SANDRA’S EXOTIC CURRIED COCONUT CHICKEN

An incredible and delicious

chicken curry entree

that’s guaranteed

to warm your soul...

Servings: (6 to 8)

Prep: 5 Minutes

Cook: 1 Hour-20 Mins.

INGREDIENTS

Chicken Curry:

2 tablespoons extra virgin olive oil

2 tablespoons curry powder

1/2 onion, thinly sliced

½ red bell pepper, thinly sliced

2 garlic cloves, minced

Pinch of red pepper flakes

1 stick of lemon grass

--(or 1 teaspoon lemon grass paste)

3 boneless skinless chicken breasts, cut into ½” cubes

1 teaspoon kosher salt

1/2 teaspoon white pepper

Lemon Grass Paste
found in the produce
section of market

1 (14 oz. can) coconut milk (not lite, or cream)

1 (14 oz. can) diced tomatoes, with juice

1 (14 oz. can) tomato sauce

3 tablespoons honey

Side options:

--Prepared steamed Jasmine rice

--Prepared steamed broccoli

METHOD:

Heat olive oil and curry powder in a dutch oven over medium-high heat, and saute for 2 minutes.

Stir in onions and bell pepper, and saute until onions are translucent, about 7 minutes.  

Add garlic, red pepper flakes and lemon grass, and saute for 30 seconds. 

Add chicken cubes, kosher salt, and white pepper; toss to coat. Reduce heat to medium, and cook for 10 minutes, while occasionally stirring. 

Add coconut milk, diced tomatoes with juices, tomato sauce, and honey; stir to combine. 

Stir to combine, and bring to a gentle boil.  Reduce heat to low to simmer and cook, uncovered, while occasionally stirring for approximately 1 hour to allow sauce to reduce by half (from what's shown below) and for flavors to meld. 

(Meanwhile, prepare steamed jasmine rice and broccoli, if making.)

Toss stick of lemon grass (if using).

Serve curried coconut chicken over jasmine rice with steamed broccoli on the side. ~ Enjoy!

SANDRA'S PERFECT PORK CHOP SUEY over STEAMED RICE

I grew up eating this on a regular basis, 
and I was inspired today to add more
'fresh' ingredients versus the traditional versions...

Servings: (4 to 6)
Prep: 10 mins. |
Cook 20 mins.

Posted by Sandra

INGREDIENTS:

***Meat:
1 (1 lb.) pork tenderloin, trimmed, and cut into 1”x2” strips
1/4 cup all-purpose flour
kosher salt and ground pepper, to taste

2 tablespoons peanut oil, divided

***Stir-fry:
1 small spanish onion, cut in half lengthwise, and julienned
2 stocks sliced celery, diagonally julienned
1 carrot, julienned
½ red bell pepper, julienned
6 crimini mushrooms, sliced
1 cup fresh bean sprouts
1 (8-ounce) can slivered water chestnuts, drained
1 (8 oz.) can sliced bamboo shoots, drained
2 garlic cloves, minced
1 teaspoon fresh ginger, minced

***Sauce:
1/2 cup low-sodium chicken broth
1/2 cup low-sodium soy sauce
2 tablespoon cornstarch
2 tablespoons sherry
***Garnish:
2 green onions, diagonally julienned

---prepared steamed jasmine rice

METHOD:

Begin preparing steamed jasmine rice, as directed so it is done at the same time pork chop suey is. Combine pork strips, kosher salt and ground pepper, and flour in a large ziploc bag; seal and shake to coat meat. Prepare stir-fry ingredients, and set aside. Prepare sauce in a medium bowl, and set aside. Chop green onions for garnish, and set aside as well.

Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add coated pork while separating pieces, and sear without disturbing, about 3 to 4 minutes per side, until browned and crisp. Remove from skillet to a plate, and set aside.

Add an additional tablespoon of peanut oil to the skillet, and turn heat to high. Add all stir-fry ingredients and saute for 3 minutes. Whisk the sauce because the cornstarch may have settled to the bottom, and add to skillet. Add seared pork; stirring for 2 to 3 minutes, just until sauce bubbles and thickens and pork is reheated through. Taste for seasonings, and alter if need be by adding kosher salt and ground pepper, if needed. Serve pork chop suey over steamed jasmine rice, and garnish with green onions. – Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~

Tip: Sometimes I enjoy sprinkling chow mien noodles over the top as well (these crunchy noodles are found in the asian isle of the market ;-)