Easy Thai Curry Brussels Sprouts

Easy Thai Curry Brussels Sprouts

Are you looking for a way to create Thai food at home? Impress your friends, family, and visiting dignitaries - not to mention your taste buds, by preparing this simple yet tasty dis at home.

Easy Thai Curry Brussels Sprouts is simple and quick to prepare and the results are very

Easy Thai Curry Brussels Sprouts

impressive. Those that are familiar with Thai food will be impressed with your cooking skills and those that are not familiar with Thai food will find themselves liking it!

1 Can Coconut Milk
1 pound Brussels Sprouts (stem cut, cut in half length-wise, loose and discolored leaves discarded)
8 or so Mushrooms quartered
1/2 medium Onion sliced
Thai Curry Paste (Green, Yellow, or Red)

Into a deep skillet or pot, empty the can of coconut milk. Heat the coconut milk over a medium high heat. Dissolve teaspoons of Thai Curry Paste into the coconut milk until the curry mixture tastes slightly stronger than you typically prefer. I typically start with 2 to 3 teaspoons of Thai Curry Paste. Add the Brussels Sprouts, onion slices and mushrooms to the curry mixture. Bring the mixture to a slow boil, stir until the Brussels Sprouts reach the tenderness you prefer. Serve in a bowl.

For taste Sake
Typically Green Thai Curry is on the sweeter and milder side, Yellow Thai Curry is medium spicy and Red Thai Curry can be spicy hot. BUT since you are preparing this dish, you are in control. Extra Green paste can make the dish spicy, and holding back on the Red Curry Paste can give you milder results.    

Thai Tilapia

Thai Tilapia - Like Thai Food but don't know how to make it at home? Do you like Tilapia but

you're tired of the same old recipes? Here's an easy to make, yet exotic tasting dish that you can make at home and wow your friends and family with!

Ingredients 
2 Large or 4 small Fillets of Tilapia (for 2 people - can be doubled with the same amount of ingredients - for more people add appropriate amount of listed ingredients)
1 Can of Coconut Milk
1 Green onion chopped
1 or 2 Tablespoons of Fish Sauce
4 large Basil leaves (Regular or Thai Basil)
2-3 Sliced Mushrooms
1 Schllot sliced (2-3 tablespoons of onion can be substituted
1 Jar Green Curry Paste

1 Cup Uncooked Rice

Start cooking the Rice First
Bring 1 1/2 Cup of water to a boil in a covered pot. Add 1 cup rice, stir, cover and lower the heat as low as it will go - just enough to keep it warm (it's best if you don't open the lid for 20 min or so.

In a large skillet (one with a cover is preferable but not necessary) pour the can of coconut milk in and start with a medium high heat. To keep from contaminating the curry paste, use 2 spoons, one to take the curry paste from the jar and tap it on the side of the skillet to drop the paste in the milk. Use the other spoon to stir the paste into the coconut milk. Add the Green Curry paste to taste - typically the Green Curry Paste is sweet but too much can still give you some heat! Keep adding paste and tasting the milk/curry mixture until it's to your liking. For reference I typically add around 3 teaspoons. Add the shallot, green onion, mushrooms, fish sauce, and sliced basil to the mixture, when it starts to simmer, turn the heat down to medium and add the fillets one at a time, making sure they get good contact with the mixture. As the fillets simmer, gently move them around in the pan to ensure they're all cooking evenly. When the fillets turn opaque/white all the way through - they're done! The rice should also be ready.

This dish can be served on a plate or in a bowl. Fish can be served beside or on top of the rice, spoon the vegetables and coconut milk mixture on the rice.

For Taste Sake
Basil is a delicate herb - it needs to be sliced or ripped just before you put it in the mixture, otherwise it will turn black while it waits to be put in the sauce.

Other fish can be substituted - Sawi, Basa, Perch, etc. thin white fish is best.

Peas, green beans or Broccoli make great side dishes.

This dish can also be prepared in the oven, in a Pyrex dish, 350 degrees.

Hot Basil Chicken Stir Fry

There was this little Chinese Restaurant in downtown Sacramento on K Street, that I used to stop in and grab this dish for lunch and go eat in the park. They went out of business. (I guess I didn't stop in often enough!)
I began to miss this dish, so I set out to recreate it! It took me SEVERAL tries and I'm not sure it's an exact duplicate of the original but I'm pleased with it - I hope you enjoy it!

Hot Basil Chicken:
This is a spicy dish and can vary in heat depending on the peppers - they can vary in heat from one to another.

6 Boneless Skinless Chicken Thighs (buy them or remove the skin and bone yourself)
6 to 10 Leaves Fresh Basil
5 good sized Mushrooms
Vegetable Oil
Fish Sauce
Onion or Shallot
3 Jalapeno Peppers
White Rice

Start the Rice (Bring 1 1/2 Cups water to a boil, add 1 cup rice, cover the pan and turn the heat to low.)
Quarter the Mushrooms
Thinly slice 2 of the peppers into rounds (discard the tops), remove the seeds and veins from the 3rd pepper and coarsely chop.
Cut the chicken into 1" chunks


Heat oil in a large frying pan, when the oil is hot, add the chicken. When all of the chicken has turned opaque/gray-brown, add the peppers, mushrooms, onion (to taste). Now would be a good time to give your rice a stir with a clean spoon. Continue to stir on Med-High heat until the peppers all wilt. At this point take the basil leaves and tightly roll them lengthwise and slice the roll every 1/4 inch - fluff the basil ribbons then add them to the pan. If you cut the basil at the beginning of the dish, it will oxidize and turn black (bunch like a sliced apple left out in the open would turn brown) it's best to wait before slicing the Basil until the dish is ready. Once the basil is stirred in, add the fish sauce (most fish sauce comes in squirt bottle - so squirt it all over your dish generously) if the fish sauce doesn't have a squirt bottle - add 3 tablespoons to 1/4 cup - fish sauce is salty therefore you're adding a salt component to the chicken and the rice it's being served with.

Serve next to, or over the rice. Serves 2 or 3 people as a main dish.