Thai Chicken Collard Wraps (Paleo, GF, DF)

I'm obsessed with these collard wraps. In the past two weeks I've made chicken burrito collard wraps, curry samosa wraps and now these Thai wraps. I have other types on my mind - I'll keep you posted. 

These have chicken, cucumber, cabbage, carrots, mint, cilantro and peanut sauce wrapped up in a blanched collard green leaf. They're healthy and crunchy. I assemble them all a take them for lunch throughout the week. I like to two or three as a serving so each one, I add only about 1/4 cup of chicken and fill it up with veggies. I got 15 wraps out of the recipe but it will depend on the size of the veggies and how much you put in each. I would guess 12-17 to be the amount of wraps to expect. 

Makes about 15 wraps. 

Thai Collard Wraps

for the wraps

1/5 # skinless, boneless chicken breast

1 english cucumber, cut in matchsticks

2 carrots, cut into matchsticks

1/2 small red cabbage, shredded

handful mint, chopped

handful cilantro, chopped

about 15 Collard Leaves

for the sauce

1/3 cup tamari soy sauce

3/4 cup peanut butter

1 tablespoon fish sauce

1 teaspoon maple syrup

juice of one lime

1 tablespoon apple cider vinegar

Cook chicken as you like: grilled, baked, boiled or my favorite way - season with salt and pepper and cook in a slow cooker on high for 2 hours or so and shred. 

Chop and shred veggies while chicken cooks. A mandolin fitted with a juliene attachment is great for this. 

To prep the collard greens, slice off the chunky part of the stem by cutting straight across the base of the leaf. Use a peeler to shave down the thick stem. This will make it easier to roll up and eat. 

Bring a 10-12 inch skillet with an inch or two of water to a boil. Dip collard leaves into the boiling water, one at a time, for about 10 seconds. Transfer to towel until ready to use.

Make the sauce by whisking tamari, peanut butter, fish sauce, maple syrup, lime juice and apple cider vinegar together until smooth. 

Assemble wraps by laying out a collard leaf, smearing on a bit of sauce and piling on the chicken, cucumber, carrots, cabbage and herbs. Roll up tightly, tucking in sides as you go. I wrap them all in one sitting and store in the fridge. They last and make packing lunch quick and easy. 

 

Khao Soi (AIP, Paleo, GF, DF)

I really like this soup. Something about thai flavors lately. Every week my grocery bag comes home with lemongrass, ginger, garlic and coconut milk. It feels like I'm eating takeout but it's all home cooked. The beauty of batch cooking, right? 

Recipe adapted from Lazy Cat Kitchen. I love that name. 

Makes about 6 servings. 

Khao Soi Soup

6 garlic cloves, peeled

2" ginger, peeled, roughly chopped

1/4 cup chopped cilantro (stems or leaves)

2 lemongrass stalks, tough leaves removed, chopped

2 shallots, chopped

1/2 teaspoon ground coriander

1 1/2 teaspoon turmeric

1 teaspoon madras curry powder

3 tablespoons water

1 butternut squash, peeled, diced

2 stalks broccoli, peeled, in bite sized pieces

1 1/2 cup chopped green beans

4 carrots, peeled, sliced

1 quart vegetable stock

1 14 oz tin full fat coconut milk

28 oz water

1 teaspoon szechuan peppercorns

1 tablespoon fish sauce

2 tablespoons tamari or coconut aminos

juice of 1 lime

2 teaspoons maple syrup

salt

cilantro, for garnish

Heat oven to 450 degrees. Line two sheet trays with parchment paper. Toss squash with a splash of oil, arrange on one tray. Toss broccoli with splash of oil, arrange on the other tray. Sprinkle each with salt and pepper. Roast until softened and beginning to blacken, about 15 minutes. Remove from oven and set aside. 

Combine garlic, ginger, cilantro, lemongrass, shallots, coriander, turmeric, curry powder and water in the bowl of a food processor. Puree to a paste. 

In a pot, heat a tablespoon of oil over a high flame. Add paste and cook until slightly browned, stirring, about 5 minutes. Add vegetable stock, coconut milk, water, peppercorn sachet and carrots. Boil, reduce to a simmer. Add green beans. Skim off any foam from surface. Simmer until greenbeans and carrots are tender, about 10 minutes. Turn off heat. Add roasted broccoli and squash. Stir in fish sauce, tamari, lime juice and maple syrup. Salt to taste. Serve with noodles, zoodles, rice or enjoy on it's own. Garnish with lime wedges and cilantro leaves. 

