Episode 78 - Accidentally Delicious

I am the worst grocery shopper.  If I don't bring a list (and sometimes even if I DO bring a list) I always forget at least one item.  Sometimes it's just something small, like a spice, that I can easily just replace, but generally it's something painfully obvious.  For example, I have a horrible habit of forgetting to buy cheese for lasagna. Who's ever heard of a cheese-less lasagna?!  That's just crazy talk.  In any case, this week I forgot the coconut milk for the Thai red curry peanut sauce I had planned.  Of course I didn't realize I had forgotten the coconut milk until it was far too late to go out and get some and so I had 2 choices:

     1) Abandon the curry idea entirely and eat random mystery leftovers from the depths of the fridge, or

     2) Improvise a coconut-less curry sauce.

Obviously I opted for the latter choice, and I'm glad I did, because - yum! It was kind of really really good!  Taking out the coconut milk also significantly reduces the saturated fat, making this a pretty healthy accident.  If you like Thai food but dislike jiggly thighs, love handles and atherosclerosis this might be just the recipe you didn't know you needed.

Thai Red Curry and Peanut Sauce

1 1/4 cup chicken broth

1 tbsp red curry paste

1/2 cup peanut butter

1 tbsp soy sauce

1 tsp sugar

1 tsp fish sauce

1 tbsp lime juice

1 tsp corn starch

Slap 1 cup of the broth and everything except the corn starch into a sauce pot, bring to a boil and the simmer while you make some kind of stir fry.  We had garlic, onions, green pepper and shrimp.  When the stir fry is almost done, dissolve the corn starch in the remaining 1/4 cup of broth pour into the sauce and stir until it's nice and thick.  Toss with the stir fry and tada!  Delicious!

In other, non curry-related news, Dawson and I sent out what are probably the most wonderfully cheesy Christmas cards ever this year.  Here is your copy!  Merry Christmas, Internet! 

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MMMMmmm Thai Food.

This is not my recipe but it is absolutely amazing and everyone should try it.  It's thick and creamy and spicy and peanut-y all at the same time.  Just do it.

http://www.bonappetit.com/recipes/2010/07/red_curry_peanut_sauce

We had it with stir fried chicken, red pepper and onions over rice. Delicious.

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Episode 11 - Spicy Coconut Curry Noodle Soup

Still sick. Still whining about it. Resorting to Asian inspired spicy soup.  This is definitely not authentic in any way and I'm not going to pretend it is.  It is authentically tasty though...so that's something! 

1 tbsp canola oil
5 cloves garlic, minced
1 onion, finely diced
1 small red pepper, diced
1 thai chili pepper, finely diced
1 tsp Thai red curry paste
1/4 tsp ground cloves
1/2 tsp cardamom
1 tsp red pepper flakes
2 star anise
4 cups low sodium chicken broth
1 can good quality coconut milk ( DO NOT accidentally use coconut cream...it'll be gross)
2 tbsp sriracha chili sauce
1 tsp fish sauce
1/2 tsp soy sauce
1 cup bean sprouts
1 cup frozen shrimp or other seafood (if you're rich get the fresh stuff.  I bet its better)
1 pkg thin rice noodles
1 green onion, diced
8-10 basil leaves, finely chopped
1 lime

Heat the oil in a large pot then cook the garlic and onions until translucent.  Add the peppers and cook for another 2 minutes.  Add the curry paste and all of the spices and cook just until you can smell them.  Add the chicken broth before they burn and lightly scrape the bottom on the pot to get all the tasty bits up.  Add the coconut milk and mix until evenly blended.  Season with the chili sauce, fish sauce, and soy sauce.  Bring to a boil then reduce the heat and let it simmer for 15-20 minutes.  Add the sprouts and seafood for the last 5 minutes.

In a separate pot cook the noodles according to the package directions.  Divide into bowls, cover with a good amount of the broth.  Top with the basil and green onions.  Last but not least, zest the lime then squeeze half the juice into each bowl.  Aaaaannnnddd serve!

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