Thai One-Pot

I made this quick one-pot dish so that my son could gobble it up before his swim practice. After practice, he used my husband’s phone to text me (repeatedly), “I’m starving! I need more ONE POT!!” He absolutely loved it. Needless to say, he ate all of the leftovers. 🙂

This recipe was adapted from Food and Wine. I lightened the recipe by using ground turkey instead of ground pork. I also used arborio rice. My serving had additional fresh lime juice squeezed all over the top. Tasty!

Yield: Serves 4

  • 1 tablespoon canola or sunflower oil
  • 1 green bell pepper, cut into 1/4-inch strips
  • 1 red bell pepper, cut into 1/4-inch strips
  • 1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
  • 1 teaspoon coarse salt
  • freshly ground black pepper, to taste
  • 1 1/4 pounds lean ground pork or turkey
  • 3/4 cup short-grain rice (I used arborio rice)
  • 2 1/2 cups chicken stock
  • 3 tablespoons light soy sauce
  • 1/4 teaspoon cayenne pepper
  • 4 scallions including green tops, chopped, plus more for garnish
  • radishes, cut into thin slices, to taste, for garnish
  • 5 tablespoons chopped cilantro or fresh parsley, plus more for garnish
  • juice from about 1 lime, plus lime wedges for garnish
  1. In a large frying pan, heat the oil over moderately high heat. (I used a 4-quart covered pan.)
  2. Add the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.
  3. Add the ground meat to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan, if using pork. Season with 1/4 tsp of salt and freshly ground pepper.
  4. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 1/2 teaspoon salt, and the cayenne.
  5. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
  6. Remove the pot from the heat and let stand, covered, for 10 minutes.
  7. Stir in the scallions, cilantro, and lime juice.
  8. Garnish with additional lime wedges, radishes, cilantro, and scallion slices, as desired. Serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Weeknight Red Curry

My husband has been saying that we really should incorporate more fish into our diet. I know that he’s probably right. :/ So, I was very proud to serve not only one, but TWO fish dinners in one week. The first was a super quick and fresh pan-roasted fish dish. (I’ll share that in a separate post.) The second was this quick red curry. I thought it was just me, but we all decided that the fish overpowered an otherwise delicious dish. (I am open to another opinion though!) I made it again with my go-to protein, boneless, skinless chicken thighs, and it was a winner in my house. Maybe fish once a week is enough for us. 😉

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used two broccoli crowns, one red bell pepper, two carrots, and one large shallot in the mixed vegetables. We ate it over fresh rice noodles; I think it would also be wonderful with rice. It was absolutely delicious and faster than takeout.

I’m bringing this to share at Fiesta Friday #123 this week co-hosted by Margy @ La Petite Casserole and Linda @ La Petite Paniere. Enjoy!

Yield: Serves 4

  • 1 large shallot
  • 6 large garlic cloves
  • 1 2-inch piece ginger, peeled, cut into pieces
  • 2 tablespoons vegetable oil
  • 2 tablespoons red curry paste
  • 2 teaspoons ground turmeric
  • 1½ cups whole peeled tomatoes, plus juices from one 15-ounce can or half of one 28-ounce can (I cheated and used diced tomatoes.)
  • 1 13.5-ounce can unsweetened coconut milk
  • coarse salt
  • approximately 1 pound mixed fresh vegetables (such as broccoli, cauliflower, red bell peppers, carrots, and/or shallots), cut into 1-inch pieces
  • 1 pound firm white fish (such as halibut or cod), skin removed or 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 12 to 24 oz fresh rice noodles, cooked according to package directions
  • minced and whole cilantro leaves, for serving
  • lime wedges, for serving
  1. Pulse shallot, garlic, and ginger in a food processor to finely chop.
  2. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes.
  3. Add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes.
  4. Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.
  5. Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes.
  6. Add vegetables and pour in enough water to cover (limit to 1/2 to 1 cup to prevent the sauce from becoming too thin). Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–10 minutes.
  7. Season fish or chicken all over with salt and nestle into curry (add a little more water if it’s very thick). Return to a simmer and cook just until meat is cooked through, about 5 minutes.
  8. Spoon curry over rice noodles and top with cilantro and a squeeze of lime.

Do Ahead: Curry base (without vegetables or fish) can be made 3 days ahead. Cover and chill. Reheat over medium-low, adding water to thin as needed.

