Spicy Thai Red Coconut Curry Noodle Soup with Chicken or Shrimp

We went grocery shopping last night to an Asian market and we stocked up.  

Ingredients

2 seasame  tablespoons oil

3 tablespoons Thai red curry paste

 

3 tablespoons of sambal oelek

8 oz. boneless chicken breast or shrimp

2 cups chicken broth

1/2 tablespoons fish sauce

2/3 cup coconut milk

1 red and green pepper julienned

1 small onion julienned

2 serrano peppers sliced into circles 

1/2 carrot sliced into circles 

1 garlic clove diced 

2 scallions sliced into circles 

6 oz. dried rice vermicelli noodles

1 lime, juiced

Sliced red onion, serrano peppers, peppers, scallions, parsley or cilantro to garnish

In a large pot over medium heat, add the oil, garlic, sambal oelek, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken or shrimp and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

Chicken Pad See Ew

2 years ago a posted this recipe. This is very different because of the changes i made.

Ingredients:

flat white noodles
1 onion (sliced)
2 cloves garlic (crushed)
broccoli florets
red bell pepper (sliced)
chicken fillet (sliced)
Diced scallions
1 large egg
3 tbs cooking oil

Seasoning Ingredients - to taste:

1/2 tbs dark soy sauce
1 tbs light soy sauce (low sodium)
2 tbs clam juice              
3/4 tsp sugar
1/2 tsp ground white pepper

Method:

1. Heat the cooking oil in the wok

2. Fry the onion and garlic till golden

3. Add the sliced pork and fry until nearly cooked

4. Add the egg into the wok

5. Before egg is cooked, add the noodles and all the seasoning ingredients

6. Stir fry on high heat until all ingredients are well mixed in

7. Taste and adjust the flavoring if required

Green Curry Chicken with Basil

we went out to dinner last night to a new thai restaurant.  it gave me an idea to use green curry instead of red curry.  i got idea from the waiter who said the cook uses green curry when preparing drunken noodles.

2 tbsp. Canola oil

6 oz. coconut milk
1/3 cup vegetable or chicken stock  
2 cups  chopped basil leaves
4 jalapeno or serrano peppers   
1 jar of green curry paste
2 tbsps sugar
1 cup mixed red/yellow pepper, carrots, and snow peas or zucchini.
1 lb shrimp or chicken, diced  
1 medium onion
soy sauce

Directions:

Mix coconut milk, stock, basil, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.
Stir in oil, vegetables, and chicken; simmer 5 minutes longer or until shrimp is cooked through.  Mix all ingredients together.  Befor platting, stir in soy sauce.

serve with brown rice.

No Bake Nutella Cheesecake

My good friend Jackie posted this recipe and I decided to make it tonight.  This recipe is easy.

20 half and half Oreo® cookies, crumbled
1 stick unsalted butter, melted
8 oz. cream cheese
8 oz. heavy whipping cream
13 oz. jar of Nutella®
Cocoa powder

Combine the butter, cream, Nutella®, and cream cheese.  Beat the ingredients on high for 5 min.
Combine the melted butter and cookie crumbles.  Mix well and transfer to a pie shell.
Pour the cream/Nutella® mixture on top of the cookie crumbles.
And then cover it in whipping cream again.
With a small colander, cover the pie with cocoa powder.
Refrigerate for 2 hours.