Fun Fearless Foodie

This month’s issue of Food Network Magazine is one of the best yet, packed with simple but inspired recipes perfect for summertime. I’ve earmarked several pages that feature dishes I plan to make throughout the hot season ahead but the first one to grab my attention was Thai Cold Curry-Peanut Noodles. Thai food incorporates exotic flavors with sweet, spicy, and savory ingredients that combine to make an endless array of recipes.  Thanks to the growing availability of Asian condiments and ingredients in the local supermarket Thai food is now easier than ever to bring into your home kitchen.

Curry’s are one of the most popular ingredients used in Thai cooking.  This recipe calls for red curry paste, made from red chili’s with flavors of coriander, lemongrass, garlic and cilantro, and is a must-have item for your kitchen pantry.  Curry’s can be utilized in several ways to incorporate Thai flavors into everyday dishes.  I actually used Thai Red Curry Sauce in this instance, which has added creamy coconut milk and and ginger to balance the heat of the curry with a fresh, sweet burst of flavor and produces a smoother sauce for the noodles.  I purchased a bottle at Trader Joe’s for only $2.99 and look forward to using it again as a marinade, as well as a sauce to pour over jasmine rice and sauteed vegetables.

Another classic Thai flavor found in this cold dish is peanut butter.  The smooth, salty flavor of the peanut butter creates a mouthwatering blend of sweet and savory when it hits the red curry sauce and the addition of lime juice takes the freshness factor through the roof.  The curry peanut sauce is then tossed with cold whole wheat noodles, shaved carrots, edamame, sliced scallions, and chopped cilantro to produce a flavorful, protein rich meal that when served cold is the perfect anecdote to a hot summer day.

If you’re looking for a protein to serve alongside the Thai Cold Curry-Peanut Noodles, a quick grilled chicken or beef satay makes a great choice. Mix together a simple marinade of orange marmalade, soy sauce and ginger to brush on the skewered satays during grilling and sprinkle with toasted sesame seeds to finish.  Reserved curry-peanut sauce from the noodle dish serves as the perfect dipping sauce for the satays.

Bring your favorite Thai restaurant home this weekend and discover how the exotic flavors of Thai cuisine can be simple and easy to prepare.

Thai Cold Curry-Peanut Noodles

Adapted from Food Network Magazine, June 2010

Serves 4 (stores great for up to 3 days if enjoying solo)

Ingredients

• 12 oz whole-wheat noodles (I used linguini)
• 2/3 cup peanut butter
• 2 tbsp Thai Red Curry Sauce (or paste)
• 2 tsp rice wine vinegar
• Juice of 1 lime, plus additional wedges for garnish
• 1/3 cup fresh cilantro leaves, plus additional for garnish
• 2 scallions, thinly sliced
• 1/2 cup shelled edamame
• 1 large carrot, coarsely grated
• Red pepper flakes for sprinkling (optional)
• Kosher salt for seasoning

Directions

1. Bring a large pot of salted water to a boil and drop in noodles.  Cook as directed on the box.  Reserve about 1/2 cup of the cooking water to use later to loosen the sauce if needed.  Drain the noodles and rinse quickly under cold water and shake of excess water.  Reserve.
2. In a food processor fitted with a steel blade (or blender), puree the peanut butter, red curry sauce, vinegar, lime juice, cilantro, a 1/4 cup of water, and a teaspoon of salt until smooth.
3. Toss the noodles with the peanut sauce, scallions, edamame, carrots and red pepper flakes in a large bowl until well combined.  Season to taste with salt and stir in some of the reserved cooking water if needed to loosen the sauce.
4. Serve in individual bowls topped with chopped cilantro and a lime wedge.

Orange Ginger Chicken Satays

Adapted from Everyday Food, June 2010

Serves 2 (simply double marinade for each additional chicken breast used)

Ingredients

• 2 boneless skinless chicken breasts
• 1/2 cup orange marmalade
• 3 tsp soy sauce
• 2 tsp fresh grated ginger
• Toasted sesame seeds for sprinkling
• Short wooden skewers
• Curry-peanut sauce (optional)

Directions

1. Pre heat grill or grill pan to a medium high heat.
2. Prepare marinade by whisking marmalade, soy sauce and ginger in a small bowl. Set aside.
3. Using kitchen shears, cut chicken breasts into even sized cubes.  They can also be pounded to a flat size if preferred for a more traditional satay.
4. Thread chicken onto skewers and sprinkle with salt and pepper.
5. Place chicken skewers onto the grill and cook, making sure to rotate halfway through cooking.
6. When the chicken is almost cooked through, brush the marinade on all sides and finish cooking for 2-3 minutes.
7. Remove chicken from the grill and sprinkle immediately with sesame seeds.
8. Serve with curry-peanut sauce.