Monday, August 29, 2016

Thai Basil Chicken Noodle Bowl

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Chicken, Thai basil leaves and a savory coconut curry gravy make a perfect topping for rice noodles in this spicy noodle bowl. 

I love the savory flavor that Thai basil leaves give stir fries and Thai curry dishes.  I usually serve them over rice, but this time I tried out a noodle bowl with rice sticks. 

There are many choices of rice stick noodles in the Asian grocery store or Asian aisle of your grocery store.  I picked a medium wide flat noodle for this dish.  You can also try very thin angel hair rice stick sized noodles.

The gravy/sauce is very important to this dish if you serve it over noodles.  You want plenty to make sure the noodles can soak up all that great flavor.   My family loved these noodle bowls.  They were fun to eat and we loved each slurppy bite.



Thai Basil Chicken Noodle Bowl
Recipe by Ramona from Kitchen Simmer

Ingredients:
2lbs boneless chicken breast cut into small bite-size pieces  
1 large onion chopped or sliced
2 cups sliced celery
1 green bell pepper finely diced or sliced
Thai chilies sliced 
2 Tbs grated fresh ginger
1 Tbs grated fresh garlic 
1 tsp turmeric powder
Red chili flakes to taste
4-6 Tbs fish sauce (or more to taste)
2 large handfuls of Thai Basil leaves
1 can (15oz) Coconut Milk
1-2 cups water 
salt and black pepper to season chicken 
1lb Rice Noodles -cooked

Directions:
Cut the chicken and season with a little salt and black pepper.  Heat a large wok or skillet and add 2 Tbs canola oil. Saute chicken for 2-3 minutes. Then add onions and celery and saute for 2 minutes with the chicken.

Next add the turmeric powder, red chili powder, grated garlic and ginger. Saute with chicken for 2 minutes.  Then add the fish sauce, coconut milk and water.  Lower heat to medium low and  cook for 20 minutes. 

*Note:  I added 2 cups of water because I wanted more gravy/sauce to flavor the noodles.  If you choose to eat this over rice, then 1 cup of water is enough.

Taste the gravy for salt and spice and adjust as needed to your taste.  Then wash and put basil leaves into pot with chopped bell pepper and Thai chilies.   Cook for 7-10 minutes. Serve over noodles.

To cook the Rice Noodles:
In a large pot, boil water and season with salt.  Turn stove off.  Place uncooked rice noodles into hot water. *Do not boil noodles in water, just soak in boiled water** Take a pair of cooking scissors  and cut noodles once they start to soften. ** Cutting the noodles will help with serving and eating them. Stir noodles until they are cooked to your desired texture.  Drain well and rinse with cool water.  

To Serve Noodle Bowl:  Place cooked noodles in bowl and top with Thai Basil Chicken.  Ladle enough gravy to soak the noodles.  Garnish with Thai chilies and fresh Thai Basil leaves as desired.



 
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, August 22, 2016

Asian Sesame Noodles with Zucchini and Carrot Ribbons

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A big bowl of Asian Sesame Noodles with Zucchini and Carrot Ribbons is a great way to celebrate "Meatless Monday".  No need to call for take out here, these Sesame Noodles can be ready in 20 minutes at home.

I love Asian flavors and the sauce for these noodles is almost addictive for me.  I tried these noodles warm, at room temperature and even cold.  I personally am not a big fan of cold noodles... so my family really enjoyed it at room temperature or a slightly heated.  Now, if you are a fan of cold noodle dishes, then chill away and enjoy it.  

The zucchini and carrot ribbons were so easy to make.  I used a vegetable peeler so no special equipment is needed.  I suggest cutting the ribbons thinner and maybe shorter if you are serving these noodles to kids to make it easier for them to eat.

Make sure you make plenty of this pasta so you have leftovers...  we were fighting for the leftovers at our house. "Meatless Monday" has never been so delicious!



