Thai Beef Salad

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Dressing:

3 Limes - juice of
1/2 tsp fish sauce
1 Tbsp soy sauce
1 tsp grated ginger
1 Tbsp serrano chili, minced
1 Tbsp peanut butter
pinch sugar

Salad:

Salad greens
Cucumber
Radish
Green onion
Fresh mint, minced
Cilantro, chopped to your liking

Steak:
1 Lb flank steak cut into long strips against the grain (then pounded thin)
1/2 tsp fish sauce
1 Tb soy sauce
1/2 tsp Penzeys Bangkok seasoning
salt
pepper

Other:

1/4 Cup crushed peanuts

Mix the fish sauce, soy sauce, Penzeys Bangkok seasoning, salt and pepper in a bowl and add the steak. Coat the steak well in the mixture and let sit at room temperature for 30 minutes.

In a small bowl add the juice of 3 limes, fish sauce, soy sauce, ginger, serrano chili, peanut butter, pinch of sugar and mix well. Set aside. Mix the salad fixins, and plate.

Heat a saute pan to medium heat. Remove the beef from the marinade and pat dry with a paper towel. Cook the beef for a few minutes on each side (or to you preferred doneness). Prepare the salads to your liking and arrange the steak on the salad and top with the dressing - Eat & Enjoy

Bon Appetit...

~Nikko

CurrySimple...

www.ILoveCurrySimple.com
www.CurrySimple.com

I love the CurrySimple products. I've yet to try one that wasn't good. No, it is not as good as making the same dish from scratch, but when I come home tired from work and I have a taste for Thai you can not beat it! They really do take the thought process out of making a dang good Thai dish...

A long long time ago I had seen a CurrySimple podcast and became interested in the product. It was a long time after that, that I found it on a shelf of my local Whole Foods. I bought the Green Curry and gave it a shot. Like I normally do I made a video recipe - I submitted the recipe to the www.ILoveCurrySimple.com site and the rest is history - I've done 4 or 5 videos with the products now and have 3 more in the can.

The CurrySimple Pad Thai Sauce makes life so much easier - and it's amazing without any fuss... I've tried to make Pad Thai a few times and failed hard - there's just too much to put in there... With the sauce it came out as good as I've ever had in any restaurant. I've made it quite a few times now and it's always been really good. I'm on my second order...

Anyway, if you like Thai food check them out...

Bon Appetit...

~Nikko

Fresh Thai Green Curry - Shrimp

Fresh Thai Green Curry

The curry paste you can buy in the store is good but cumbersome to use, CurrySimple is really good and makes making Thai curry at home even easier - but FRESH is now and always will be the best...

I had always used the paste until we hooked up with CurrySimple which is what we use 90% of the time - I had wanted to try my hand at making fresh green curry and I have to admit at first I was a bit skeptical. After the first bite I was hooked! This is a bit more time consuming to make but well worth the effort. I still use the past and CurrySimple but again, Fresh is best...

1 Stalk lemongrass
3-4 Lime leaves (available at finer markets or most all Asian/Chinese markets)
1/2 Tbsp corriander ground
2 Tbsp fish sauce
1 Tsp shrimp paste (will not miss this if you don't use it...)
1 Tsp sugar (this plays a big part in this so don't omit it)
3-5 Green chilies - we use 2-3 sorrano and 1-2 jalapeno peppers
2 Bunches green onions
3 Cloves garlic minced
1.5" Piece ginger pealed and chopped roughly
1/2 Cup fresh cilantro (coriander) including stems
1 Tsp dark soy sauce
1 Can coconut milk (do not shake this up! You need to separate off the fat)
1 Cup sweet basil chopped roughly

Start by preparing the lemongrass - Remove the bulb and any though outer leaves. Thinly slice then mince the lower half of the stalk - the top half can be discarded. Place in a food processor. Add everything else but the coconut milk and basil to the processor bowl and blitz until it all comes together - you're not looking for a paste here but you want everything well incorporated with itself.

You will want to fry up the curry before you add the shrimp. The best method to do this is to fry the curry up in the coconut milk. Separate the thick fat part of the coconut milk and add it to a pan. Turn up the head to a medium/medium-high - once up to temp add the fresh curry. You will want to cook the curry for about five minutes. Once the curry gets to a happy place add the remaining coconut and bring it to temperature. Once heated add your shrimp and cook it through (3-5 minutes depending on your shrimp - will be a nice pink when done). Best served with rice but works well with pasta as well...

Make your plate look good - remember you eat with your eyes before your mouth...

Bon Appetit...

~Nikko

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Fresh Thai Green Curry Shrimp 1 of 2



Fresh Thai Green Curry Shrimp 2 of 2

Panko Taliapa with Sweet Chilli Sauce

I love fish of all shapes and sizes. Taliapa is one of my favorite fish to prepare. It's flexibility is what makes it so fun to work with. I've been thinking of a pan fried panko crusted taliapa and this is the result.

2 Taliapa fillets
2 Cups Panko bread crumbs
2 Eggs
2 Tsp water
CurrySimple Gourmet Sweet Chilli Sauce
Olive oil for frying

Crack the eggs into a dish and lightly beat with the water. Put the panko bread crumbs in another dish. Now you should flour the fish then run them through the egg then into the panko. I didn't take the time to flour the fish before I started - It's ok - you don't have to but it will help the crust stay on the fish. Anyhow - Fish - Egg - Panco - rest for at least a few minutes before pan frying. In a good sized pan heat some light olive oil to a medium heat. Fry the fish in the oil for about 3-5 minutes on each side. Once plated pour on the CurrySimple Gourmet Sweet chilli Sauce and enjoy!

