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Archive for the ‘Thai’ Category

Here is a tasty meal to help you with eating more vegetables in the New Year! First up, spinach!

Chickpea and Spinach Curry

inspired by others, long ago…(not sure where or who)

1 Tbsp oil

1 large onion, chopped

1-1/2 Tbsp ginger, grated

1 Tbsp Thai red curry paste (more or less)

1-1/2 tsp sugar (optional)

1-14 oz can chickpeas, drained and rinsed well

1-14 oz can diced tomatoes, not drained

6 cups fresh spinach, torn if large

1/4 – 1/2 cup water, (depending on how juicy your tomatoes are)

1/2 tsp salt

plain yogurt

rice, if desired

In a large skillet, heat the oil. Add the onions and saute until soft. Stir in the ginger and saute for another minute or so. Stir in the curry paste and sugar until the onions are coated with the paste and there are few lumps, about 2-3 minutes. Add the chickpeas and tomatoes and let it simmer for a minute or two. Stir in the spinach and water and cook until spinach is wilted, stirring occasionally. Stir in salt, taste and add more if desired. Serve with a dollop of plain yogurt, over brown rice.

This recipe is cross-posted over at Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday. Click on over and check out the other recipes!

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If you haven’t checked out Tasty Kitchen, I would highly recommend it. It is a project of Ree Drummond of The Pioneer Woman. Lots of goodies and plenty of inspiration over there. And you can also post your own recipes too, if you’re so inclined. I saw the following recipe and although I have another recipe similar to this one (Creamy Chickpea Curry), I thought I would try this version, substituting the chicken of course. I liked the inclusion of the additional vegetables with the broccoli slaw.

It was very tasty, although, right off the bat, I began changing it up to fit our tastes and needs.

Red Curry Coconut Noodles

Adapted from nika at Tasty Kitchen

1 Tbsp olive oil

1 onion, julienned

2 red bell peppers, julienned

1 Tbsp fresh ginger, grated

1-1/2 tsp red curry paste

2 – 15 oz cans light coconut milk

2 -  15 oz cans chickpeas, drained and rinsed

1 cup packaged broccoli slaw

1/4 cup sweet Thai chili sauce

1 package of rice noodles, such as these

2-4 cups vegetable broth

1 tsp salt

1/4 cup cilantro, chopped

Heat oil in your largest skillet. Saute onions and peppers in oil until they are beginning to soften. Add ginger and saute another minute. Stir in the curry paste and cook for 2-3 minutes. Pour in coconut milk. Bring to a boil and reduce heat to a simmer. Add chickpeas, broccoli slaw and chili sauce. Add rice noodles and enough broth to cover the noodles. Cook until noodles are tender. Stir in salt to taste. Serve in large bowls topped with cilantro.

Notes:

* The original version called for full fat coconut milk (2 cans!), I used the lower fat version and added a bit of olive oil for sauteing.

* I think you could omit the Thai chili sauce. The curry paste dominates the flavor and the chili sauce is lost.

* This was great as leftovers except that the broccoli slaw pieces got really hard and were not good the next day. Omit these if you plan on eating as leftovers.

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This is another of our tried and true recipes; the recipe card is well splattered. It also garnered a “very good” written on the top of the card. I am not sure where I originally found this recipe as I wrote it on a 3×5 card and did not note the source. I searched the internet for the same recipe and only found a few similar recipes but none that matched this exactly. The original recipe calls for more curry paste and fewer chickpeas than what I use. Below is my adaptation of this tasty recipe. We like to serve this over white basmati rice.

Creamy Chickpea Curry

1 Tbsp oil

2 tsp red curry paste *

1 large onion, chopped

3 cloves garlic. minced

1 – 14 oz can lite coconut milk *

1 Tbsp soy sauce *

1-2 Tbsp sugar

2 – 15 oz cans of chickpeas, drained and rinsed

1-2 medium tomatoes, chopped (or 2 cups cherry tomatoes, halved)

1 cup fresh basil, torn

Heat the oil in a large skillet. Add curry paste and saute for 1-2 minutes. Add onion and saute for about 2 minutes. Add the garlic and saute for a minute more. Shake the can of coconut milk and pour into pan. Add soy sauce and bring to a boil. Reduce the heat and simmer for five minutes, stirring occasionally.  Stir in the sugar, chickpeas and tomatoes. Heat until it is simmering once more. Remove from heat and stir in basil. Serve over rice.

Notes:

* Red curry paste can be found in small jars in the Asian section of a large supermarket. I use Thai Kitchen brand. Two teaspoons makes us sweat, but comfortably so. If you don’t like things too spicy, start with 1 teaspoon the first time.

