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  1. #21

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    I cut up boneless chicken breasts into chunks since thats what I had in my freezer, and thats what we are used to seeing in restaurants when we order.

    It was my first time making it, so I always give some leeway on the spice level... and I omitted the hot chiles. It was a little underseasoned, just saying. I might put some red pepper flakes in next time. Or go heavier on the ginger. YMMV. (My picky older boy loved it, though.)
    And maybe finish it with a bit of heavy cream, since I am an American who likes creamy sauces.

    Making the spice paste with the onion in the mini blender was the revolution for me - now I think.... oh, I dont have to buy the overpriced paste packets from the store now, if I can just get the flavors tuned.

    Oh, and I browned the breasts a little first (putting pink chicken in a simmer sauce seems weird to me), then simmered it for about a half hour while the rice cooked. Came out fine.
    Homeschooling DS11, DS5.

    Atheist.

    My spelling and typing are fine, its my keyboard that doesnt cooperate.

  2. T4L In Forum Aug
  3. #22

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    Quote Originally Posted by alexsmom View Post
    I cut up boneless chicken breasts into chunks since thats what I had in my freezer, and thats what we are used to seeing in restaurants when we order.

    It was my first time making it, so I always give some leeway on the spice level... and I omitted the hot chiles. It was a little underseasoned, just saying. I might put some red pepper flakes in next time. Or go heavier on the ginger. YMMV. (My picky older boy loved it, though.)
    And maybe finish it with a bit of heavy cream, since I am an American who likes creamy sauces.

    Making the spice paste with the onion in the mini blender was the revolution for me - now I think.... oh, I dont have to buy the overpriced paste packets from the store now, if I can just get the flavors tuned.

    Oh, and I browned the breasts a little first (putting pink chicken in a simmer sauce seems weird to me), then simmered it for about a half hour while the rice cooked. Came out fine.
    Thanks for the tips. Dh and I like our food pretty spicy. We'll put in either dried Thai hot peppers or frozen diced ancho peppers.(Yes, wrong cuisine but close enough.)

    Sometimes the coconut milK we buy is very thick (Chaohok or even Adli's brand), so that might make it the desired creaminess.

    Dh makes an excellent red Thai curry that I could eat every.single.day. (Although I'd likely weigh twice what I do now because of the coconut milk.) He puts in the chicken raw and it comes out cooked and tender.
    Carol

    Homeschooled two kids for 11 years

    Daughter (20), a University of Iowa junior triple majoring in English with Creative Writing, Journalism, and Gender, Women's & Sexuality Studies

    Son (19), a Purdue University sophomore majoring in Computer Science, minoring in math, geology, and history

  4. #23

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    Alexsmom, Thanks again for sharing the curry recipe. I made it tonight with some homemade chapati, and both were yummy. Another recipe to add to the rotation!!
    Carol

    Homeschooled two kids for 11 years

    Daughter (20), a University of Iowa junior triple majoring in English with Creative Writing, Journalism, and Gender, Women's & Sexuality Studies

    Son (19), a Purdue University sophomore majoring in Computer Science, minoring in math, geology, and history

  5. #24

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    We love Thai and Indian food too - DS just likes the naan, but the rest of us like it all.

    Buy the fish sauce - it keeps forever in the fridge.

    This is the quick recipe I use for Tom Kha Gai - which I always crave when I'm getting a cold. I add a little lemongrass paste or chili too. Thai Chicken Soup Recipe | Food Network Kitchen | Food Network

    And this is the recipe I start with for Saag Paneer - I puree the peppers into the sauce as the recipe instructs and don't leave them in chunks as the picture shows. I serve it over rice - it's great with paneer or grilled meats. Making homemade paneer is a fun science project with older kids - heat and acid precipitation of protein. Indian Cheese and Red Peppers in Fragrant Spinach Sauce recipe | Epicurious.com

    Butter Chicken - I use butter instead of peanut oil and skip the shallots and just use extra onion. I usually replace the yogurt with sour cream, too. Chicken Makhani (Indian Butter Chicken) Recipe - Allrecipes.com

    and lastly Chicken Jalfrezi (Pakistani - but similar flavors) Chicken Jalfrezi Recipe - Allrecipes.com

    I usually make huge batches of just the sauce and freeze it in quart ziplocs. The sauce can heat from frozen in a covered sauce pan in the time it takes to cook rice and cut and saute the protein in a skillet.

  6. #25

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    Looking over my Emeril's kids cookbook, they had a recipe for tom kah gai.
    Thai Coconut Soup With Chicken And Shrimp | Emerils.com

    I haven't made it yet, but Im optimistic. I haven't tried the other recipe, with rice noodles, but maybe I'll try both and compare flavors. :-)
    Homeschooling DS11, DS5.

    Atheist.

    My spelling and typing are fine, its my keyboard that doesnt cooperate.

  7. #26

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    I make this homemade naan and it is awesome and actually quite easy - you just need to remember that it needs time to rise. I omit the anise seeds.
    Homemade Naan - Once Upon a Chef
    Beth
    DS14 with ASD, DD11 and DS8

  8. #27

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    I get all my curry spices from Penzey's Spices.
    Beth
    DS14 with ASD, DD11 and DS8

  9. #28

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    Oh HawaiiGeek, are you the one who led me to OnceUponAChef?
    I never thought of looking at her site for naan (thanks!) but her pumpkin bread has become a staple here. :-)
    Homeschooling DS11, DS5.

    Atheist.

    My spelling and typing are fine, its my keyboard that doesnt cooperate.

  10. #29

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    AM: I would love to take credit for that, but her naan recipe is the only thing that I have seen on her blog, but now I will go take a closer look at her blog!
    Beth
    DS14 with ASD, DD11 and DS8

  11. #30

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    We lived in Okinawa, Japan when I was pregnant with my youngest daughter and I practically lived on Coco Ichibanya's Chicken Cutlet Curry with naan bread that entire pregnancy lol! I bought a bunch of their spice blend before we moved back to the states and it made a reasonable curry sauce when added to a batch of brown gravy but I finally ran out and started using the Golden Curry sauce blocks from the grocery store (most Walmarts and grocery stores even in my very rural area carry it in the Asian food section). Just add the blocks to boiling water and it's not Coco's but it does satisfy a curry craving. You can adjust the flavor a bit with tumeric and other curry spices.

    I have attempted making naan bread in the past and it just wasn't quite that warm, soft, chewy goodness from Coco's. But every other recipe I've seen was baked in a 500 degree oven. I'm interested to try the recipe Hawaiigeek posted that uses my trusty cast iron skillet instead. Thanks for posting that.

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Accessible Indian and Thai curry recipes