, zest and Serrano peppers.  Serve with plenty of bread to sop up the broth.

Thai Inspired Stir Fried Eggplant

Every week has become a challenge to use up as many veggies as possible before our next box arrives from the farm.  Even for a three adult household, a full bushel is a lot to take in!  The last few weeks a huge amount of produce is immediately blanched and frozen, pickled or otherwise canned.  To date I have about 3 pound of green beans, a scant pound of sugar peas, 6 jars of dill pickles, and 2 jars of pickled peppers already stored away.  Pickled beets, more pickled peppers and possibly even some sauerkraut  will all be in the works in the coming days.  And we haven't even come into tomatoes yet!  Oh the sauces and salsas that are to come!  I'll be sure to post a few canned goodies down the road...

But back to this week's veggies.

Eggplants.  Lots of them.  One large deep purple Italian variety and several beautiful Japanese eggplants.  Such a gorgeous pale lavender.  They were almost too pretty to eat...

I do make eggplant on a fairly regular basis, but I never have this much to use up in so short a time.  I wanted something quick that featured this veggie, so I looked to Thai food for inspiration.  Added bonus...the onion, garlic and basil were all part of this week's CSA box as well!

adapted from a recipe at About.com, of all places!

serves 3 


The Ingredients:
1 small red onion, diced
6 cloves garlic, minced
1-3 red chillies, juilienned
3   Japanese eggplants
2-3 Tbsp sesame oil 
2 Tbsp soy sauce
1 Tbsp fish sauce
2 Tbsp oyster sauce
2 tsp brown sugar
1 tsp cornstarch dissolved in  2 Tbsp water
1/2 cup fresh basil

The Process:
Slice the eggplant in half lengthwise and slice into 1/2-inch pieces.

Heat the oil in a large skillet or wok set over medium-high heat.  Add the onion, half of the garlic, chillies, and eggplant.  Saute for 5 minutes, adding water a Tbsp at a time to keep the pan from becoming too dry.

Add the soy sauce and continue stir-frying for 5 more minutes, or until the eggplant is tender.   Whisk together the fish sauce, oyster sauce and brown sugar.  Add to the skillet with the remaining garlic.  Mix until the eggplant is well coated.

Add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly. Remove from heat.

Add three quarters of the basil to the eggplant and allow to wilt.  Garnish with remaining basil.  Serve with rice.

The Review:
The dish isn't much to look at, but don't judge a book by its cover...or an entree by how photogenic it is...

The taste speaks volumes!

I had my suspicions when I started adding the sauces.  Well, one sauce in particular.  Oyster sauce.  I love the deep unami flavor this pungent sauce adds to dishes, but when I'm cooking...oh that smell...I won't describe it lest it discourage you, dear reader, from trying this dish.  But don't be turned away.  The pungent aroma is nothing like the wonderful depth the sauce will add to the dish.

I was also surprised how fragant and at times overpowering the basil ended up being.  Most of us tried a leaf or two in the first forkfuls, but then began to eat around the herb, lest the eggplant be overpowered.

Though depending on your spice level, this may not be an issue.  Our heat was set to "wuss"

Thai-Inspired Roasted Chicken

I do not roast chicken frequently enough.  Which is a huge shame.  They are so ridiculously simple--a bit of salt, pepper and oil; a hot oven; one hour.  Done.  The bird practically presents itself.   And my favorite part...picking the last bits of meat off of the carcass and making my own stock.  Growing up that was one task I was always happy to help my mom with after we had eaten our fill (as did the dog...I wasn't too terribly careful about keeping a scrap to two from hitting the floor).

It doesn't take much to make a memorable meal.  Nor is much needed to notch the roast chicken up to the next level.  Dara certainly sent this simple roast through the roof with this amazing Thai-inspired recipe.  I was eagerly waiting the opportunity to try this recipe out.

adapted from Dara's recipe at Generation Y Foodie

serves 4-6

The Ingredients:

for the marinade

1 1/2  cups low sodium soy sauce
2 Tbsp fish sauce
2 Tbsp fresh ginger, minced
4 cloves of garlic, minced
1/4 cup or a small handful fresh cilantro
2 Thai chilies (seeded for less heat)

2 tsp ground coriander
2 small limes, juiced and zest

1 Tbsp tamarind paste

for the chicken
4 to 5lb roasting chicken
2 Tbsp olive oil
2 medium yellow onions, thinly sliced

1 lime, juiced

fresh cracked pepper to taste
1 Tbsp coarse sea salt
1 small handful of cilantro, washed
1 lime, quartered

The Process:

for the marinade

Rinse the chicken inside and out, drain and pat dry.  Place in a gallon-sized freezer bag.