 Asian Sesame Noodles with Zucchini and Carrot Ribbons
Recipe by Ramona from Kitchen Simmer


Ingredients for Pasta:
1-2 carrots cut into ribbons
1 zucchini cut into ribbons
sliced green scallions
Asian Sesame Sauce (see recipe below)
1lb noodle pasta (spaghetti, fettuccine, linguine) 

Asian Sesame Sauce:
2 inches fresh ginger
3-5 cloves garlic 
3-4 Tbs soy sauce (to taste)
3 Tbs creamy peanut butter
2 Tbs toasted sesame oil
2 Tbs rice vinegar
1 Tbs sugar
1 Tbs sambol oelek paste (optional)
3 Tbs pasta water (reserved from cooking pasta)

Garnishes:
Scallions sliced (green part only)
Black or white sesame seeds 

Directions:
Make the carrot and zucchini ribbons by simply taking a vegetable peeler and peeling ribbons. 

In a blender, place all the ingredients to make the Asian Sesame Sauce and blend until smooth.  Taste and adjust as needed.  ***Remember to reserve pasta water, before draining pasta, to thin out the sauce.

 Boil pasta and drain.  In a large bowl or pan, toss together the veggie ribbons, cooked pasta, scallions and the Asian Sesame Sauce.  Serve at room temperature, warm or even chilled. Enjoy.



 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, August 15, 2016

Masala Chicken Skewers

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Marsala Chicken Skewers makes a wonderful meat dish that is full of indian spices and baked for a healthy meal. 

I have a confession.. I don't enjoy cutting meat .  If I can buy meat that is cut and prepped beforehand, I always do.   When I find chicken tenders on sale, I stock up because they are already portioned out perfectly for chicken skewers.  

I marinated these chicken tenders in my Masala Chicken Yogurt Marinade and quickly baked them off in the oven for a fuss free dinner that everyone enjoyed.  I also skewered some grape tomatoes and roasted them in the oven for a few minutes on each side for a fun side dish then served it all with yellow rice and a cucumber raita. 
   


Ingredients: 
Around 15-20 chicken tenders or boneless breast/thigh cut into thick strips

Lemon/Chili Rub:
2 Tbs of lemon juice
salt to taste (about 1Tbs)
1/2 tsp of turmeric
1 tsp of red chili powder (or to taste)



Yogurt Marinate:
1 cup of yogurt
1tsp of garam masala
1 Tbs of paprika
1Tbs of cumin
4-5 cloves of garlic grated
2Tbs of grated ginger
1tsp onion powder or some pulverized onion
black pepper

Directions: 
First rub lemon/chili ingredients on chicken.  Then marinate boneless chicken yogurt marinade 4-6 hours (or over night)

Thread chicken on skewers. Then place on a foil lined baking sheet (sprayed with cooking sprayed or lightly greased).  Bake in a 375 degree oven for 20-30 minutes (flipping them over once) until cooked through.  ** Cooking time depends on the size and thickness of chicken.  Cook until fully cooked, but not dry.

 Serve with rice, naan, raita or any curry meal.  Enjoy.


 




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, August 8, 2016

Meatless Monday Vegetable Korma Curry

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Enjoy Meatless Monday with this veggie packed korma style curry.

This curry is chock full of potatoes, green beans, mushrooms, carrots, tomatoes and cooked with an array of spices and coconut milk.  It is vegan friendly so you can enjoy seconds. 

I served it over rice, but it is just as wonderful with roti or naan.

This Meatless Monday, think curry, and make this wonderfully hearty korma to enjoy. 




