Thursday, April 17, 2014

Thai Red Curry Roast Chicken

Thai Red Curry Roast Chicken 1

This recipe is really easy and very flavorful. On the hunt for new roast chicken recipe, I started rooting around my pantry and then the fridge and then the freezer when I chanced upon some frozen Thai red curry paste. Hmm. What if I rubbed the curry paste all over the chicken as a marinade? I like my curries with coconut milk, so what if I added coconut powder as well?

The curry spices mingled with the chicken juices while cooking to create the most wonderfully delicious taste. So simple. So yummy.


Sunday, March 02, 2014

Fish Piccata

Fish Piccata 1

Sooo...

... this recipe has been sitting around since November 2009.

That's not too long of a wait, right? :P

Quick and easy dinner. Just lightly breaded fish, fried, then a lemony caper sauce. I used one of those $1 frozen tilapia fish packets from Albertson's for this, but if I were to do it now, I'd more likely use frozen basa filets that you can buy in bags of multiples. Otherwise, the recipe is pretty basic and very simple.


Saturday, March 01, 2014

Tod Mun Pla (Thai Fish Cakes)

Tod Mun Pla (Thai Fish Cakes) 1

The green beans the niece grew from seed in preschool yielded a handful if I saved the harvesting for about once a week. Not really enough for a stir-fry, but just enough green beans to supplement something. Just enough for a batch of Tod Mun Pla (Thai Fish Cakes).

Remembering that Shaved Ice Sundays' in-laws are Thai, I consulted her recipe since I remembered liking her use of red curry paste in the recipe. The chopped green beans I've encountered in versions of Thai fish cakes I've eaten before, adding both color and texture. Unlike her recipe though, I minced my own fish instead of purchasing store-bought fish paste. If you buy fish paste instead of making your own, then you can probably omit most of the seasonings in my recipe since store versions already have plenty. Finally, the baking powder in the recipe helps lighten up the texture of the fish. The fish cakes will puff up a little when frying, and then shrink down in size when cooled so don't be alarmed when that happens.

These can be eaten as an appetizer or a side dish, served with a light fish dipping sauce.