Thai Lemongrass Beef + Root Vegetables (AIP, Paleo, GF, DF)

This is the slow cooker, crockpot, AIP version of the recipe I made a couple years ago. I love a good beef braise. This one is less labor intensive - just put everything in the slow cooker and let the magic begin. The kitchen's going to smell great thanks to the cinnamon, anise and lemongrass. 

My favorite part of making this dish is getting out my meat mallet and giving the ginger and lemongrass pieces a good hit. Bruising helps release the flavor. 

I'm going to sauté thinly sliced cabbage zoodles to serve with this. 

Serves 6. 

AIP Thai Lemongrass Beef + Root Vegetables

2 lbs stew beef, cut into 1 inch pieces

1 yellow onion, chopped

4-5 carrots, peeled, chopped

2 daikon, peeled, chopped

5 cloves garlic, minced

2" ginger root, peeled, smashed

3 lemongrass stalks, cut into thirds, smashed, tied into a bundle

2 kafir lime leaves, fresh or dried

2 star anise

2 cinnamon sticks

several turns of szechwan peppercorns

1 quart beef stock

s + p, to taste

lime juice, to taste

Place beef, onion, carrot, daikon, garlic, ginger, lemongrass bundle, kafir leaves, star anise, cinnamon, fresh crushed szechwan pepper and beef stock into a slow cooker. Cook on high until beef is spoon tender, about 6 hours. Skim off any foam. Remove lemongrass bundle. Season with salt, pepper and lime juice. 

Super Easy Green Curry

Really easy.  I couldn't believe it was done.  Serve this over rice or noodles - just be sure to get them cooking first.  I didn't.  Hence the very rushed, hangry styling in the above photo.  (I just couldn't wait. I was HUNGRY!)  That's the thing about a home cooking blog:  the plates I'm photographing are my and Cameron's dinner.  It usually goes like this: I select a plate, utensils, backdrop, prepare the food and then style a little dish with my tweezers, shoot, then typically disassemble and rebuild into a normal meal portion, smother it with hot sauce (I have an addiction) and then eat.  All this, hopefully, before it's ice cold.  

If you don't have a food blog to cook dinner for then this should be super quick and easy.  It's the beauty of pre-made curry paste.  

serves 3.

Easy Green Thai Curry

1 teaspoon high heat oil or ghee

2 tablespoons green curry paste

1 shallot, minced

2 cups diced carrots

2 cups chopped broccoli

14 oz light coconut milk

2 1/2 cups vegetable stock (or chicken)

1 tablespoon minced jalapeños or other chiles, optional

1 cup chopped green beans

1 teaspoon fish sauce

juice of 1 lime

s + p

chopped cilantro leaves

In a large skillet, heat oil over medium high heat.  Saute curry paste and shallots until fragrant and shallots soften, about 1 minute.  Stir in carrots and broccoli, coating in curry paste and cook 1 minute.  Add coconut milk, stock and optional minced chiles.  Boil, lower heat, simmer until carrots are tender, about 8 minutes.  Add green beans, simmer 2 minutes more.  Season with fish sauce, lime juice, salt and pepper.  Garnish with cilantro.  Serve with rice or noodles, if desired. 

 

Thai Noodle Salad

Crunchy romaine and veggies contrasted with soft rice noodles dressed in a thai lime dressing. Sweet, sour, tangy and a pinch spicy.  So much flavor. I think this would be great for lunch on a hot day. 

Serves 4.

Thai Noodle Salad + Lime Dressing

for the dressing

1/2 cup lime juice (about 3 limes)

2-3 teaspoons minced fresno chile

2 tablespoons fish sauce

1 teaspoon tamari

2 tablespoons brown sugar

1 teaspoon grated ginger

s + p, to taste

for the salad

3 oz super thin rice noodles (vermicelli)

1 cucumber, julienned

2 carrots, peeled, julienned

1 red bell pepper, stem and seeds removed, julienned

1 head romaine lettuce, chopped

1/2 cup crushed roasted peanuts

chopped fresh cilantro (or mint or thai basil)

Whisk together lime juice, chile, fish sauce, tamari, brown sugar and ginger.  Season with salt and pepper.  Set aside.  

Bring a pot of water to a boil.  Turn off heat and add rice noodles.  Let sit about 8 minutes, noodles will be softened.  Drain and rinse with cold water to cool. 

Divide noodles, cucumber, carrots and bell pepper into 4 bowls.  Spoon over lime dressing as desired and garnish with crushed peanuts and fresh herbs.  

 

 

 

 

 

Thai Hot + Sour Soup

Are you sick of reading posts for soup, yet?  WELL, TOO BAD! 

