Asian Coconut Curry Chicken

This dish is very special to me. 

For one, it introduced me to the world of curry - a spice blend that I now cannot live without. Whether it be Asian or Indian, curry is definitely one of my favorite things. Secondly, this dish reminds me of Pei Wei, where I first encountered Coconut Curry Chicken and where my fiance and I had our first lunch "date." Thirdly, it just tastes so darn incredible. The combination of super hot green curry paste and soothing coconut milk, paired with the crunch of strong onion, sweet red bell pepper and zing of fresh basil - phenomenal.

If these flavors sound enticing to you, give this recipe a whirl.

Asian Coconut Curry Chicken Recipe: 

• 4 boneless, skinless chicken thighs, chopped into thick chunks (you can use breasts or bone-in meat, but cooking time will differ)
• 3-4 tbsp green curry paste (choose according to your heat preference)
• salt
• 1 tbsp olive oil
• 1/2 yellow onion, chopped into thick chunks
• 2 cloves garlic, minced
• 2 cayenne peppers, diced
• 4 tbsp chicken broth
• 1/3 cup coconut milk
• 1 red bell pepper, chopped into thick chunks
• 2 cups fresh green beans, snapped in half and blanched
• 2 tbsp fresh chopped basil
• Cooked rice to serve (I used 1 cup brown mixed with 1 cup Jasmine)

Combine chicken with green curry paste and salt and set in fridge to marinate for 30 minutes. Heat the olive oil in a large saucepan over medium heat. Add the chicken chunks and brown. Add the onion, garlic and cayenne pepper and cook together for a few minutes. Add chicken broth and coconut milk. Bring to a boil, allow the sauce to thicken, reduce heat, cover and simmer for about 15 minutes. Meanwhile, blanch your green beans. When ready, add bell pepper, green bean and fresh basil. Stir and serve with rice.

Stir-Fry Veggie Udon

This is one of the prettiest dishes I have ever eaten, if I do say so myself. 

I think spinach + purple cabbage= my new favorite culinary color combo.

It also tasted really, really, really good! I was very pleased, especially since I was just throwing something together quick to use all the fresh veggies in the fridge before I go out of town for the weekend. I would definitely recommend this meal.

Stir-Fry Veggie Udon Recipe:

• 1/2 package Udon noodles (for 2 people)
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp minced fresh ginger
• 1 carrot, diced
• 4 Thai chiles (spicy!), diced
• 1/4 head of purple cabbage, diced
• 1/2 bunch of fresh spinach, torn
• 2 tbsp soy sauce
• 1 tbsp red chile paste
• 1 tsp fish sauce
• 1 tbsp peanut butter
• 1/2 tsp rice wine vinegar
• Black pepper
• Sesame seeds and chiffoned fresh basil for garnish

Cook the Udon according to package instructions.

Heat olive oil in a medium saucepan over medium low heat. Add the ginger, garlic, chiles and carrot. Cook for about 5- 10 minutes to soften. Add the purple cabbage, soy sauce, chile paste, fish sauce, pepper and vinegar. Cook until the purple cabbage becomes tender (another 5-10 minutes). Add the peanut butter and spinach. Be sure to incorporate the peanut butter well so as to not to have big lumps. Cook until the spinach has wilted. Add cooked Udon noodles. Garnish with sesame seed and basil. Enjoy!

Asian Pineapple Pulled Pork

Alright, here's where I get all Rachel Ray on you.

I made some (excellent) bbq pulled pork in the slow cooker yesterday and served it with tortillas and Texas Caviar. Wish I had taken pictures so I could document that recipe, but I was in a rush. Then, of course, I was left with all of this extra pulled pork; what's a girl to do? So tonight, I decided to transform the leftover bbq pork into something completely different : Asian Pineapple Pulled Pork. I'm a true believer that pineapple + pork = one of the greatest flavor combos ever. Add some habanero, rice wine vinegar, fresh cucumber (among other things) and serve over rice. Best part is that the meat is already cooked so it takes no time at all. Actually I take that back, the best part is that it tastes freaking great.





Asian Pineapple Pulled Pork Recipe:

• 1 lb bbq pulled pork* (see below for general recipe)
• 2 tbsp rice wine vinegar
• 2 tbsp white vinegar
• 1 tbsp red chili paste
• 1 tsp Hoisin sauce
• 1 tsp honey
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• fresh black pepper
• 1/2 tsp ginger powder (would recommend minced fresh ginger)
• 1 1/2 cup fresh pineapple, diced
• 1 carrot, diced
• 1 habanero, diced
• 2 tbsp fresh basil, diced
• 1/4 cup fresh cilantro, diced
• 1/4 cucumber, sliced thinly

*To make bbq pulled pork, rub a pork roast or shoulder with salt, pepper, paprika and garlic powder. Place in slow cooker. Added 1 cup chopped onion and 1 cup chopped celery. In a small bowl, combine 2 cups of water with 1-2 tbsp bbq sauce. Mix well and then pour over pork. Cook on low for 8 hours. Remove pork and drain the juice from the slow cooker into a bowl to reserve. Add the pork and cooked onions and celery back to cooker and shred the pork. Add the rest of the bbq sauce in the bottle with just enough of the reserved juice to moisten the meat. Keep warm for about 20 minutes before serving. 

Combine the vinegar, chili paste, Hoisin, honey, garlic, soy sauce, pepper and ginger in a small bowl. Whisk together until well-blended. Add the diced pineapple, carrot, habanero and basil. Let sit for 3 minutes. Heat a large skillet over medium heat. Add the diced veggies and sauce and bring to a light boil. Add the leftover pork, reduce to low, cover and let simmer for about 20 minutes. When ready, serve over rice and garnish with fresh cilantro and cucumber. 

Asian Chicken Lettuce Wraps

I love lettuce wraps. There's something about the succulent chicken, sweet hoisin and crisp lettuce that create an explosion of awesome in the mouth. There are so many different ways to make your filling, but I just used what I had around the kitchen. Although slow cooking is not necessary, I found it to be the best way to get soft, juicy shredded chicken in a rich sauce.

Asian Chicken Lettuce Wraps Recipe:

• 2 boneless skinless chicken breasts
• 2 celery stalks, diced
• handful of mushrooms, diced
• 5 Thai chiles, diced
• 2 tbsp fresh ginger, minced
• 1 can water chestnuts, drained and diced
  
• (Sadly, I was out of fresh garlic and onions. I would add 1/2 onion chopped and 3 minced garlic cloves)
• 1/4 cup soy sauce
• 2/3 cup hoisin sauce
• 3 tbsp red chili paste
• 1 tbsp garlic powder
  
• Butter or Boston lettuce would be ideal, but I couldn't find either at my local grocery store so I was stuck with Iceberg. It works though!
  

Throw everything except the lettuce in the slow cooker and cook on low for 8-10 hours. At about 8 hours, shred the chicken with two forks. Mine just fell apart; it was beautiful. Serve over lettuce with rice.

Go make this now. You will not be disappointed.