I can’t email from work but wanted to let you know that I’ve switched to make a vegetable tart, either with a puff pastry or potato crust so we don’t overlap too much. I can’t read emails from work either, so I couldn’t reference Dino’s and Ashley’s dishes before deciding on mine.
Thai Chicken Curry
Bon Appétit | August 2000
Yield: Makes 4 servings
- 1 14-ounce can unsweetened coconut milk,* whisked to blend
- 1 1/4 teaspoons Thai curry paste*
- 1 large red bell pepper, cut into 1/3-inch-wide strips
- 1 medium onion, thinly sliced
- 1 pound chicken tenders, cut crosswise in half
- 1 tablespoon (packed) brown sugar
- 1 tablespoon fish sauce (nam pla)*
- 1 cup chopped seeded tomatoes
- 1/3 cup thinly sliced fresh basil
- 1 tablespoon fresh lime juice
Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.
*Available at Asian markets and some supermarkets nationwide.
Thai Coconut Rice
Coconut Rice makes an exquisite side dish for both Asian and Western fare!
Coconut rice makes a terrific accompaniment to many Thai and Indian dishes, but it’s equally wonderful with many Western-style entrees. Quick and easy to make, this coconut rice recipe will come in handy for those times when you want to make dinner extra special without going to a lot of extra work. ENJOY! (Note: For coconut rice made in a rice cooker, see link below).
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutesYield: SERVES 4
Ingredients:
•2 cups Thai jasmine-scented white rice (for brown coconut rice, see link below)
•2 cups good-quality coconut milk
•1 3/4 cups water
•2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
•1/2 tsp. salt
•1/2 tsp. coconut oil, OR vegetable oil
•Optional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)
Preparation:
For a step-by-step version of this recipe, see: Easy Thai Coconut Rice Recipe1.
To Make Brown Coconut Rice, see my: Brown Coconut Rice Recipe.2
1.Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
2.Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
3.Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
4.Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you’re expecting company!
5.When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. This rice is excellent served with a variety of both Thai and Indian dishes, such as curries or seafood recipes. If desired, top your rice with a sprinkling of toasted coconut and ENJOY! (see below for toasted coconut instructions).
To Toast Coconut: Place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir (“dry fry”) until light golden brown (see: Toasting Shredded Coconut.3).