Coconut & Beef Curry with Noodles

I won't bore you with a little story, but let me just say...this was the best dinner we've had in a long time and I will make this often. The recipe is from the cookbook, Fresh Flavor Fast.


Coconut And Beef Curry with Noodles
Salt and pepper
8 oz. vermicelli or angel-hair
2 T. vegetable oil
1 lb. beef sirloin, cut into strips
1 red onion, halved lengthwise and sliced
2 red bell peppers, ribs and seeds removed, and sliced
1/4 c. water
1 T. Thai red curry paste
1 can coconut milk
1 c. basil leaves, packed
1 T. lime juice (I used lemon)

Prepare pasta as directed on package. Meanwhile in skillet heat oil over medium-high heat. Season beef with salt and pepper. Add half of the beef to the skillet. Cook on one side, do not stir, until browned, 1-2 minutes. Transfer beef to plate and repeat with remaining Tablespoon of oil and remaining beef. Add onion, peppers and water to skillet and season with salt and pepper. Cook until crisp, but tender 3-4 minutes. Add curry paste, cook while stirring until fragrant, about 1 minute. Return beef to skillet. Add coconut milk and simmer until thickened, about 4-5 minutes. Remove from heat and stir in basil and lime (or lemon) juice. Season with salt and pepper and serve over pasta.

Greta and Miles rating: They really liked this! Greta was crazy about the red peppers and the pasta. Miles loved the beef and the pasta.

Tom Kha Kai Soup

The photo, not so interesting...the flavor of this soup, WOW! You must try this! The original recipe calls for 1 c. cooked chicken and mushrooms- I substituted these for a bag of frozen stir fry veggies. There are so many amazing flavors going on in this soup. I've used both lemon and lime juice successfully. Try this--you will not regret it!

Thai Coconut Soup

3 c. chicken broth
1 can coconut milk
1/2 t. ground ginger
1 pkg. frozen stir fry vegetables
1 1/2 T. lime (or lemon) juice
1 T. fish sauce
2 T. Thai chili paste
3 T. brown sugar

Combine chicken broth, coconut milk and ginger in a large saucepan. Bring to a boil and stir for 1 minute. Add veggies, lemon juice, sugar, fish sauce and chile paste and stir until veggies are cooked through. Serve.
Greta and Miles rating: This was too spicy for the kiddos. Next time I will try halving the chili paste and let them try it.

Easy Thai Chicken Pizza

This is a quick and easy meal that I make often for dinner. I use our favorite store bought peanut sauce, but you could use any or make your own.

Easy Thai Chicken Pizza

4 Whole wheat tortillas
Olive Oil
salt and pepper
1 garlic clove
2 large chicken breasts, cooked and shredded or cubed
5 T. peanut sauce (I use House of Tsang)
1 carrot, shredded
1/4 c. red onion
2/3 c. shredded mozzarella
2/3 c. shredded Parmesan
1 cucumber, cut into matchsticks

Preheat oven to 400 degrees. Lightly rub 4 tortillas with olive oil. Sprinkle with salt and pepper. Cut garlic clove in half lengthwise and rub cut ends on each tortilla. Toss chicken in peanut sauce and divide evenly on tortillas. Top each tortilla with carrot, onion and cheeses. Bake at 400 degrees until golden brown. Serve with fresh cucumber on top. Makes 4 individual pizzas.

Greta's rating: She loves this meal, but always drinks A LOT of milk with it as it is a little spicy!