In a food processor or blender, combine all marinade ingredients and pulse until pureed. Pour marinade over the chicken in freezer bag.  Squeeze out excess air and zip shut.  Marinate in the refrigerator for 3 or more hours or preferably overnight.



to roast:
Preheat the oven to 425.

Lightly oil a roasting pan slightly larger than the size of the chicken.  Layer the sliced onions on the bottom of the pan, building them up more towards the side.

Remove chicken from the bag of marinade and and loosely pack cilantro and quartered limes into the cavity.    Discard the remaining marinade.  Place the chicken in the roasting pan amid the onions.  Rub the chicken with olive oil.  Drizzle with lime juice and sprinkle liberally with salt and pepper. 

Roast at 425 for 45-60 minutes  or until internal temperature reaches 165 and the juices run clear.  Remove from oven, tent loosely with foil and allow to rest for 10-15 minutes before carving.


Transfer to a serving platter with the onion, garnish with additional lime and cilantro.  Carve and serve!

The Review:
The picture does not do this bird justice.  Though it is hard to set up a good photo with a hungry crowd in the wings!   My husband understands the quirkiness our mealtimes have become infused with.  He'll smile in quiet bemusement.  Dinner guests and friends still eye me and my camera with bewilderment.... 

As with many other brined and marinaded meats, this bird was amazingly moist and tender.  The skin crisped up beautifully (though I think mine could have benefited from another 5-10 minutes in the oven.  The lime penetrated the meat through and through provided a wonderfully refreshing tang. 

While the bird was incredibly flavorful, much of the uniqueness of the marinade dissipated.  Hints of lime, cilantro and fish sauce were present, but not the heat I was expecting.  Granted, my bird did only marinate for about four hours. I do think quite a bit more garlic, ginger and perhaps a bit of lemongrass is called for should I try this version again. That being said, the stock I made from the carcass was infused through and through with the wonderful Thai influence.  I'll have to save it for a Southeast Asian inspired soup!

Though honestly, I think the onions were my favorite part. After simmering in the lime and cilantro scented chicken drippings, these were bursting with sweet and savory flavor.  It was a shame I only sliced up two!

Trout with Tamarind Sauce

Whole fish are slightly intimidating.  The tom boy in me loves the thought of catching, gutting and scaling my own fish.  The girlie part of me squeals to look at those glassy eyes and gaping jaws set on ice at the fish mongers.  However, I have been noticing trout more and more frequently at our grocer.  While the beady eyes staring back still weird me out a little, the fish called to purchased.  Rainbow trout were the fish of choice.  These two beauties came fully cleaned.  Clear glassy eyes; shimmering green and silver skin with the slightest aura of pink luminescence...it almost seemed a pity to brown them...

The sauce is Thai inspired and incredibly mild.  Up the pepper quantity if you can take the heat, but keep in mind trout is a very mild fish and can quickly become over powered.

adapted from Main Courses 365 edited by Jenni Fleetwood

serves 2


The Ingredients:
2 trout, about 12 oz each, cleaned
2 Tbsp soy sauce
3 green onions, thinly sliced on the diagonal
1 Tbsp oil, (vegetable and sesame were used here)

for sauce:
1 oz tamarind pulp (about 2 Tbsp)
5 Tbsp boiling water
1 shallot, coarsely chopped
1/2 to 1 whole fresh red chilli, seeded and chopped ( I used fresno)
1 inch piece fresh ginger root
1 Tbsp brown sugar
1 1/2 Tbsp fish sauce

for garnish:
2 Tbsp fresh cilantro
1 green onion, thinly sliced on the diagonal
the other half of the red pepper, juilenned

The Process:
Rinse the trout and pat dry.  Slash the flesh diagonally four to five time on each side with a sharp knife.  Place in a shallow dish.  Fill the cavities of each fish with about 1/3 of the sliced onion.  Pour 1 Tbsp of soy sauce over each fish.  Carefully flip the fish to coat both sides.  Sprinkle with remaining onion and set aside until ready to use...about 5 to 10 minutes.

