Thai Green Curry with Chicken and spring veggies

This Thai Curry uses a home made green curry paste that you can find here

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Ingredients: (Serves 2)

  • 3 medium carrots, sliced on the bias (about 1/2C)
  • 7 stalks of asparagus, hard ends snapped off, cut into 1/2″ pieces
  • 4 large green onions both whites and greens sliced on the bias, keep whites separated from the green.
  • 1 398ML can of coconut milk or cream
  • 2 6-8oz chicken breasts, cubed
  • 3 tbsp Green Thai Curry Paste
  • 2 TBSP china lily soy sauce
  • 2 TSP coconut sugar
  • 2 kaffir lime leaves, thinly sliced
  • 1 cup loosely packed basil leaves, torn into pieces
  • 2.5C cooked basmati rice (for serving.)

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Directions:

  1. Heat 1/2C of the coconut milk in a wok over low heat. Add your green curry paste and mix until well combined.
  2. Add your cubed chicken and turn the heat up to just over medium. Cook until your chicken is no longer pink.
  3. Add in the rest of your coconut milk, soy sauce, coconut sugar, carrots, asparagus, white parts of the onions, and kaffir lime leaves. Let the curry come to a boil. Once the curry is boiling and foaming, turn the heat back down to low to let the curry simmer for about 7 to 10 minutes, or until your vegetables are tender-crisp. (To your liking.)
  4. Once the curry is done cooking and your vegetables are done, stir in your green onions and torn basil leaves. Serve immediately over steaming hot basmati rice
  5. Enjoy!!

Green Thai Curry Paste

Spring is in the air!! It got up to maybe 13 or 14 degrees today in Edmonton, and let me tell you it was AMAZING. 13 degrees is pretty warm for me after our winters… sadly. Needless to say, I was feeling extra inspired for my meal plan I made this morning! I want to do spring dinners with all the beauty produce that is out and in season! If only I could cook this way the whole year round and not go broke, I would be the happiest girl in the whole entire world!

First meal of this weeks plan is a green curry with chicken and spring veggies, with a home made green curry paste. It is so much better to make your own so you don’t have a store bought container in your fridge with one or two spoonfuls out of it until you end up throwing it out 6 months later. What a waste. Grab your mortar and pestle (or a small blender or food processor) and lets get to it!

 

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Ingredients:

  • 1/2 TSP ground cumin
  • 1/2 TSP ground coriander
  • 1″ piece of lemon grass, OR 1 TSP ground lemon grass
  • 2.5 TBSP fresh grated, and peeled ginger root
  • 2 small kaffir lime leaves (it is okay to use dried leaves.)
  • 1.5 TBSP shallot, minced (About half of a shallot.)
  • 1 TSP fresh grated turmeric
  • 1.5 TBSP grated garlic cloves (about 3 large cloves)
  • 5 large basil leaves, minced
  • 2 red Thai chili’s, minced (Use more if you want spicier.)
  • 1/8 TSP freshly ground sea salt

Directions:

Add all your ingredients to your mortar and pestle or food processor and turn it into a paste. This makes about 3.5 TBSP of green curry paste.

I scaled down the spice of this as my 13 month old eats what we eat for dinner, and he sure does not approve of anything too spicy. That being said, up that chili pepper amount and use green Chile’s with red Chile’s. This is a little less than medium spice.


Sticky & Sweet Pork Noodle Bowl

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This is probably one of the tastiest meals I have ever made. What a delicious stir fry. It is so easy to make, and it is quick! So if you don’t have a lot of time for dinner, this is perfect for you!

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Ingredients:

For the pork:

-1lb pork tenderloin, diced. (or any pork of your choice. Any meat actually..)

