Pineapple Curry

This recipe is courtesy of Mackenzie, and is great if you're craving a tasty, simple curry. The first time I made it I wished it had more kick to counter the sweetness, so I recommend adding a chili pepper or two if you like things spicy. If you don't, make it as is, it's completely delicious!


Pineapple Curry
(serves 4-6)

1/4 c red curry paste
2 cans coconut milk
2 chicken breasts cut into thin strips
2 red chiles, seeded and sliced
3 tbs fish sauce
1/4 c sugar
1 1/2 c sliced bamboo shoots
1 red bell pepper, sliced thin
1/2 an onion, chopped
1 c pineapple chunks

(serve over rice or rice noodles)

1) In a wok or large pan whisk together the curry paste, coconut milk, fish sauce and sugar. Incorporate the chicken and bamboo shoots. Cook for fifteen minutes.

2) Add the pepper and onion, cook for an additional ten minutes.

3) Remove from heat, stir in pineapple, and serve over rice or rice noodles.

Spicy Thai Chicken with Basil

The Thai themed meals continue, partly because of my success with the coconut soup and partly because most of the ingredients for that recipe and this one overlapped! Because it uses chicken this recipe feels very light while remaining filling. It has a bit more spice to it, which I really love as the nights here are getting cooler.

Spicy Thai Chicken with Basil
(serves 4)

1 1/3 lb chicken breasts, cut into small 1x2" pieces
2 tbs fish sauce
1 1/2 tbs soy sauce
1 tbs water
1 1/2 tsp sugar
1 large onion, thinly sliced
3 fresh chiles, seeded and sliced
3 cloves garlic, minced
1 1/2 c basil leaves
oil, for cooking

1) In a shallow dish combine the chicken with the fish sauce, water, soy sauce and sugar.

2) Heat the oil on a wok or large nonstick pan over moderately high heat.

3) Cook the onion in the oil for about two minutes, then add the chiles and garlic and cook while stirring for an additional thirty seconds.

4) With a slotted spoon add the chicken to the pan and cook for three minutes, then add the marinade and cook thirty seconds longer.

5) Remove the pan from heat and add a cup of the basil. Serve and top with the remaining 1/2 cup.

Thai Coconut Soup

It is generally true that I tend to have difficulty achieving the desired flavors when it comes to Thai cuisine. There is just something that keeps them veiled in culinary mystery to me, just different enough to make the fruits of my labor disappointingly mediocre. Not so, however, with this incredibly tasty and truly easy soup that I made last night.

Having written the print version of Food and Wine magazine out of my life, I am still perusing the emails they send out - and the most recent included a list of fifteen tasty, simple Thai dishes at least two of which I will be trying this week. Best of all, most of the ingredients are easy to get a hold of, even in Moscow (the Co-Op has lemongrass). Start to finish, this easily took only thirty minutes total and the chicken and rice make it a pretty satisfying soup.

Thai Coconut Soup
(serves 4)

1 lb chicken breast cut into thin strips about 2 1/2 inches long
3 tbs Fish sauce
1 1/2 tbs lime juice
1 quart and 3/4 c chicken stock
3 stalks lemongrass, bottom third only, peeled, smashed and cut into 2" pieces (or, the zest of about half a lemon)
1" piece of ginger, peeled and cut into thirds
1/2 c long-grain rice
1 3/4 c unsweetened coconut milk (15 oz can)
2 fresh red chiles seeded and sliced thin, crosswise
3 tbs chopped fresh cilantro

1) In a shallow glass dish combine the chicken with the fish sauce and lime juice and set aside

2) In a large saucepan bring the broth, lemongrass and ginger to a simmer.

3) Add the rice, then continue simmering until nearly done (about a quarter of an hour)

4) Add the coconut milk, return to a simmer, and stir in the chicken with the lime juice and fish sauce.

5) Cook an additional 2 minutes, then stir in the chiles and cilantro.