To prepare the sauce put the tamarind paste in a small bowl.  Cover with the boiling water and allow to set for about 5 minutes.  Mash well with a fork until soft.  Put the tamarind along with its liquid in a blender or food processor.  Add shallots, ginger, chilli, brown sugar and fish sauce.  Blend to a coarse pulp, adding water 1 tsp at a time to thin as necessary.

Heat the oil in a large skillet over medium high heat.  Add the trout, preparing one at a time if necessary.  Cook covered, for about 5 minutes on each side, or until the skin is browned and the flesh flakes easily.  Uncover for the last 2-3 minutes of cooking.

Prepare two plates by spooning a small amount of sauce into the center of each.  Gently transfer one trout to each platter.  Spoon additional sauce over each fish and sprinkle with cilantro, green onion and chili pepper.  Serve warm with remaining sauce.

The Review:

Eating trout is an exercise in patience and due diligence...thin transparent bones force you to savor every bite lest you wish to inadvertently pierce you lip.  The flesh was incredibly mild and tender, the sauce offering up the perfect amount of salt, sour and heat.  Taking tiny bites, we found dipping the tines of the fork in a small amount of sauce and then gently lifting off a portion of fish gave the optimum flavor.  Because the potentially hot and potent sauce is spooned on right before serving, the quality of the fish can really shine through without being masked by other flavors.  For those who desire more punch you could spoon some of the sauce into the cavity prior to frying.

I have been told the cheeks and eyes are the best part...As you can see from the carnage below, I am still a little squeamish on that front.  Maybe some day....

Bow Thai Pasta

I realize the name is far from original. But pun or no, bow Thai pasta is a fitting description of this dish, Tuesday is National Night Out. How timely...a mere week after moving in we have reason to meet our neighbors. And I had an excuse to experiment with a pasta salad.

Mayo based pasta salads are a summer potluck staple, persistent as mosquitoes. I wanted to try something completely unexpected, yet with broad appeal. Thai-based flavors may not be as ubiquitous on the American BBQ scene as the typical mayo, mustard and dill based dressings, but many a person enjoys peanut butter!

the recipe is my own, vaguely based on a hot noodle dish I had at Azia Resturant.

Serves 6-8

The Ingredients:
The dressing
1 Tbsp tamarind paste, steeped in 1/3 cup boiling water
1-2 cloves garlic, finely minced
1-2 tsp fresh ginger, finely minced
juice of 1 lime
1 Tbsp soy sauce
1 Tbsp fish sauce
2 Tbsp brown sugar
1 cup canned coconut milk
1/2 cup creamy peanut butter
Srirachi to taste

The salad
1 lb farfalle pasta, cooked al dente
1/4 cup olive oil with a dash of sesame oil
2 medium carrots, finely julianned
1/4 red onion, thinly sliced
1/2 red pepper, thinly sliced
1/2 cup sugar snap peas or shelled peas
chopped peanuts to garnish

The Process:
In a small bowl, cover the tamarind paste with boiling water, set aside for 5- 10 minutes. Break up the pulp with a fork or clean fingers. Pour the mixture through a sieve, discarding any fibrous pulp. (you may substitute lemon juice for the tamarind...start with about 2 Tbsp)

In a blender or food processor, combine all of the dressing ingredients, including the tamarind concentrate (or lemon juice). Blend until smooth.

In a large bowl gently toss the cooked pasta with the olive and sesame oils. Toss in the vegetables. Drizzle on enough dressing to moisten and toss the pasta to evenly coat (I used approximately half of the peanut dressing...save the rest as a dip for satay). Chill until ready to serve.

The Review:
The block party was crawling with far more kids than I was expecting. Who knew so many little ones lived on our block! But much like the adults, they were adventurous when it came to food, and the peanut-y flavors were a big hit. And the leftovers made for an amazing lunch the next day.

