Funny how so many of us think "ethnic" cooking must be difficult. But, it's really not. I think people can easily become overwhelmed when they see a long list of spices/herbs, but think about it. We're talking about taking some small bottles out of the cabinet and employing a measuring spoon. Piece of cake, right?
Thai food is one of my favorite cuisines of the world. I have a fantastic cookbook entitled Quick and Easy Thai.
Its author spent 3 years in Thailand as a Peace Corps volunteer. Her book features an array of true Thai dishes but easy for American cooks. One of my new favorites from her book is simply called "Chicken with fresh basil."
You saute some chopped onion and garlic in a bit of oil. As soon as it all starts smelling good, add in some chicken cut into bite sized pieces. I usually use about 12 oz of chicken breast. Get your meat browned then add some fish sauce, soy sauce, a bit of water and sugar, and a chopped up serrano or two. Stir in about a cup of fresh basil leaves to wilt, then serve. Not sure, but I'd be willing to bet my vegetarian friends could do all this with firm tofu.
It's great on its own, or over some jasmine rice. In the photo above, you'll see that I accompanied mine with marinated edamame. I warmed the edamame in some boiling water for a few minutes, then added it to a mixture of garlic and soy sauce to marinate for about an hour.
Obviously, I had some prep work: chopping onion and garlic, cutting up chicken and chopping the pepper, but actual time to cook the dish was probably about 12 minutes. If you want rice, remember to start it first, since you need to give it about 20 minutes to do its thing.
If you're a fan of Thai food, go seek out this cookbook. I freaking love it! The recipes are literally quick and easy so that you can whip up great tasting Thai on the proverbial weeknight. Here are a few of my other favorite recipes from this book: Pad Thai, Red Curry Shrimp with Pineapple, Mussamun Curry Beef with potatoes & peanut, Green Curry Chicken with zucchini, and Chiang Mai Curry Noodles. I could go on and on...
I hope you will seek out this book. It can give your everyday cooking repertoire a nice shot in the arm!
No comments:
Post a Comment