Here we go, finally, I have the time to make a proper blog post! As I mentioned in my previous post, after my internship with the lovely Lisa Ekus her staff led me to the book room on my last day and let me pick and choose a number of cook books to take home with me. During my summer there, I met a couple of pretty interesting chefs/authors, and conversed with a few others via emails and the like. It was definitely a very cool experience to say the least. The writer of the following recipe was the first one I met!
That summer I'd begun a love affair with Thai food, so naturally Nancie McDermott's Quick & Easy Thai was the first book I plucked from the shelf (immediately followed by her Quick & Easy Chinese). That book, along with the others I received that day, had been hiding in my basement, waiting for me to muster up the courage to open the box up and attempt the recipes. Last summer, I wasn't ready. Sure, I'd perfected Mac and Cheese, I was a master improvisational bartender at friends' parties, and I could whip up a mean Mexican Pizza--but Thai food? It just seemed so far beyond my culinary expertise at the time.
Today? Hell, I can make MACARONS, I can tackle anything, right? It was time to open the box, it was time to try the Thai.
Oh how I wish I'd opened this book sooner. Nancie really wrote true to the title, these recipes are quick AND easy--whats more, they're delicious! The combination of flavors, the textures, everything just shouts gourmet! I felt like I was eating at my favorite Thai restaurant. All this time, a whole year, I could have been making these! I will most definitely be trying another recipe soon, probably something with beef since I now have three flank steaks at the ready in Boyfriend's freezer.
|I wish I had a better camera, to do this dish photographic justice!|
I set out to make the cover dish, Chaing Mai Curry Noddles, since the picture was the most enticing. Once at the grocery store, book in hand, I got curious. I needed side dishes. Perhaps a dessert. So I made the pink grapefruit salad with toasted coconut and fresh mint as a side, and the nun bananas (with chocolate added) as a dessert. I will blog about those two in the coming days.
And now, without further ado, here is the recipe for the main dish:
Chaing Mai Curry Noodles
From Nancie McDermott's Quick & Easy Thai
- 2 tbs vegetable oil
- 1 tbs finely chopped garlic (I used nearly 2 because I am clearly addicted)
- 2 tbs red curry paste
- 3/4 lb boneless chicken, cut into chunks (you can also sub for beef if you'd like)
- 2 cups coconut milk
- 1 3/4 cup chicken broth
- 2 tsp ground turmeric or curry (I used curry)
- 2 tbs soy sauce
- 1 tsp sugar
- 1 tsp salt
- 2 tbs freshly squeezed lime juice
- 1 lb Chinese egg-style noodles (I had no idea what these were and could not for the life of me find them, so I used Nancie's suggestion of angel hair instead)
- 1/3 cup coarsely chopped shallots (they were out, I skipped this)
- 1/3 cup coarsely chopped cilantro
- 1/3 cup thinly sliced onions
-Cook the noodles--it's suggested to do this second, but since I was using a box of hard angel hair I did this first, letting the water boil while I prepared the ingredients, then letting it cook while I did the rest. If you do finagle some Chinese-style-egg-noodles, they cook quicker apparently, so do this part second.
-Heat the oil in a medium sized saucepan over medium heat. Add garlic and toss well before mixing in the curry paste. Cook for one minute. Add the chicken and brown evenly.
Add coconut milk, chicken broth, curry, soy sauce, sugar, and salt and stir well. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes, until chicken is cooked through.
-Stir in lime juice, remove from heat.