June 26, 2020
Hi Cooped Up Cooking with Katie & Becca Fans – Here are the 2 Thai recipes from our show today!
1 tablespoon canola oil
1/4 cup finely chopped green onions
1 garlic clove, minced
1 shallot, finely sliced
1 fresh hot red or green chili, preferable Thai or serrano, finely sliced
1/4 cup minced fresh lemongrass or ginger
1 tablespoon green curry paste
1 cup coconut milk
1/2 cup chicken broth
1 tablespoon fish sauce
1/4 teaspoon black pepper
1 teaspoon brown sugar
6 cherry or grape tomatoes quartered
10 oz. boneless skinless chicken breast or thigh
finely chopped fresh cilantro and basil leaves for garnish
Heat oil in a medium saucepan over medium-high heat. Add green onion, garlic, shallot, chili, lemongrass or ginger and sauté until fragrant, about 1 minute. Reduce heat to medium. Add the green curry paste and stir-fry, stirring to break it up, about 1 more minute. Add coconut milk, chicken stock, fish sauce, kaffir lime leaves, black pepper and palm sugar; bring to a gentle boil. Add tomatoes and cook for 2 minutes. Reduce heat to medium-low and bring to a simmer. Add chicken pieces and simmer until cooked through, about 5 minutes. Dish out and serve with jasmine rice. Garnish with cilantro and lime wedges on the side.
1 whole pineapple
1 teaspoons salt, divided
Pinch of ground pepper
2 tablespoons canola oil
1 garlic clove, minced
1 small shallot, finely sliced
3 cups cooked and chilled jasmine rice
2 tablespoons fish sauce
1 tablespoon soy sauce
1 1/2 cups cooked and cubed medium shrimp
1/2 cup thawed frozen peas
1-2 teaspoons Sriracha sauce
4 tablespoons finely chopped fresh cilantro
4 tablespoons finely chopped fresh mint
Cut the pineapple in half lengthwise and cut the fruit from the middle, leaving shell halves intact. Cut out the eyes and core. Set the shell halves aside. Dice the fruit. Dry the diced pineapple with paper towels and set aside.
In a medium bowl, whisk together the eggs, ½ teaspoon of the salt, and the pinch of pepper.
Heat ½ of the oil in a wok or large skillet over medium-high heat. Cook eggs, stirring, until set but still moist. Transfer eggs to a plate. Wash and thoroughly dry the wok or skillet.
Heat the remaining oil over medium-high heat. Add the garlic, and shallots and stir-fry until fragrant, about 30 seconds. Add the rice and stir-fry for 2 minutes. Add the ﬁsh sauce, soy sauce, shrimp, peas, and the remaining ½ teaspoon salt and stir-fry for 2–3 minutes. Add the reserved eggs, pineapple, Sriracha sauce and fresh coriander leaves, and mint; stir-fry for 30 seconds.
Scoop the fried rice into the pineapple shells and garnish with fresh coriander leaves. Serve immediately.