-4 tbsp soy sauce

-1 tsp sesame oil

-1 tsp sriracha

-2 tsp sugar

-1/2c flour

-EVOO

For the stir fry:

-1 zucchini, diced

-5 cloves garlic, minced

-2″ knob of ginger peeled and minced

-3 small carrots, peeled and sliced

-1/2 red bell pepper, diced

-1/2c fresh packed basil, torn

For the sauce:

-1/2c ketchup

-1/2c honey

-3 tbsp red wine vinegar

-1.5 tbsp brown sugar

-3 tbsp soy sauce

-1 tsp sriracha

-1 tsp each ground ginger and granulated garlic powder

-1 tbsp flour dissolved in 3 tbsp cold water

DIRECTIONS:

In a bowl, mix together 4 tbsp soy sauce, sesame oil, sriracha, and sugar. Add pork. Let sit while you are prepping your veggies.

Once ready to use, remove the pork from the sauce. Add to a bowl of flour. Toss to coat.

In a large pan over med-high heat, add enough evoo to coat the bottom of the pan. Once the oil is hot, add your pork. Don’t try and stir it until it is fully browned and crisp on the one side. Once it is, then flip. Cook the other side. Add in your carrots, peppers and zucchini. Saute for 3 minutes. Add in ginger and garlic. Saute another minute or two.

In a separate bowl, add all sauce ingredients. Whisk together. Add to the pork mixture in the skillet. Toss to coat. Remove from heat and add the torn basil leaves. Serve with rice, or your favourite noodle.


Spicy Jerk Chicken

Spice up the chicken in your life – jerk chicken!!

Marinate this chicken over night, or for at least two hours.

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Ingredients:

-2 boneless and skinless chicken breasts

-evoo

-4 chili’s, minced

-3 garlic cloves, crushed

-1 tsp cloves

-1 tsp all spice

-1 tsp nutmeg

-salt and pepper to taste

-thyme – at least 3 tbsp worth

In a ziplock bag, add in 1/2c evoo, 4 chili’s,3 garlic cloves, the spices and thyme. Marinate over night, or for at least 2 hours.

pre heat your oven to 425F. When ready to cook, bring chicken to room temp. Preheat a sauce pan to medium-high heat. Brown chicken on both sides. Add 1/4 c marinade after the chicken is flipped and browned on the other side. Remove from the pan. Slide chicken in to the oven and cook for 17-25 minutes, or until chicken temp registers at 160F.


Fresh Shrimp Rolls!

These shrimp summer rolls are a great appie to serve to friends! It’s a no cook meal (besides cooking vermicelli noodles in hot water…) and once you get the rice paper rolling down pat, they can be made in no time!

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Ingredients:

-2c cooked vermicelli noodles

-1 lb cooked, peeled and deveined shrimp, chopped

-3 large romaine hearts, shredded

-1 jalapeño, minced

-1/2 of a medium red onion, slivered (thinly sliced.)

-2 carrots, peeled and shredded (use a grater or processor)

-1/2 c green onion, finely sliced

-1/4c fresh chopped cilantro

-1/4c fresh chopped mint

-fresh lime juice + rice paper wrappers

Dipping Sauce:

-1/4c rice wine vinegar        -3/4c soy or fish sauce

-1/4c honey                          -1 large jalapeño minced

-2 garlic cloves, minced       -1 tbsp green onion, thinly sliced

directions:

Chop up your vermicelli noodles. In a large bowl add in all of your ingredients: green onion, mint, cilantro, carrots, red onion, jalapeño, shredded lettuce, shrimp, and noodles, Add in the juice on 1 lime, and 1-2 tbsp of the dipping sauce. Toss all ingredients together.

To make the dipping sauce, simply just mix the vinegar, honey, garlic, soy sauce, jalapeño and green onions in a bowl. Whisk, taste and adjust seasoning if necessary.

To assemble your rolls, immerse your rice paper in a bowl of warm-hot water for 20-30 seconds. Keep the surface you are working on a little bit wet so the paper does not stick. Spoon the filling mixture into the middle of the rice paper. Fold in both sides over the mixture, then roll into a spring roll. Keep it nice and tight! This was my first time rolling these and i didn’t do too terrible! Continue rolling your rolls until you have enough for dinner, or an appie. Serve with the dipping sauce on the side!