One Year Ago:

Two Years Ago:

Three Years Ago:

Thai Pork Tenderloin Salad with Napa Cabbage

I received the most beautiful Napa cabbage in my CSA share this week. The leaves are so tender, and yet crunchy, they are absolutely perfect for a salad. This dish caught my eye because it was so colorful, bright with flavor, healthy, and a little bit “out of the box” for me.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I am bringing it to share at Fiesta Friday #88, co-hosted by Julie @ Hostess at Heart and Liz @ Spades, Spatulas, & Spoons. Happy October!

Yield: 4 to 6 servings


For the Marinade & Dressing:

  • 1 ½ to 2 pounds boneless pork tenderloin (usually 2 tenderloins)
  • â…” cup minced shallots (about 4 shallots)
  • â…” cup chopped cilantro leaves and tender stems
  • 5 tablespoons light brown sugar, separated
  • 6 garlic cloves, minced in a garlic press
  • 5 tablespoons soy sauce
  • 5 tablespoons peanut or grapeseed oil
  • Juice and zest of 4 limes
  • 3-inch piece peeled ginger root, grated
  • 2 tablespoons Asian fish sauce
  • ½ teaspoon coarse salt, more to taste
  • 1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced


For the Salad:

  • 8 cups Napa or regular cabbage, thinly sliced (about 1/2 of a large head)
  • 5 whole scallions, trimmed and thinly sliced
  • 2 small Kirby or Persian cucumbers, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 ½ cups cilantro leaves
  • 1 ½ cups mint leaves (I omitted the mint)
  • 1 cup basil leaves
  • 1 ¼ cups roasted cashews or peanuts, toasted and chopped
  • ¼ cup unsweetened coconut chips or large flakes, toasted, optional

  1. In the bowl of a food processor, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, grated ginger, fish sauce, salt and chile. Pulse to mince the shallots, cilantro, garlic, and chiles- as well as to combine the mixture.
  2. Remove three-quarters of the mixture; reserve to use as the dressing. Add the remaining 3 T sugar and purée until a smooth, loose paste forms. This is the marinade.
  3. Pat the pork dry with a paper towel. Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally. (I marinated the meat for 12 hours in the refrigerator.)
  4. Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. (Mine was about 6 inches away.) Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn’t overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
  5. In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. (I omitted the coconut.)
  6. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
  7. To serve, slice the pork. Arrange salad on a platter or serving plates and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste, if desired.

Two Years Ago:

Three Years Ago:

Curry Noodles with Shrimp & Coconut

I lucked out when I chose this recipe to serve to my brother. As I prepared it, he filled me in on his latest Asian noodle obsession- and all of the fabulous ramen noodle hot spots in Brooklyn and NYC. Fun! Thankfully, this dish was equally amazing-  I don’t like to be outdone… 😉

This recipe was adapted from The New York Times, contributed by David Tanis. Tanis also suggests substituting chicken, tofu, or vegetables for the shrimp, if desired. A perfect summer meal. Quick, fresh, and tasty!!

  • 12 to 14 ounces rice noodles (vermicelli)
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 6 allspice berries
  • 2 tablespoons coconut oil
  • 1 medium onion, finely diced, about 2 cups
  • 2 tablespoons finely chopped lemongrass
  • ½ teaspoon grated garlic
  • 2 teaspoons grated ginger
  • Salt and pepper
  • 1 ½ teaspoons turmeric
  • â…› teaspoon cayenne
  • Zest and juice of 1 lime
  • 1 teaspoon fish sauce
  • 2 cups coconut milk
  • 1 pound shrimp, peeled and deveined
  • 1 pint cherry tomatoes, halved
  • ½ cup slivered scallions
  • cilantro, basil and mint leaves, for garnish
  1. Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. (I boiled a pot of water, removed it from the heat and soaked the vermicelli for about 10 minutes.) Keep a pot of boiling water on stove for reheating noodles later.
  2. Toast coriander seeds, cumin seeds, fennel seeds and allspice berries in a dry pan over medium heat until fragrant, then grind in a spice mill or with a mortar and pestle.
  3. Put coconut oil in a wide skillet (use a skillet that has a lid- for later) over medium heat. Add onions and cook until softened, about 5 to 8 minutes.
  4. Add lemongrass, garlic and ginger to softened onions and cook for 2 minutes more.
  5. Season with salt and pepper, then add ground coriander, cumin, fennel and allspice. Add turmeric, cayenne, lime zest and juice, fish sauce and coconut milk. Simmer gently for 5 minutes.
  6. Season shrimp and cherry tomatoes with salt. Add to pan and cover until shrimp are cooked, 3 to 4 minutes.
  7. Dip noodles briefly in hot water to reheat, then drain and divide among bowls.
  8. Spoon shrimp, tomatoes and sauce over each serving.
  9. Sprinkle with scallions and garnish with cilantro, basil and mint leaves.

