Yellow Curry

My brother and his wife brought this recipe back from a cooking class they took in Thailand. Don't be afraid of the fish sauce! It adds a nice salty flavor without being fishy at all. Makes enough for 2-3 servings.

1 chicken breast, cut into small pieces
2 potatoes (I use Yukon gold), peeled and cut into cubes
handful of baby carrots
2 cups coconut milk (I use one can and add water to make two cups)
2 tablespoons yellow curry paste (our favorite brand is Mae Ploy - carried in most Asian markets)
2 tablespoons fish sauce
1 tablespoon sugar

Directions
1. Bring small pot of water to boiling; add potatoes and carrots and cook until tender.
2. Meanwhile, heat coconut milk over medium heat.
3. Add curry paste; cook 1 minute.
4. Add chicken; simmer until done, about 5 minutes.
5. Add the cooked potatoes and carrots.
6. Add fish sauce and sugar; simmer everything for three minutes.
7. Remove from heat and serve over jasmine rice.

Peanut Noodle Dinner

This is a favorite meal at our house. It’s easy to switch up the meat and vegetables with whatever you have available. Dan calls this version “Porky Peanut Surprise”. Serves 4.

8 ounces flat noodles (udon, lo mein, or linguine)
2 pork chops, cut into thin strips
1 cup carrots, chopped julienne style
1 cup zucchini, chopped julienne style
1 cup bean sprouts
½ cup chicken broth
3 tablespoons soy sauce
3 tablespoons peanut butter
1 ½ tablespoons honey
1 teaspoon minced fresh ginger
3 cloves garlic, minced
¼ teaspoon cayenne pepper (optional)
¼ cup chopped green onions
¼ cup chopped peanuts

1. Cook noodles until tender according to package directions. Drain.

2. Add a tablespoon of oil to a deep skillet and stir-fry the pork chops, carrots, zucchini and bean sprouts until meat is cooked through and vegetables are crisp-tender. Remove from skillet.

3. Using the same skillet, combine chicken broth, soy sauce, peanut butter, honey, ginger, garlic and cayenne pepper. Cook over medium heat until peanut butter melts and is heated through. Add stir-fry and noodles and toss to coat. Garnish with green onions and peanuts. The sauce will thicken as it cools.