 |
Debi's Hot DishesAsian Dinner |
Asian food is one of the favorites around our house, but we usually go out to eat it. This is a simple, tasty recipe I tried out on a guest from the Hugo Fire Department and it passed with a request for seconds.
A coconut sorbet would be nice touch for dessert.
Thai Coconut Curry Chicken
2 boneless skinless chicken breasts, sliced into bite-sized pieces
1/2 C sliced fresh mushrooms
1/2 medium sweet onion, sliced
1/2 C cubed red pepper
1/2 C chicken broth
1 13-1/2 ounce can coconut milk
1/2 to 1 tsp curry powder
1/2 tsp hot chili paste
1/2 tsp dried basil
1/2 C fresh pea pods
1/2 C canned water chestnuts, sliced
2-3 T fish stock
2 chicken bouillon cubes
1 T brown sugar
1 tsp sesame oil
Heat large skillet or wok pan over Medium high heat, sauté chicken breast until done, add mushrooms, onions and red pepper; stir-fry for about 3 minutes.
Add remaining ingredients and cook for about 5 minutes. Serve over brown rice. Serves 4
Asian Pear Salad
4 C cabbage, sliced thin (coleslaw mix)
1 T fresh sliced green onion
1 large pear, diced
1/8 tsp salt
4 T cider vinegar
1 tsp olive oil
1 tsp sugar or Splenda®
1/2 cup toasted cashews
1/2 tsp sesame oil
Mix together cabbage, onion and pear in a salad bowl. Combine salt, vinegar, oil and sugar in a small mixing bowl. Heat medium saucepan to medium-high temperature. Add sesame oil and toast the cashews for about 5 minutes, stirring constantly. Remove cashews from pan to cool. Stir contents of dressing into salad and top with toasted cashews.