11/7/2023 0 Comments Halfbaked harvest naanNo thanks! Plus, I’ve also found that baking helps meatballs hold their shape and keeps them from drying out. “I don’t know about you, but I have zero interest in standing at the stove and tending to meatballs for half an hour. “I always bake meatballs in the oven as opposed to pan-frying them,” she continues. By using ground meat, you cut down on the cooking time and can have this dish ready to eat in 30 minutes or less.” Take that, takeout. “Lamb curry is something you might not think to make at home,” Gerard writes, “but transforming the dish into a quick-cooking meatball curry makes it approachable any night of the week. On the menu tonight? Baked coconut-curry meatballs. But her just-released second cookbook, Half Baked Harvest Super Simple, takes that concept one step further, proving that beautiful meals can be as easy to make as they are delicious. Top each bowl as desired with herbs, shallots, and lime juice.Half Baked Harvest blogger Tieghan Gerard knows a thing or two about photo-worthy, mouthwatering dinners. Divide the noodles between bowls and ladle the chicken and sauce over.Meanwhile, cook noodles according to package directions.Simmer over medium heat until the sauce thickens slightly, 5 minutes. If you want more sauce, add the additional coconut milk.I always use 3 cups. Slide the chicken and bok choy back into the sauce. Stir in about 2 cups coconut milk and fish sauce. To the same Dutch oven, add 2 tablespoons oil, the shallots, garlic, fresh ginger, and cilantro/basil, cook 3 minutes, then stir in the curry paste.Toss in the bok choy and cook 2 minutes more, until just charred on the edges. Add the chicken and sear until browned, about 3 minutes, stirring 2-3 times. Heat 2 tablespoons oil in a large Dutch oven or braiser over medium-high heat.Toss the chicken with turmeric, ground ginger, pinch of pepper, soy sauce, honey, and 1 tablespoon oil.sliced limes, mixed herbs, and thinly sliced shallots, for serving.2 tablespoons fish sauce (or low sodium soy sauce).1/4 cup Thai red curry paste, using more or less to taste.1/4 cup fresh cilantro and or Thai basil, chopped.4 baby bok choy or 1 bunch kale, chopped.3 tablespoons sesame oil or extra virgin olive oil.2 tablespoons low sodium soy sauce or tamari.1 1/2 pounds boneless skinless chicken thighs or breasts, cubed.Oh and lastly, while it's not traditional to Thai cooking, a side of fresh, warm naan is especially delicious with this creamy curry sauce. Other than that little note, there's nothing else to add! This one is simple, healthy, and delicious. Just be sure not to smell it, the smell isn't the best, but the flavor is good. I know this from testing out every last Thai recipe I've shared with my picky, nonfish eating family members. And even if you don't enjoy fish, you'll enjoy this sauce. It's my favorite Thai ingredient, it adds a very savory, salty flavor. ![]() ![]() Yes, you can use soy sauce instead, but fish sauce is better for this dish. I know this is such a controversial ingredient, but I always recommend giving the fish sauce a try. The only real note I have for this recipe is regarding the fish sauce. It's kind of like your favorite Thai spot in town, but at home…so better. By the time the noodles are ready, the curry should be ready as well.Īs this cooks, the aroma in the kitchen is truly incredible. Any noodle works, rice noodles, egg noodles, and even regular pasta, but I love a very thin Thai Vermicelli Rice Noodle. While that's happening, boil some noodles. ![]() Now, just add in all the liquid, stir back in the chicken and bok choy, and simmer everything together for a few minutes. This will activate the flavors in the curry paste and give you a richer tasting sauce. The trick is to cook everything together for a minute or two before adding in the liquids. Then I like to stir in a good amount of shallots and garlic, more ginger, and Thai red curry paste for even more flavor. At this point, you'll remove everything from the pot so that the chicken and greens don't overcook or lose their crispness. Then toss in bok choy or any other hearty green and let them sear for a bit. Sear the chicken to give it a little crispiness and caramelization. This step is key to creating a really flavorful chicken that's savory, sweet, and spicy. I toss it with ground turmeric, ginger, soy sauce, and honey. Photo: Half Baked Harvest All the very quick details.Īs you would guess with a 30-minute cook time, this Thai curry comes together pretty easily.
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