Today’s switch-up: Thai Coconut Curry. I found the initial recipe when I was fancying something curry-based and had two gorgeous fillets of basa in the fridge that needed to be prepared. So, I turned to the lovely Google and typed “Thai curry fish”. I came across this lovely recipe, which I jumped on. Only modification? A teaspoon of red curry paste (I’ve talked about that before) instead of chili powder, whole coriander seeds (my food processor, alas, failed utterly at turning them into a ground form), and freeze-dried cilantro (since I neglect the real deal until it rots). I also didn’t have banana leaves, so I opted for some parchment packets (using a technique that I learned, ironically, by watching Chef Olson’s new show “Fresh”). I also prepared the suggested coconut rice accompaniment, along with some steamed snap peas… a fantastic little Thursday night dinner ensued, followed by an even better Friday lunch.
|Wine certainly helps any meal be fantastic... ;)|
Now for the switch-up: coconut chicken salad. The recipe for the coconut curry sauce made way more than I needed, so I used the rest to marinate a chicken breast overnight. I wrestled a bit with the best way to cook the chicken, since I don’t have a barbecue and pan-frying might burn the sugars in the coconut milk. So, I opted to bake it (like the fish) in a foil packet in the oven. I also inserted my handy-dandy President’s Choice meat thermometer, which has a gauge that is kept outside the oven, and will sound an alarm when the meat has reached proper internal temperature for chicken. Hooray for preventing a salmonella infection and/or overbaking!!
After baking and cooling, I sliced up the chicken and arranged it on a plate with some tasty baby romaine, red onion, green onion, and cherry tomatoes. I had wanted to use mandarins instead of tomatoes, but unfortunately the container I had in the fridge had outlived its usefulness (shudder!). I finished it off with a quick drizzle of sriracha on the chicken, for some kick, as well as a Thai-inspired vinaigrette made with canola oil, lime juice, garlic, ginger, minced lemongrass, rice wine vinegar, and a hint of Splenda. Quite good, and just right for a light-ish Sunday night dinner before a jog.
So overall, this little curry recipe is quite versatile. Amazing what Google will lead you to… I really had no idea that About.com ran to instructional international cooking articles. You learn something new every day!
Encouraging continuing gastronomic education through search engines,-Honeybee
|This is what I deal with at every meal: cats who want my food.|
Great companions, but terrible table manners.
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