Bon Appetit...

~Nikko

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Chicken Fried Rice

Chicken fried rice should not be something you only eat out of a box that was delivered to your door. With a few shortcuts it's uber simple to make at home.

1 lb chicken cut into bite sized pieces
6 cups of cold cooked rice - must be cold
1/2 cup diced onions
1/2 cup diced carrots
1/2 cup peas
2 eggs
stir fry sauce to taste

I personally think it's nice to brown your chicken when preparing it for fried rice. That way it stands up to the rest of the dish. Most of the local place around here do not and I find the chicken gets lost in all the other tastes. With that said start by browning your chicken. When the chicken is about 85% done add the onion and carrots. Cook these for a few minutes. Add the eggs to the pan and scramble them. Once the eggs are done mix them in with the rest of the ingredients. Add the peas then add the cold rice and the stir fry sauce. You can add a much or as little of the stir fry sauce as you like. Mix everything together and bring it to temperature. Eat & Enjoy!

Bon Appetit...

~Nikko

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Green Chicken Curry - Again...

You might be asking yourself, why green curry again? The answer is quite simple - I love it!

Now I prefer fresh green curry when I have the time to make it, but when that's not the case the CurrySimple green curry is a really easy alternative. At the market you can find pre-diced just about anything you need to make this dish. The chicken, cilantro, and the lime are the only things you really need to cut yourself if you want it that way. When I need a quick meal that's not from a fast food place - I'm all good with using pre-cut items to speed up dinner...

1 pound chicken tenders (or any type of chicken you like
1 medium red onion diced
1 cup bell pepper (green, yellow, and red) diced
1 cup squash and zucchini sliced
1 package CurrySimple green curry
1 lime
cilantro

Brown chicken in a spot of oil. Half way through add the onion. Cook until the chicken is done. Add the bell peppers, squash, and zucchini - cook for a few minutes. Add the CurrySimple green curry and bring to heat. Serve with rice, cilantro, and a nice squeeze of lime... Eat & Enjoy...

Bon Appetit...

~Nikko

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Chilli Lime Squid O's

I woke up today wanting squid for dinner. I'm Greek, these kind of things happen to us every once and a while. Anyway, I went to the market after work and the squid looked great, and smelled like the sea (like it should). I bought some and took it home - the rest is history...




1/2 small red onion diced
1/2 cup bell pepper diced (green, yellow, and red)
1/2 pound squid rings
1/2 bottle CurrySimple Gourmet Chilli Lime Sauce (yes they use 2 L's in their Chilli)
Cilantro
Lime wedges

Soften the onion in a spot of butter w/ a small pinch of salt. Once softened, add the peppers and cook for 1 minute. Add the rinsed squid to the pan and the chilli lime sauce - it will only take a few minutes for the squid to cook - DO NOT over cook them or you'll have a bowl full of rubber bands to eat... Squid either stays in the pan for just a few minutes or and hour no in between.

You could serve this over rice but I say just enjoy the squid. The chilli lime sauce has a good flavor and is a bit spicy (which is nice)...

Give this one a try - If I can do it - So can you...

Bon Appetit...

~Nikko

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Pad Thai

Pad Thai literally means "Thai-style stir-fried noodles". I think it really means "Rice noodles of love...".

If you are using a Pad Thai sauce (like the one I used from CurrySimple www.currysimple.com) this is a very easy dish to make. Without using a pre-made sauce it's a bit more involved.

You would think we were getting paid from them to use their stuff but that's just not true - It's just that good of a product so we like using it!

Anyway - This couldn't be any more simple. Soak your rice noodles in water until they soften. This should take about 20 minutes or so. They will soften in cold water and they won't be starchy like they are when you use hot water. Once your noodles are ready, stir fry up your tofu, chicken, scramble your egg, add the green onions. Add the rice noodles and pour on your Pad Thai sauce (I used about a quarter of a cup but you can use more if you like). Mix all of this well and bring it to temperature. Add your bean sprouts and mix through. Plate up your dish and add chopped roasted and salted peanuts, cilantro, and a wedge of lime. Eat and Enjoy!

1 package rice noodles softened in cold water
1/2 brick of firm tofu cut to your liking
1/2 pound of chicken cut to your liking
3 green onions sliced into bite sized pieces (you can use more if you like)
1 egg - scrambled in the pan
1/4 cup pad thai sauce (from CurrySimple www.currysimple.com)
cilantro
roasted salted peanuts
lime wedges

There are thousands of Pad Thai recipes out there - This one came out really dang good! It was super simple and very tasty without the hassle of making your own Pad Thai sauce...

Bon Appetit...

~Nikko

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CurrySimple Chicken & Pasta Red Curry

I love Thai Curry and I can't get over how easy the CurrySimple products are to use. The only thing I can find that you need to do to them is adjust the heat to your liking. I like HOT Thai food. Don't get me wrong there is a little zing in the package, but I like to add some head to bring it up to my liking. This was a last minute recipe that I came up with and it turned out really good!

1 Lb Chicken cubed (to your liking)
.5 Red onion diced
1 Cup Red, Yellow, & Green peppers diced
1 Cup Snap peas
1 Package CurrySimple Red Curry
Vegetable oil
1 Lb Pasta cooked

Boil pasta according to package, drain and set aside. In a hot pan add a spot of the vegetable oil and work it around the pan. Add the diced chicken and brown. Add the onions and cook for 2 min or so until they start to sweat. Add the diced peppers and warm them through. Add the snap peas and the Curry Simple Red Curry. Cook to temperature. Combine chicken mixture to pasta and toss. Eat & Enjoy!


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