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Archive for June, 2010

Recipe to follow… 😉

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I work from home, so that enables me to cook my lunches most days. The key is fast and easy. So here’s a riff on thai curry panang I came up with today. I’ve been traveling for work and dinners were very heavy on the meat content.  So, I’ll be trying to cut back a little this week. That means, trying to be creative in a low-meat kind of way.  My go-to meat substitute is eggs.

Breakfast doesn’t usually go off at the home front without eggs. Usually, I just put a couple fried eggs on top of whatever left over is available and call it breakfast. Same idea here for lunch. Though, I thought I’d seen a similar idea on a cooking show.  All else, I know the Japanese love their eggs over rice bowls.  I just prefer mine a little more cooked.

The basics of this dish is make a quick curry with veg on-hand, then bring the sauce to a low simmer and crack the eggs into the sauce. Let them poach until firm.

Thai Curry Panang (Dwain-style anyway)
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1/2 cu of coconut milk (solids from can)
1 small onion halved and sliced fine
1 clove garlic
2 tsp. thai red chili’s (mine were from the store-bought jar)
1 tsp. lemongrass (squeezy bottles in stores are great for this)
1 tsp. ginger
1/3 cu. carrots diced on bias
1/3 cu. celery diced on bias
2 tsp peanut butter
1 tsp. Soy paste
1 tsp Fish Sauce
1/4 tsp thai basil
2 large eggs
1/2 cup Chicken stock
Sriracha to taste
Cilantro for garnish (optional)

Over medium high heat, in a wok or sided saute pan, place coconut milk solids. Let solids melt and bubble until most of the water is removed, essentially making it coconut oil, about 1 min. Add onions, garlic, lemongrass, ginger, thai red chili and cook for 30 seconds while stirring. Add celery and carrots, toss to coat and stir fry for 2 minutes. Add peanut butter, soy paste and fish sauce to pan and stir into sauce. If sauce is too thick add chicken stock to thin to just coating the back of a spoon consistency. Lower heat to medium, allowing the sauce to simmer and soften the vegetables, approximately 2 minutes. Add thai basil, stir to incorporate. Thin sauce as required with chicken stock again. Crack whole eggs into sauce, allowing for space between. Allow eggs to cook, spooning sauce over egg yolks occasionally. Cook to desired hardness.
To plate, Spoon sauce and vegetables into a wide bowl, being careful not to break the eggs. Add steamed white rice in a mound in the center. Carefully plate the eggs over the rice. Garnish with cilantro and a little more Sriracha.

Note: additional veg, if I’d had it on-hand, would’ve been sliced sweet red peppers.

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