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.


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by City Sprouts & The Big Garden