Red Peanut Curry

So my friend Layla, who brought us these awesome cupcakes, and her husband Brock came to visit us in DC this past weekend. We had a marvelous time romping around the city, packing in as much as humanly possible in 2 short days. We saw most of the monuments (sorry, Jefferson, we didn't make it to you), gawked at the fading Declaration, admired the dresses of the First Ladies and Julia Child's kitchen (of course!), ate some of the tastiest Lebanese food ever, walked and walked and walked, and managed to squeeze in a little cooking. It was a busy weekend.

This curry is a concoction based on several different recipes. It's part Thai, part Indian, and a large part us. And it is dang tasty. The peanut butter adds a creaminess that makes it irresistible, while the red curry paste gives just enough kick to keep things interesting. We made this in my crock pot, but it would work equally well on the stove top; just adjust the cooking time to make sure the chicken is cooked through. I wish I still had some left to eat for lunch tomorrow, which is a rare wish because I don't love leftovers. Maybe I'll have to make it again for dinner tonight...

Thai Mango Sticky Rice

If you've never had Thai Mango Sticky rice, you haven't lived. I think it just might be my current favorite dessert (maybe tied with something lemon). I love the sweetness, offset by the mango, the creaminess, thanks to the coconut milk, and the fact that it's rice because that makes it healthy, right? Right? Plus, it's so easy- the worst part is peeling the mango, but that can be easily avoided by serving strawberries or kiwi instead. And while I can't vouch for the authenticity of this "ethnic" recipe, I can promise that it will taste good when you eat it.


Thai Mango Sticky Rice
Recipe by Kelly
Picture by Caroline

1/2 tsp salt

2/3 cup sugar

13.5 oz can of regular coconut milk (or sweetened for a sweeter version)

1 1/2 cups sticky rice*

2 mangoes, peeled and sliced

1. Cook rice according to directions on the package.
   
2. In a small saucepan, heat the salt, sugar and coconut milk. Bring to a boil and cook for 3 minutes. Remove from heat.
   
3. Combine rice and coconut milk mixture in a bowl. Let rice stand, covered, 20-30 minutes, or until milk is absorbed.
4. Serve with sliced mango on the side.
   

*If you can't find sticky rice, look for "glutinous" rice like sushi rice. Jasmine rice will also work, but it may take more time to absorb the coconut milk.

Thai Red Chicken Curry

One of my very, very favorite types of food is Thai. And since I can't afford to eat out all the time, I've been forced to try making it at home. This is my attempt at something slightly resembling authentic Thai food, and although I don't claim to be a true Thai chef, I think my curry is still pretty tasty.

This recipe calls for some ingredients that you may not have hanging around your fridge. It is, however, well worth going to the store and investing in those ingredients: fish sauce and curry paste. Both of them last for ages, so you need not worry about using them quickly. And since fish sauce is a staple of many Asian dishes, you might even use it again for something else.

Thai Red Chicken Curry
recipe by Kelly
Pictures by Caroline

1 tablespoon olive oil
1 onion, chopped
1 large red bell pepper, cut into strips
1 small sweet potato, chopped into 1 inch cubes (Optional)
1-2 tablespoons Thai red curry paste*
1 14-ounce can unsweetened light coconut milk
1 tablespoon fish sauce
1-2 tablespoons brown sugar
1/2 cup pineapple pieces, with juice
1/2 cup frozen peas
2 chicken breasts, cooked and shredded**

1. Heat oil in a large saucepan over medium heat. Add the onions and cook about 2 minutes; add curry paste and stir until onions are soft (I suggest adding 1 tablespoon at first, in case you are sensitive to spice. After you've added the coconut milk and stirred, try the sauce and add more paste if desired). Add red peppers and cook another 2 minutes.
   
2. Add coconut milk, fish sauce and brown sugar. Stir until blended, then add sweet potato, if desired. Bring to a boil, then cover and simmer until potatoes are tender.
   
3. Add the remaining ingredients. Bring to a simmer. Season with salt and pepper. Serve with jasmine or basmati rice.
   

*You can find red curry paste in the ethnic/foreign food section of the grocery store. One common brand usually found in almost any store (yes, even the ones with a relatively low ethnic food selection) is "Thai Kitchen." Fish sauce is usually located in the same general area.

**I like to broil my chicken and then, since I'm not a big fan of cubed chicken, I usually shred it. But if you prefer to cubed or slice it, that's also fine. You could also leave the chicken out and go vegetarian for the night.