Jungle Chicken

If you have never tried your hand at Thai cuisine, this dish provides a great introduction. The four key flavors are present: sweet, sour, citrus and spice. The ingredients are minimal and relatively easy to come by. And from first dice to serving plate the dish is ready in about 15-20 minutes.

adapted from The Everything Thai Cookbook by Jennifer Malott Kotylo

serves 2-3

The Ingredients:
2-4 serrano chilies, stems and seeds removed
1 stalk lemon grass, inner portion roughly chopped
2 (2 inch-long, 1/2 inch wide) strips of lime peel
2 Tbsp vegetable oil
1/2 cup coconut milk
1 whole boneless, skinless chicken breast, cut into thin strips
2-4 Tbsp fish sauce
10-15 basil leaves

The Process:
Place the chilies, lemongrass, and lime peel into a food processor and process until ground.

Heat the oil over medium-high heat in a wok or large skillet. Add the chili misture and saute for 1-2 minutes.

Stir in the coconut milk and cook for two minutes.

Add the chicken and cook until the chicken is cooked through, about 5 minutes

Reduce heat to low and add the fish sauce adn basil leaves to taste.

Serve with plenty of Jasmine rice.

The Review:
Summer. Sun. Fresh cut grass. This dish brought forth the essence of summer. The sauce was light, bright and citrus-y with the perfect amount of heat. I adored how quickly everything came together. Fifteen minutes over a hot skillet and dinner's done. To me, that makes an ideal summer dish. The only thing that seemed lacking were a few choice vegetables, but that is easy enough to rectify. The honey-ginger glazed carrots served on the side filled that veggie void.

Coconut Chicken

Who randomly has coconut milk, tamarind and macadamia nuts in their kitchen? Apparently we do. This dish is definitely worth the extra trip to find the tamarind (it took us a few weeks of us to locate it when I wanted to try out another Thai dish some time back).

The recipe I used claims Balinese origin; however, the flavors are reminiscent of a Thai yellow curry.

Adapted from The South Beach Diet Cookbook by Arther Agatston, M.D.

serves 4

The Ingredients
2 Tbsp extra virgin olive oil
1 lb chicken breast tenders
1 Tbsp chicken broth
1 med onion, chopped
2 cloves of garlic, minced
3/4 tsp dried cilantro
1 tsp grated fresh ginger
1 tsp freshly grated lemon peel
1/8 tsp ground cumin
pinch of ground turmeric
1 cup light coconut milk (no sugar added)
2 Tbsp macadamia nuts, finely chopped
1 tsp sugar substitute
1/4 tsp ground red pepper
1 Tbsp tamarind paste
2 tsp water

The Process
Heat the oil in a large skillet over medium high heat. Add the chicken and cook for 5 minutes per side or until browned and no longer pink. Remove the chicken to a plate and set aside.

Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric and cook for 5 minutes or until the onion is tender but not browned.

Stir in the coconut milk, nuts, sugar substitute and red pepper. Return the chicken to the skillet, cover and simmer for 10 minutes, or until the chicken is cooked through.

Remove the chicken to a plate. Do not discard the sauce. In a small bowl combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil to thicken.

Divide the chicken among four plates. Top with sauce.

My Modifications:
I opted for fresh cilantro over the dried stuff as I still had a plethora on hand.

The tenders I used too far less time to cook than the recipe called for.

I'm uncertain of the tamarind paste the test cooks used, but the paste I found was more of a compressed block of the pods...seeds, shell, pulp and all. In previous recipes I've cut off about a 1 oz/1Tbsp chunk and set it aside in1/4 cup of hot water for about 15 minutes. After a bit of mashing with a fork, I removed the obvious shell and seed bits. What remained was about 2 Tbsp of a thick tamarind sauce...about the consistency of steak or Worcester sauce. This is water I ended up adding to the sauce at the end.

I also felt no need to remove the chicken at the end, instead opting to add the tamarind right into the entire dish and letting all of the flavors meld.

The review:
The curry was very bright, and I don't mean the color...if that makes any sense. The tamarind, ginger and lemon peel all contributed to a crisp, clean flavor, without being overly sour. Ross and I were both whisked away to memories of curries we had shared in Hawaii...whether it was from a whole in the wall vendor, or cloth napkin establishment. It was comforting and nostalgic food. And I'd imagine the recipe is fairly adaptable (as most curries are) to any number of meat or veggie substitutions.