Cooking Asian Cuisine: Recipes

These recipes are from our Cooking Asian Cuisine workshop created by guest instructor Sarah Xiong. Have any questions or need help recipe troubleshooting? Email Sarah at sarahxiong@gmail.com.

Yellow Curry with Chicken and Potatoes

Ingredients:

• 2 tbsp oil

• 1 lb chicken thighs

• 1 15 oz can coconut milk

• 5 tbsp yellow curry paste

• 2 shallots, diced

• 3 garlic, minced

• 1” ginger, minced

• 1 cup water or chicken stock

• 4-5 potatoes, diced

• 1 tbsp fish sauce

• 1 tsp sugar

• Optional: galangal root, lemongrass stalk, lime leaves, basil leaves

• Garnish: limes, cilantro, green onion

Instructions:

• Sear chicken in oil. Remove chicken to a plate.

• Add coconut milk to pan and heat up. Add curry paste til coconut milk is reduced.

• Add garlic, shallots and ginger till cooked through.

• Add potatoes and chicken and cook for 20 minutes or till chicken is cooked.

• Add fish sauce and sugar. Add salt if needed.

Basil Fried Rice with Shrimp and Tofu

Ingredients:

• 1 lb shrimp, deveined

• 1/2 block tofu, fried

• 6 tbsp oil, divided

• 4 eggs

• 1 shallot, diced

• 3 garlic, minced

• 1/2“ ginger, minced

• 1 red pepper, diced

• 4 cups cold rice

• 2 tsp soy sauce

• 1/2 tsp sugar

• 1 bunch thai basil, leaves only

• Optional: fermented rice alcohol like soju, sake or rice wine, thai chilis

• Garnish: lime, cilantro

Instructions:

• Add 3 tbsp oil to pan and cook eggs. Set aside in plate.

• Add remaining oil to pan and heat up. Add shallot, ginger and garlic till cooked through.

• Add rice and peppers and toss in oil to warm.

• Add soy sauce and sugar. Add salt, if needed.

• Turn off heat and toss in thai basil and green onions.