GREEN PORK CHILI
A small amount of fat left on the ribs is enough to make the meat tender and enrich the flavor of this recipe contributed by reader Lisa Ruiz of Henderson, Nevada.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- In a blender, puree tomatillos until smooth; set aside.
- In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season pork with salt and pepper. Working in batches and transferring to a plate as you go, brown pork, 6 to 8 minutes per batch (lower heat if bottom of pot begins to darken).
- Return pork (with any juices) to pot. Add tomatillos, green chiles, oregano, onion, garlic, jalapenos, and 1 cup water; season with salt and pepper, and stir. Bring to a boil; reduce to a simmer. Cover, and cook, stirring occasionally, until pork is tender, about 2 hours.
- Just before serving, stir in chopped cilantro; serve chili with cheddar and lime wedges, and garnish with cilantro leaves.
Nutrition Facts : Calories 570 g, Fat 41 g, Fiber 2 g, Protein 43 g
THAI GREEN CURRY CHICKEN
In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.
Provided by laus
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
- Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.
Nutrition Facts : Calories 472.4 calories, Carbohydrate 14.6 g, Cholesterol 57.1 mg, Fat 40.9 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 24.3 g, Sodium 934.7 mg, Sugar 6.8 g
SWEET CHILI THAI SAUCE
A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.
Provided by Tania Hobson
Categories Appetizers and Snacks Spicy
Time 20m
Yield 24
Number Of Ingredients 8
Steps:
- Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
Nutrition Facts : Calories 33.9 calories, Carbohydrate 8.7 g, Sodium 5 mg, Sugar 8.4 g
AUTHENTIC THAI GREEN CURRY
This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.
Provided by Toi
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
- Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g
THAI STIR-FRIED CHILE BEEF
Spicy or not; it's your option. ;) Prep time does not include marinating time, so allow time for that.
Provided by PalatablePastime
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Slice beef thinly into 1"x2" pieces (if you do this while it is partially frozen, the pieces will be much thinner, and the process easier).
- In a bowl, combine ginger, sugar, soy sauce and garlic; add beef.
- Allow meat to marinate at room temperature for 30 minutes, or refrigerated, for up to several hours.
- In a wok, heat the oil; drain beef, reserving marinade.
- Stir-fry beef over high heat until browned; add corn, green peppers, mushroom, onion, and Thai chilies, stir-frying for 1 minute.
- Add marinade and beef stock; reduce heat to medium and cook for 3 minutes or until vegetables are crisp-tender.
- Meanwhile, stir the cornstarch mixture, oyster, and fish sauces together in a small bowl; stir them into the stir-fry, blending them in well, until mixture thickens.
- Serve stir-fry with hot steamed rice.
THAI-STYLE CHICKEN CHILI
I love this Asian take on the classic one-pot meal. It's quick, easy, nutritious and delicious. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.
Nutrition Facts : Calories 270 calories, Fat 16g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 635mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
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- Reduce the coconut milk. To begin with, pour half of the coconut milk into a pot and simmer it over low heat until it thickens. The coconut oil will start to separate from the water phase at this point.
- Add the green curry paste. There are two ways you can do this- mix your own blend of green curry paste get a good quality store-bought curry paste. Store-bought Thai green curry paste.
- Add the chicken. When you see the coconut oil starts to bubble around the curry paste, add the chicken thigh meat. Chicken thigh meat has better flavor than breast meat, and will not become tough after prolonged cooking.
- Add the remaining ingredients. Coconut milk and chicken stock. Now pour the remaining coconut milk and the chicken stock into the pot. Simmer over low heat for ten minutes until the chicken is cooked and tender.
- Do a taste test. When the curry is almost done and the liquid is reduced and thicken, do a taste test. The saltiness depends on how much the liquid is left, which means the best time to adjust is when it is done.
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