My favorite appetizer at Thai restaurants is chicken sate. I could literally eat an order of it as a meal. So I figured why waste delivery charge money on a dish that I can make it home…So after a few articles googled I decided to get to work, and boy was the final product delish!
1 packet of boneless skinless chicken tenders (I bought mine from Trader Joes because they were cut just like sate pieces)
1/2 teaspoon turmeric powder
pinch of smoked paprika
pinch of garlic powder
pinch of onion powder
pinch of salt & black pepper
Take the spices and mix. Then dry rub into the chicken. Heat your grill pan on high heat with some olive oil and start grilling the tenders. In the meantime, you can work on the peanut dipping sauce. Trust me on this- its way better than the jar junk that has a ton of preservatives. Also its super easy! All you have to do is: Heat and whisk the below ingredients in a sauce pan (well other than the ground peanuts that’s just for garnish and hence optional).
Now that the nights are getting cooler, we can start turning to some cozy, spicy, comfort food. I’m not saying jump straight to the heavy chili, but you can definitely ease in to it with these lettuce wraps! They’ll make you sweat and cool you down all at once. Warning: Do not eat these in front of potential significant others! After seeing how messy these can get, they may not come back for seconds, if you know what I’m sayin’.
1 sliced cucumber
1/4 cup scallions
1 cup rice vinegar
1/2 cup water
2 tbsp chopped cilantro
2 tbsp chopped basil
1 tbsp peanut oil
1/2 sweet onion, diced
2 minced garlic cloves
1/4 cup scallions (don’t worry, the pickles will take care of any rank breath from the garlic and scallions!)
1 tbsp Sriracha (in a pinch, you can use Franks red hot sauce. It won’t be nearly as spicy, but still gets the job done.)
2 tbsp soy sauce
2 tbsp rice vinegar
1 lb ground beef (feel free to use ground chicken or turkey)
1 head boston lettuce
Throw all of the ingredients for the pickles in to a jar or bowl and store in the fridge while you prep the wraps.
For the wraps, heat the peanut oil over medium heat. Add in the onions, garlic, scallions, and meat and cook until brown. Slowly stir in all of the sauces – Sriracha, soy sauce, and rice vinegar. Cook until they’ve been absorbed by the meat, and serve immediately.
Scoop the meat in to a lettuce leaf and top with the pickled cucumbers. The heat from the meat and spices, paired with the chilled pickled cucumbers will be like a party in your mouth!
Goa is a part of India that is on the coast & is a beach town. Known for its great seafood and Thai style cuisine, this is a funky dish to add to your arsenal that will make you seem more global and culinary advanced than is actually required for making this dish!
1 large onion chopped
2.5 tbsp. minced garlic
2 tbsp. of tomato paste
2 tsp. each of: cumin, turmeric, ginger powder, garam masala, cayenne, coriander powder, salt, pepper (Seems like a lot of spices, but these are the staples of Indian cooking and can often be found in packets together)
1 can of coconut milk
2 fistfuls of baby spinach (I know that is a really accurate measurement, but I had some leftover from a salad and I didn’t want it to go bad so I threw it in and I really liked how much heartier it made the curry so its completely optional)
1.5 lb. peeled and deveined shrimp (that’s a lot, but think about it- no one complains that there was too much shrimp in their entree. However 1lb will be fine too if on a budget)
In a nonstick pan (or wok) heat up a good amount of olive oil, I’d say enough to coat the bottom of the pan or about 3 tbsp. When on high heat add the onions and spices. Cook until the spices are all one color and the onions have softened (in Indian cooking this is known as tadka, it will legit make your whole apt/house smell so make sure the exhaust fan is working and the near by windows are open.Also note I don’t love garam masala so I lessen that and in place increase the coriander or cumin…these are all very Indian and very strong spices. Adjust the measurements on what you like and if you don’t know what you like, use equal parts for the 1st try).
Now add the garlic and tomato paste. Simmer until the tomato paste has melted into the onion mixture…keep stirring. (If adding spinach this is where you would, mushrooms would also be a good idea…I don’t know if I would try any other veggies though because the star of the dish should still be the shrimp). Reduce the heat to medium now and add the milk and shrimp. Stir once, but then leave it alone to come to a boil & for the shrimp to cook (approx. 5 min since shrimp really doesn’t take more than that to be done. Also note I am sure this dish would be just as good with scallops too).
Cut the heat, stir, and garnish with chopped fresh cilantro if you want the truly authentic Indian feel. Enough for 4-6 servings. Accompany with rice & Check out the sidekicks section on a quick recipe on how to jazz up rice for company!