International Entrees

by Michele Cheplic | More from this Blogger

06 Sep 2009 12:10 PM

Instead of making the same ol' boring meatloaf for dinner this week, consider spanning the globe for a taste of a different world. Occassionally it pays to cook outside of your comfort zone. You can span the globe without ever leaving your kitchen by whipping up the following fabulous recipes with international flair:

THAI CHICKEN CURRY

Ingredients:

3 tablespoons vegetable oil

3 tablespoons Thai red curry paste mixed with 3 tablespoons water

3 stalks lemon grass (white portion only), finely minced

2-inch piece ginger, grated

2 cloves garlic, mashed

2 chicken breasts, cut in very thin strips

1 cup thinly sliced shiitake mushrooms

1 small can sliced bamboo shoots

14 ounces coconut milk

1 heaping cup fresh pineapple, in 3/4-inch chunks

1/2 cup golden raisins

1/2 teaspoon salt, or to taste

1 tablespoon nam pla (Thai fish sauce)

2 tablespoons brown sugar

2 medium tomatoes, diced, seeds removed

1/4 cup packed basil leaves

Extra basil leaves, for garnish

Directions:

Heat deep pot and add oil, curry paste, lemon grass, ginger and garlic. Cook 1 to 2 minutes. Add chicken and cook until no longer pink. Add mushrooms and bamboo shoots and cook 1 to 2 minutes.

Add coconut milk and bring to gentle simmer. Add pineapple and raisins; simmer gently until pineapple is tender, 3 to 5 minutes. Season with salt, nam pla and brown sugar.

Just before serving, stir in tomatoes and basil leaves.

Garnish with extra basil leaves and serve with cooked jasmine rice.

Serves 4.

SWEET POTATO LEMONGRASS BISQUE

Ingredients:

1 tablespoon olive oil

1 cup chopped sweet onion

1 teaspoon minced garlic

1 tablespoon minced ginger

2 pounds (about 6 cups) sweet potatoes, peeled and chopped

1 cup chopped carrot

3 stalks lemongrass, outer layers and green leaves removed, bulbs split open

1 tablespoon fresh lime juice

2 cups low-sodium vegetable broth

1/4 cup canned coconut milk

1/2 teaspoon salt

Dash cayenne pepper

2 tablespoons chopped cilantro leaves

Directions:

Heat olive oil in a pot and add onion. Cook about 5 minutes, until soft. Add garlic, ginger and cook one minute.

Add sweet potatoes, carrot, and lemongrass. Add broth and enough water to cover contents and bring to a boil. Reduce heat to medium, cover and simmer until potatoes are tender, 15 to 20 minutes.

Remove lemongrass. Reserve 1-1/2 cups cooking liquid, then add coconut milk, salt and cayenne. Add lime juice and blend in a blender until smooth. Add more water if too thick to create desired consistency.

Garnish with cilantro.

Serves 4.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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