One Year Ago:

Two Years Ago:

Pad See Ew #2

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I have made several versions of Pad See Ew, otherwise known as my husband’s favorite Thai dish. 🙂 I have never been able to replicate the sauce from his tasty take-out version. Months ago, when I saw this version from Nell’s I Need a Feed on Fiesta Friday, I knew that I had to try it. When I received 6 baby bok choy in my CSA box, I knew it was finally time! (My next box had 3 additional bok choy which I sautéed and added to the leftovers- great timing!)

The most exciting thing about making this dish – besides eating it, of course- is that I am able to purchase fresh wide rice noodles from one of our local Oriental Grocery stores. They are brought in fresh from Queens several times a week. JUST like the noodles from the Thai restaurant! The problem is that the packaging doesn’t have any cooking instructions. I tore the large noodle(s) into pieces and soaked in them in boiling water for 5 min– WAY too long! When mixed into the finished dish, the noodles broke down into small pieces. Next time I would soak them 1-2 minutes, or maybe just add them to the dish as is!?! (I modified the instructions below.)

The wonderful news is that this sauce was spot on. Loaded with salty-sweetness. My husband loved it! 🙂 Thanks, Nell!

Serves: 4 to 6

  • meat from 1/2 of a rotisserie chicken, shredded into large pieces
  • 2- 12 oz packages fresh wide rice noodles, torn into large pieces (at room temperature)
  • 2 T peanut oil
  • 6 baby bok choy, leaves sliced into 2-inch ribbons, stems cut into 1/2-inch pieces (plus more, to taste)
  • 8 large cloves of garlic, thinly sliced
  • 1/2 cup dark soy sauce
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup light brown sugar
  • 4 eggs, lightly beaten
  1. Prepare the Ingredients: Shred the chicken meat. Cut and wash the bok choy. Break up the rice noodles. Lightly beat the eggs.
  2. Make the Sauce: Combine the soy sauces in a measuring cup; add the sugar and garlic. Set aside.
  3. Prepare the Noodles: Place torn noodle pieces into a pot of boiling water (off the heat). Let sit for 1 minute, or until pliable. (*Alternatively, consider adding the torn noodle pieces to the dish without soaking.*)
  4. Heat large skillet or wok over medium-high heat. Add the peanut oil. Add the bok choy stems and sauté for 2 minutes, or until tender. Add the leaves and cook for an additional minute, or until wilted.
  5. Add the chicken to the pan with noodles and sauce; stir until heated through.
  6. Make a well in center of the noodle mixture and add the egg. Cook for 2 minutes, or until the egg starts to set. Stir the bits of cooked egg through the dish; serve.

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One Year Ago:

Two Years Ago:

Thai Green Curry with Chicken

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I love Thai curries. My go-to Thai takeout dish is ALWAYS red curry- so this was a nice change of pace. 🙂 This dish is a super-quick cook made with store-bought curry paste.

I adapted this Everyday Food recipe by using a combination of chicken meat, adding shallots, green peppers, and coconut oil, and by serving it over brown rice. It was a wonderful end-of-summer dish as it made use of my grill, garden basil, and CSA green beans and bell pepper, while also being the warm and filling meal perfect for a cool evening. Healthy, flavorful, and delicious!

