I have two problems in life. One is that I am never, not ever not in the mood for Asian food. The other is that I love too much. But this is about the first issue. When I want flavor, food I’m not going to feel too guilty about eating, and something fun in the kitchen I turn to Thailand, China, India. I feel bad for my friends who are never, not ever not hungry for pizza. Boo pizza. Tonight I need a curry.
Spicy Coconut Green Curry Chicken
2 TBSP olive oil, divided
2 large chicken breasts
1 medium Onion chopped
3 cloves garlic, minced
1 heaping tsp chili paste (or more depending on how spicy you’d like it)
1 TBSP ginger
3 TBSP Thai Kitchen Green Curry Paste
1 can (13.5 oz) coconut milk. You can use the light version, but it may not thicken as much
1/4 cup chicken stock
Juice of 1 lemon
Heat 1 tablespoon of olive oil over medium high heat until just smoking. Drop the chicken breast into the pan, sprinkle with a little salt and pepper, and brown, about 4 minutes a side. You’re not looking to cook them through, just brown them. Remove from the pan and set aside.
Add the remaining tablespoon of oil and heat over medium high. Add the chopped onion, garlic, ginger, and chili paste and sauté until softened, about 5-7 minutes. Add the curry paste and stir. Mix in the coconut milk, chicken stock, and lemon juice, stirring to combine. Turn heat to medium and let simmer until reduced, about 15 minutes or so; stir every 3 minutes or so.
While that’s reducing, cut the chicken breast into 1 inch cubes. Add back to the simmering curry during the last 7-10 minutes of simmering until cooked through.
I served mine over white jasmine rice with steamed peas, and broccoli, though if I had cauliflower it would have been far more fitting and traditional that the broccoli. I also sprinkled a little cilantro on top, just because I needed a little added color; parsley would have been good, too. Awesome: Flavorful, spicy, creamy, rich, and bright.
On Sundays I always look to something special for dinner, which comes from my upbringing. Huge family dinners filled with love and hours of cooking and food – food – So Much Food! Now, my numerous cousins are scattered amongst different states, different countries. I’m not sure what many of them do for their Sunday dinners now, but I know that we do still all love food, sharing, nurturing. Which brings me to what I call The Absentee Dinner. I make something simple, but a little more involved than the other days of the week, something with protein, something that’s going to be delicious and worth savoring. I make something special. I do it in honor of my family, my upbringing, and I invite dear friends over whenever possible, just so we can eat in each others’ company. And maybe watch a little Doctor Who.
With the reminiscence complete, let me say that while I like the depth and complexity of Asian flavors – sweet yet sour, spicy yet cool and crisp, you don’t have to follow this style. A great alternative to this, perfect for Game Day at your house is RECIPE RECOMMENDATION MISSING. Hmmm. I’ll tell you what: if you want that full recipe from me you’re going to have to wait until next week.
Crispy Pork Tacos, Asian Style
1-1.5 pounds Boneless Pork Loin Center Chops
2 TBSP minced garlic, divided
1 TBSP low sodium soy sauce
1/2 TBSP Hoisin sauce
1/2 tsp chile oil
2 tsp Sriracha
1 tsp black pepper (or red pepper flakes if you like it spicy)
Juice of one lemon
1 TBSP white vinegar
1 TBSP brown sugar
2 tsp freshly grated ginger or 1 tsp ginger powder
1 Napa cabbage, leaves cleaned. Cut about 2 inches off the bottom of each leaf.
1/2 corn starch (if making “extra crispy”, see below)
2 TBSP olive or vegetable oil
Pre-shredded Broccoli slaw
1 cup bean sprouts
1/4 red wine vinegar
2 tsp salt
1. 5 tsp black pepper
3 tsp sugar
About an hour or two prior to cooking, marinate the pork. Slice the pork in large bite sized pieces, I like strips, and set aside. In a bowl, whisk together half of the garlic, soy sauce, hoisin sauce, chile oil sriracha, pepper, lemon juice, water, vinegar, brown sugar, and ginger. Add the pork to the bowl and tossed making sure each piece is coated. Let marinate for 1-2 hours, stirring every 30 minutes.
While marinating, make the crispy slaw topping. You can swap the slaw for kimchi. Toss the pre-shredded slaw mix, bean sprouts, salt, pepper, and sugar in a bowl, and set aside. This can sit some time and the flavors will just continue to marry while staying bright. Toss periodically in the time prior to serving.
Once the pork is marinated you have the option of sauteing or pan frying. On this night Chip and I made our Crispy Pork Tacos extra crispy, but you certainly simply dump the entire marinade mixture into a sauce pan heated with with the oil over medium high heat, cooking about 7-9 minutes. For extra crispy, however, remove the pork from the marinade and toss in the corn starch until evenly, but lightly coated. Discard the marinade, and heat the oil in a sauce pan over medium heat. Pan fry the pork about 3-4 minutes per side or until golden brown. Remove from pan to a paper toweled plate to drain for a minute or two.
Taking one of the napa cabbage leaves, we set to work assembling our “Tacos”. We topped our pork with a sprinkling of slaw, a bit of the remaining minced garlic, a little chopped cilantro, sesame seeds and even some fresh diced mango. Serving with a wedge of lime, this would be perfect with a side of tropical quinoa or rice. Of course, we ate ours with squash, though, because I’m trying to will it to be Autumn here in Austin.