Thanksgiving Leftovers: Thai Curry

Do you have Thanksgiving turkey leftovers?  If so, this is the perfect recipe to make a delicious meal this weekend.  I actually made this recipe a week ago, using chicken- but it will taste equally delicious using the turkey leftovers many of you have in the fridge!

I hope everyone had a great Thanksgiving- a wonderful evening with family and friends!  Sam and I, along with his brother enjoyed our dinner at Hill Country BBQ– we had a relaxing, football-watching afternoon!

Are any of you venturing out for Black Friday sales?  I have never done it, and will probably never start my shopping that early.  I prefer to start of my post-Thanksgiving Day with a nice run- especially with the beautiful DC weather today.

Chicken Thai Curry
Adapted from: Cooking Light (Nov 2011)

If you’re not a spicy eater, definitely skip the chili’s (or use less).  Although I used chicken in this recipe, feel free to swap for leftovers turkey or tofu, or skip meat all together.  More veggies are always delicious- so don’t hesitate to add extra’s if you have them in the fridge!

1 cup of basmati rice
1/2 tsp ground coriander
1/2 tsp ground cumin
5 Thai chilies (or less/more)
rind from 1 lime
15 cilantro sprigs
5 garlic cloves
1 inch of ginger, grated
1 cup coconut milk
1 tbsp olive oil
5 carrots, peeled & grated
1 onion, chopped
1 tsp salt
1/2 tsp pepper
2 cups vegetable broth
2 zucchini, coarsely chopped
2-3 cups cooked chicken or turkey (optional)

Cook 1 cup of rice per package instructions.

Combine coriander, cumin, Thai chilies, lime rind, cilantro sprigs, garlic and ginger into a food processor.  Process until all ingredients are finely chopped.  Then add the coconut milk, process until smooth.

Heat olive oil in a large soup pot.  Add in the carrots and onions, cook and stir occasionally  for 5 minutes or until the onion is translucent.  Then add in the coconut mixture, the salt and pepper.  Stirring frequently, increase the heat to high, and cook for 5 minutes, or until the mixture reduces and begins to brown.  Reduce the heat to medium, add in the broth.  Bring to a boil, then stir in the half of the zucchini.  Then simmer for 45 minutes, when the zucchini is tender.

After the zucchini is well cooked, add in the rest of the zucchini and the chicken, cook for about 5 minutes until the meat is thoroughly heated.  Add in the rice, then divide and serve.

Food Matters Project #10: Cod in Spicy Rhubarb Sauce

Another Food Matters Project recipe.  This week’s recipe was chosen by Camilla from Culinary Adventures with Camilla.  She had chosen Mark Bittman’s Fish Nuggets Braised in Rhubarb Sauce.  You can find the original recipe in The Food Matters Cookbook, other interpretations of this recipe can be found in the comments section in this blog post.

It seems that rhubarb was difficult to find for some of us trying out this dish.  I hadn’t seen fresh rhubarb in the store for the last month or so, all of a sudden it had disappeared.  Fortunately, Whole Foods had frozen rhubarb which I snagged for this recipe.

We had never caramelized sugar and used it as a base for fish sauce, and since we were unsure of the outcome, we stuck to the recipe.  Although, we’ll admit that this was not our favorite Mark Bittman dish.  I’ve made some notes, so please read it before trying this out.

Cod in Spicy Rhubarb Sauce
Adapted from: The Food Matters Cookbook (pg. 454)

We had followed the recipe, and the one thing that has thrown us off was the amount of pepper which it called for.  If you were to make it again, our suggestion would be to halve the amount of pepper.  In addition, we’d add some garlic, ginger and cayenne pepper to the sauce.  This would give it more depth, and taste.  If you don’t have cod, other fish that would hold up well are: halibut, tuna steaks or tilapia. 

1/4 cup sugar
1/2 cup water
1 lb rhubarb, chopped
1 large onion, chopped
5 Thai chilies (optional)
1/2 tsp salt
1 tsp pepper
juice of 2 limes
3/4 lb cod, defrosted/fresh
2 tbsp green onions, chopped

Add sugar and 1/4 cup of water to a large skillet heated over medium heat.  Stir every once in a while, while the sugar dissolves, then bubbles and darkens- about 10 minutes.  Then turn off the heat, and stir in another 1/4 cup of water.  Again, turn on the heat and stir the sauce until the caramel dissolves and thickens.

Then, add the rhubarb, onion and chiles.  Cook the vegetables for 10 minutes, until they are soft and the sauce begins to melt.  Mix together the salt, pepper and lime juice, then pour into the pan.  Stir well, and then add the fish.  Cover the skillet and allow the fish to cook until it is done.

We served this with some rice and garnished with green onions.