* I prefer to use lite coconut milk when cooking and I can’t tell a difference in flavor.

* Use a gluten free soy sauce if you are cooking gluten free. LaChoy and San-J Wheat Free Tamari are both gluten free.

This recipe was a part of Meal Plan Monday, check it out for more ideas.

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I originally found these recipes in one of those free magazines you can pick up at the health food stores. There were a couple of recipes that we tried from this one cookbook and I thought they were so good that I was inspired to buy the cookbook from which they were from. But I am not as enamored with the cookbook as with these specific recipes. If you are a flexitarian or carnivore, you may appreciate the cookbook more as there are a lot of meat based Thai dishes. I also need to pull the cookbook back out and look through it again.

The tofu dish we have had quite a few times before and we really like it. As usual, I added more vegetables to this recipe. I also changed the sauce slightly from the original.

This was the first time I made the cucumber salad and my husband dug into that right away. He gave it ‘two thumbs up’ before I even got sat down in my chair. I’ll admit that I couldn’t keep my fingers out of it while I was making the tofu.

Spicy Tofu with Vegetables and Rice

Adapted from Complete Book of Thai Cooking by Linda Stephen

3 tbsp canola oil, divided

1 pound of extra-firm tofu, sliced

3 shallots, thinly sliced

3 cloves garlic, minced

3 cups baby carrots, sliced into thin slivers

1 large red bell pepper, cut into thin strips

2 cups french green beans, fresh or frozen, in 1-inch pieces

3 tbsp soy sauce

3 tbsp lime juice

1/2 tsp red pepper flakes, or to taste

1 tbsp sugar

1 tsp black pepper

Turn on rice cooker. Slice tofu into 8 slices and place between the layers of a clean, dry towel. Place something heavy on top and let it sit for at least 10 minutes. Slice each tofu slice into 8 squares.

Heat 2 tbsp of oil in large wok or skillet. Carefully add tofu – it will splatter. Let cook for 3-4 minutes and then flip and let cook for 3-4 more minutes or until golden brown. Remove from pan and place on a paper towel covered plate.

Add 1 tbsp oil to hot pan. Add shallots and garlic. Stir fry for one minute – careful not to burn the garlic. Add the carrots, bell pepper and green beans. Let cook for 3-4 minutes. Stir in remaining ingredients and let cook for a couple more minutes or until carrots are tender-crisp. Add tofu back to pan and cook until heated through. Serve with rice.

Cucumber Salad

Adapted from Complete Book of Thai Cooking by Linda Stephen

3 tbsp rice vinegar, gluten free

1 tbsp soy sauce, gluten free

2 tsp sugar

1 large English cucumber, sliced

1 shallot, thinly sliced

1/2 tsp red pepper flakes, or to taste

2 tbsp roasted peanuts, chopped

Mix together vinegar, soy sauce and sugar. Add remaining ingredients, except peanuts, and let sit for 15 minutes. Serve topped with peanuts.

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Thai Tomato Soup

I knew we were going to have a busy evening one night this week since we had two new pullets (young hens) coming to live with us along with one pound of honey bees, both on the same day! So I wanted something in my meal plan that was fairly quick and easy.

This was a new-to-us recipe that we enjoyed. I served it with the classic grilled cheese. My grilled cheese was gluten free as it was made on Udi’s Gluten Free Whole Grain Sandwich bread. This bread is wonderful and makes a lovely grilled cheese sandwich, as you can see in the picture below. My husband had his grilled cheese on wheat bread, made separately and carefully from mine, of course.

Thai Tomato Soup

2 tsp oil

1 medium onion, chopped

1/2 inch knob of ginger, minced

2 cloves of garlic, minced

1-1/2 c water

1-28 oz. can crushed tomatoes

2 tsp sugar

3/4 tsp chili paste with garlic *

1/4 tsp salt

1/3 c lite coconut milk

Heat the oil in a saucepan over medium heat. Saute onion until tender. Add the ginger and garlic and saute for 1 minute. Add water and tomatoes. Bring to a boil, then reduce heat and simmer for 5 minutes. Add sugar, chili paste and salt. Remove from heat.

Use an immersion blender to blend the soup in the pot until smooth. (Or carefully blend the hot liquid in your blender in batches – but be sure to let a little steam escape out from under the lid as you do so or you could have a problem.)

Add the coconut milk and heat through. Serve.

Notes:

* Chili paste with garlic can be found in the Asian food section of most large grocery stores. Check ingredients to be sure they are gluten free!

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