Vegetable Korma Curry
Recipe by Ramona from Kitchen Simmer

Ingredients:
1/2 lb of sliced button mushrooms
3-4 medium size potatoes diced  
1 medium onion chopped
2 carrots sliced (or baby carrots)
8 oz of frozen green beans 
1 bell pepper or any sweet pepper you like sliced 
15-20 curry leaves-optional (available at Indian Grocer)
1-2 spicy green chilies (seeded) and sliced
3-4 cloves of garlic finely minced or grated
2 inches of fresh ginger finely minced or grated
1/2 pint of grape tomatoes sliced or 1 large tomato diced
1/2 tsp turmeric powder (available at Indian Grocer)
1 tsp cumin seeds (available at Indian Grocer)
1 tsp mustard seeds (available at Indian Grocer)
1 tsp of fenugreek seeds (available at Indian Grocer)
2 tsp of Curry Powder (I used McCormick Brand)
1 tsp of Garam Masala powder (available at Indian Grocer)
6oz of coconut milk
1-1/12 cups of water
salt (to taste) You will need to salt the dish throughout because much of it will be absorbed by the potatoes.
red chili flakes (to taste)
1-2 inc piece cinnamon stick 

Directions:

In a large pan, heat 2Tbs of canola oil on medium-high heat.  Add your mustard seeds, cumin seed, cinnamon stick and curry leaves.  Allow to fry for about 30 seconds until the seeds start to splutter. Next add your sliced mushrooms and fry for a few minutes until they start to brown.


Next add your sliced onions, potatoes and fenugreek seeds. Fry for a few minutes. Next add your chilies/peppers, carrots, garlic and ginger.  Fry for a few minutes.


Now add your dry spices:  red chili flakes, curry powder, garam masala, turmeric, salt. Fry for a minute.  Then add your sliced tomatoes and frozen green beans.  You can add your green beans later, but I like them to absorb the curry flavors so I put them in earlier. 


Next add your 6oz of coconut milk (half a can) and 1- 1/12 cups of water and allow to simmer on medium heat. You want to simmer for 10-15 minutes or until the potatoes and carrots are cooked.   Taste for salt and seasoning.  When the dish is finished turn off the stove and add a splash (small squeeze-about a tsp of fresh lime juice).  Serves 6-8 people.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, August 1, 2016

Sri Lankan Spicy Coconut (Pol) Sambol 2

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Spicy Coconut (Pol) Sambol is a favorite dish for all spice loving Sri Lankans! Coconuts are a beloved ingredient in Sri Lanka.  We are blessed with a lot of coconut trees throughout the island; so we use it in a lot of sweet and savory dishes.  

Sri Lankan Pol Sambol is a very versatile dish because it can be eaten for breakfast, lunch or dinner.  You can eat it in a variety of ways as well. Some enjoy it as part of a rice and curry or string-hopper meal.  You can also eat it simply with bread and butter.

Actually, one of my favorite ways to eat pol sambol is with plain rice and lentil curry.  This is the way my family and I enjoyed this bowl of sambol today.  It was totally comforting and delicious.  

My American husband first thought eating coconut like this was unusual and did not think he would like it.  He now enjoys a good pol sambol just like I do.

I actually shared a more traditional Sri Lankan Pol Sambol a few months ago. So why share another coconut sambol?  This one is made differently so it is much more easily assembled.  The traditional sambol starts with grinding chilies, onion, lime and salt in a mortar and pestle or a Sri Lankan tool called a miris gala.  This simpler sambol omits the need to first grind the chilies and onions.  You also add finely minced green chilies for a fresher sambol.

I have tried both types of pol sambols and I love them both.  Always remember chilies and the level of spice are added and adjusted to your taste.  Sri Lanka is a spicy food loving country so we love a hot and spicy pol sambol. 


   
Sri Lankan Spicy Coconut (Pol) Sambol

Ingredients:
1lb fresh grated coconut  (you can also use defrosted frozen coconut)
1-3 Tbs red chili powder (this range is to your taste)

1/2 cup finely diced red onion 
2 green chilies (seeded) finely minced
1 Tbs coarsely ground Sri Lankan Dry Maldive Fish (optional)
salt to taste
1 tsp black pepper

1/2 tsp sugar (optional)
lime juice to taste (about 1 lime) 


Directions:
Finely chop the onion, green chilies and juice the lime. Add all ingredients to the freshly grated coconut (use only unsweetened coconut if you buy frozen).    Mix all ingredients together well and adjust spice, salt and lime to your taste. 
 





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.