Thai Red Curry Paste

Ingredients

1 shallot OR 1/4 cup purple onion, chopped
1 stalk lemongrass, minced ( see instructions below) OR 2 Tbsp. frozen prepared lemongrass (available at Asian stores)
1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 1-2 tsp. Thai chili sauce
4 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
2 Tbsp. tomato ketchup (OR 2 Tbsp. tomato paste + 1/2 tsp sugar)
1/2 Tbsp. ground cumin
1 tsp. ground coriander
1/4 tsp. ground white pepper (available at your supermarket or Asian food store)
3 Tbsp. fish sauce (OR 4 Tbsp. soy sauce if vegetarian)
1-2 tsp. shrimp paste (omit if vegetarian), available by the jar at Asian stores
1 tsp. sugar
2 Tbsp. regular chili powder
1/4 can good-quality coconut milk (or just enough to keep the blades turning), reserve remaining for the curry
2 Tbsp. fresh-squeezed lime juice
Optional: 1/2 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)

Recipe
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Spicy Asian Noodle and Chicken Salad

Ingredients

1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons chili-garlic sauce
1 tablespoon (packed) golden brown sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons (or more) low-salt chicken broth

3/4 pound linguine or dried chow mein udon noodles
4 cups thinly sliced cooked chicken, cut into strips
2 large carrots, coarsely grated (about 1 1/4 cups)
6 green onions, chopped
1 red bell pepper, cut into matchstick-size strips
1/2 cup fresh cilantro leaves


Preparation


Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

Makes 4 main-course or 8 side-dish servings


Epicurious.com

Thai Chicken Salad with Rice Noodles

Ingredients

4 1/2 ounces rice stick noodles (maifun)*
4 large garlic cloves
1/4 cup soy sauce
1/3 cup fresh lime juice
2 tablespoons sugar
1 tablespoon smooth peanut butter
2 teaspoons chopped peeled fresh ginger
1 1/4 teaspoons hot chili paste (such as sambal oelek)*
1/4 cup vegetable oil
3 purchased roasted chicken breast halves, boned, skinned, shredded
3 cups shredded Napa cabbage (I substituted with lettuce)
1 cup coarsely grated carrot
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
2 medium cucumbers, halved lengthwise, thinly sliced crosswise
1/3 cup coarsely chopped roasted salted peanuts


Preparation


Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain; cut noodles in several places with scissors. Spread out on platter.

Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.

Combine chicken, cabbage, carrot, pepper, onion, and cucumbers in large bowl. Toss with enough dressing to coat. Arrange atop noodles, sprinkle with peanuts, and serve, passing remaining dressing alongside.


*Available in the Asian foods section of some supermarkets, at Asian markets, and from amazon.com.


Makes 4 servings


Epicuriuos.com