Yield: Serves 4

  • 1 cup brown Basmati rice
  • 1 tablespoon cornstarch
  • 2 cups chicken stock
  • 2 tablespoons coconut oil
  • 12 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise
  • 1 green bell pepper, diced large
  • 1 medium onion, halved and sliced
  • 1 medium to large shallot, halved and sliced
  • 2 tablespoons Thai green curry paste
  • 1 skinless, boneless chicken breast and 5 skinless, boneless chicken thighs
  • 1 can (14.5 ounces) coconut milk (I used light coconut milk)
  • 1 cup torn fresh basil leaves
  • 2 tablespoons fresh lime juice (from 1 lime)
  • coarse salt and freshly ground black pepper
  1. Season the chicken meat with salt and pepper. Grill or broil the meat to cook. Cut into 1-inch pieces, set aside.
  2. Cook rice according to package instructions. (I cook 1 cup of rice in 2 cups of chicken stock for 30-40 minutes.)
  3. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken stock until smooth (reserve remaining stock). Set aside.
  4. Heat coconut oil in a large skillet over medium. Add onion and shallot; cook, tossing frequently, until they begin to soften, then add the green beans and bell pepper. Continue to cook until vegetables begin to soften as well, about 5 to 7 minutes.
  5. Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes.
  6. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
  7. Add basil and lime juice. Season with salt, and stir to combine; serve over rice.

One Year Ago:

Slow-Cooker Thai Red Curry with Chicken

IMG_8115

Red curry is my go-to Thai dish. I order it almost every time we eat at a Thai restaurant. It is spicy with a little bit of sweetness. It’s wonderful!! This version has lovely color from the carrots and red bell pepper as well as a textural contrast from the potatoes. This recipe was adapted from Frontier Natural and The Wanderlust Kitchen. I added more vegetables to the dish, used light coconut milk, and used chicken thighs instead of chicken breasts- just my personal preference. We ate it over an organic quinoa and rice blend with warm naan and green salad. Potatoes, rice, AND naan… my starch-loving husband was thrilled! A slow-cooker meal ready after two after-school piano lessons… I was thrilled! 🙂 GREAT!

I have been looking forward to bringing this dish to Fiesta Friday #9 over at The Novice Gardener– she knows how to throw a wonderful party! 🙂

For the red curry sauce:

  • 2 tablespoons vegetable oil or ghee
  • 3 cloves garlic
  • 1 tablespoon fresh ginger
  • 2 large shallots or ½ a red onion
  • 1 tablespoon curry powder blend (I used Penzey’s Maharajah Curry Powder)
  • 2-3 dried red chilies (I used 2 dried Guajillo chilies), stemmed, crumbled with seeds intact
  • 1 medium red bell pepper
  • Juice and zest of 1 lime
  • 2 cups light coconut milk

To complete the dish:

  • 1 tablespoon grape seed oil
  • 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • coarse salt and freshly ground black pepper
  • Basic red curry sauce (recipe above)
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 2 tablespoons fish sauce
  • 2 tablespoons light brown sugar
  • 2 cups chicken stock
  • 1 red bell pepper, chopped
  • 2 carrots, sliced
  • 4 medium Yukon gold potatoes, diced
  • 1 lime, cut into wedges, for serving, optional
  • 1/4 cup Fresh cilantro leaves, chopped
  • 1/8 cup Scallions, chopped
  • rice, for serving
  • naan, for serving, if desired

Make the basic red curry sauce:

  1. Heat oil or ghee in a 2-quart sauce pan.
  2. Finely chop garlic, ginger, shallots and bell pepper in a mini-food processor.
  3. Sauté garlic, ginger, diced shallots or onion, and red bell pepper in oil or ghee until tender.
  4. Sprinkle in curry powder, crumbled dried red chilies, lime juice and zest. Stir in coconut milk and puree with an immersion blender or in a food processor until smooth.
  5. Remove from heat and pour into your slow cooker.

Finish the dish:

  1. Season the chicken pieces with salt and pepper. Heat the grape seed oil in a skillet over very high heat. Once hot, brown half of the chicken pieces for about 30 seconds per side. Transfer browned chicken pieces to the slow cooker, with the curry sauce. Repeat with the rest of the chicken.
  2. Deglaze the pan with the chicken stock, scraping up any browned bits on the bottom of the pan. Add the stock and pan drippings to the slow cooker.
  3. Stir in the turmeric, coriander, fish sauce, and sugar.
  4. Cook on high for 2 hours, or low for 5 hours.
  5. Add the bell pepper, carrots and potatoes. Cook another 30 minutes on high, or for an hour on low. (I cooked it on low for 3 1/2 hours, added the vegetables, and then cooked it on high for 1 hour.) Taste and adjust seasoning, if necessary.
  6. Serve over rice with lime wedges for squeezing, if desired. Garnish with cilantro and scallions.

One Year Ago:

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