THAI PENANG CHICKEN CURRY

Penang Chicken Curry -Penang Gai

Fresh Thai basil 15.95 Coconut Milk Aroy-D brand coconut milk, 14 oz 2.89 Coconut Milk, 5.6 oz can, Chaokoh brand 1.39 33.8 oz box Aroy-D All Natural Coconut Milk 5.89 Fish Sauce Fish sauce, Tra Chang Gold Label, 7 oz 3.89 Fish Sauce, Tiparos brand, 750 cc (25 oz) 3.89 Fish sauce, Squid brand, 25 oz 5.95 Fish sauce, Three Crabs brand 24 oz 6.89 Fish sauce, Golden Boy brand, 24 oz 5.89	Kaffir Lime Leaves Fresh kaffir lime leaves, standard pack 14.95 Panang Curry Paste Panang curry paste, Hand Brand, 7 oz 4.39 Mae Ploy brand, panang curry paste, 14 oz jar 4.89 Maesri, panang curry, 4 oz can 2.09
See our convenient Thai cooking sets.

Ingredients

1 cup chicken, cut into bite sized pieces
1/2 cup coconut milk
1 tablespoon chopped garlic
2 to 3 tablespoons Penang curry paste
2 tablespoon Fish Sauce
sugar to taste
3  Kaffir Lime Leaves shredded
10-15 Thai Basil leaves, finely shredded

Method

Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.
Garnish with julienned red chili, with Thai Jasmine Rice and the usual condiments.
Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.

Nam pla prik
Put two thirds of a cup of Thai Chili Peppers or jalapeno peppers in a 1 pint jar, and fill  with fish sauce. Seal and keep for a week before using.

BEST RED ENCHILADA SAUCE

Best Ever - Red Enchilada Sauce Recipe

Yields: a generous amount for casseroles, tacos, burritos and enchiladas. This is such an easy recipe, there is no reason not to keep it on hand in the refrigerator or frozen all the time. You can experiment with the chiles all you want and it always turns out wonderful. 

Ingredients:

4 Tbls Oil or Lard
4 Tbls  all-purpose flour
¼ cup chili powder
1 - 8 ounce can tomato sauce
1- 6oz can tomato paste
2-4 cups  Pork Broth, Chicken Broth or Beef Broth

1 Tbls Brown Sugar
1 teaspoon ground cumin
1/2 teaspoon garlic powder or minced
1/2 teaspoon onion powder
1/2 teaspoon salt

* You can add more or less broth for desired consistency (thick or thin) according to the recipe you are preparing.

Directions:

1.     Heat oil in a large skillet to medium heat. Whisk in flour stirring with a wooden spoon until thickened....Add chili powder.

2.      Reduce heat to medium and continue to whisk until lightly browned.

3.     Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, brown sugar, onion powder. and salt.

4.     Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.

5.     Serve immediately, keep in a covered bowl in the refrigerator or freeze.

PORK CHOP SUEY

 

  Homemade Pork Chop Suey just like my Mother made for me so many times, especially on My Birthday. It was my favorite meal that she cooked at home and also my favorite dish to order when we went out for lunch on  our Shopping Outings in the city.

 

My Chop Suey

• 1/4 cup oil
• 1 teaspoon sesame oil
• 1 Tablespoon minced garlic
• 2 lb diced pork loin or chicken
• 1 can chicken broth
• 2 Tbls Brown Sugar
• 1 Tbls Garlic Chili Paste
• 1/4 to ½ c soy sauce
• ¼ c Yoshidas Spicey Sauce
• 1  onion
• 1 stalk celery
•  
• ¼ to 1/2 c cornstarch
• 2 cups water

• 2 cans bean sprouts drained
• 1 can water chestnuts sliced
• 1 can bamboo shoots

DIRECTIONS

1.    Heat oil in a large, deep skillet.

2.    Add sesame oil and garlic

3.    Add pork, cook till meat is done

4.    Add broth, sugar, garlic chili paste, soy sauce, Yoshidas

5.    Add celery and onion on top of the meat and cover, let simmer till celery is tender

6.    Mix together cornstarch and water till dissolved and add to the meat mixture. Blend into the ingredients well and stir. Turn up the heat to induce thickening and stir well until sauce is thick and evenly distributed.  

7.    Add sprouts, water chestnuts and bamboo shoots to the pot…stir to distribute into gravy and meat.

8.    Allow to simmer adding more soy sauce if necessary

9.    Reduce heat to warm until serving.

Serve with Rice and Chinese Noodles, Stir fried Vegetable Delight,  Cilantro, Basil,  Sesame Seeds, Egg Rolls, or Won Tons