What can I say?  I really like soup.  This one is spicy, sour, full of vegetables, chicken and all those thai flavors of lemongrass, ginger and lime.  Yum!  It's also super healthy.  

If you can't find thai bird chiles, use a serrano pepper.  Remove the stem, halve lengthwise and slice, keeping the membranes and seeds.  Soup might need to be seasoned with additional siracha or sambal oelek at the end for more spice.  Whichever chile you use, wear gloves when handling.  

Makes 2 quarts.   

Thai Hot + Sour Soup

8 cups water

3 lemongrass stalks, outer leaves remove, cut in half, bruised

2 inches ginger root, peeled

4 kaffir lime leaves, bruised

stems of 1 bunch cilantro

3 cloves garlic, peeled, crushed

1 teaspoon black peppercorns

1 tablespoon tamari soy sauce

2 lb boneless, skinless chicken breast, fat trimmed

1 teaspoon grape seed oil

3 carrots, peeled, sliced

2 Thai bird chiles, seeded, minced

5 oz broccoli, chopped  

4 oz snow peas, trimmed, sliced

s + p

1 tablespoon fish sauce

juice of 1 lime

Fresh cilantro leaves, chopped

Place water, lemongrass, ginger, lime leaves, cilantro stems, garlic, peppercorns and soy sauce in a pot.  Bring to a boil, add chicken.  Reduce to a simmer.  Simmer, partially covered until chicken is tender, about 15-20 minutes.   

Remove chicken.  Once cool enough to touch, shred.  Set aside.  Strain stock, discarding solids.  Set aside.  

Wipe out the pot, return to stove over medium heat, add oil.  Add shallots, cook until clear and soft.  Add carrots and chiles.  Sauté 3 minutes.  Add stock, bring to a boil, reduce to a simmer.  Simmer 5 minutes and add broccoli.  Simmer until tender, 5 minutes.  Add snow peas and chicken.  Heat through.  

Season with salt  pepper, fish sauce, lime juice.  Garnish with cilantro leaves.  

Chile Lime Noodle Salad

Noodles are one of my favorite foods.  This includes anything that could be described as noodles.  This weekend, I was really wanting a noodle dish full of vegetables with a lean protein that we full of lime and spicy flavor that I could eat cold.  Here it is.  Toss this one all together, portion into servings and you have an easy takeaway lunch.  

Makes about 4 servings.

Chile Lime Noodle Salad

for the sauce

1/2 cup lime juice, about 4 limes

3 tablespoons brown sugar

3 tablespoons tamari or soy sauce

2 tablespoons fish sauce

2 tablespoons grapeseed oil

1 clove garlic, grated

almost 1 inch ginger, peeled, grated

chile flakes, to spicy taste

for the salad

2 boneless skinless chicken cutlets

1 teaspoon high heat oil

1 red bell pepper, seeded, thinly sliced

1 cucumber, peeled, seeded, thinly sliced

3 carrots, peeled, cut into matchsticks

5oz rice vermicelli noodles

1/2 cup crushed peanuts

1/4 cup chopped fresh cilantro

Combine lime juice, brown sugar, tamari, fish sauce, oil, garlic and ginger.  Add chile flakes to taste.  Should be spicy.  Set aside and allow flavors to mingle while other components are prepared.  

Place chicken between two pieces of plastic and pound to very thin, even thickness.  Lightly oil a skillet and place over medium high heat.  When hot, add chicken.  Cook, flipping once.  Transfer to a plate to rest.  Rest 5 minutes and chop.  Set aside.  

While cooking chicken, prepare noodles as per package instructions.  Most rice vermicelli noodles will need to be covered with boiling water and left for 3 minutes, strained and lightly rinsed.  

Toss chicken with bell pepper, cucumber, carrots, noodles, peanuts, cilantro and sauce.  Serve chilled or at room temperature.  

 

 

 

 

Cauliflower + Chickpea Coconut Curry

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This is a quick curry you can whip up while your rice is cooking.  (I can't eat curry without rice.  No way.)  The spice level is up to you and your curry paste.  Spice levels vary from paste to paste so give yours a little taste before you begin.  A mild paste, I suggest 2 to 3 tablespoons.  A spicy paste, maybe only 1 tablespoon. 

Serves 4.

Red Curry + Cauliflower + Chickpeas

1 block firm tofu

2 tablespoon grapeseed oil, divided

1 to 3 tablespoons red curry paste

1 shallot, chopped

3 cloves garlic, diced

1 inch fresh ginger, grated

2 carrots, peeled, chopped

1/2 head cauliflower, chopped into florets

1 1/2 cup vegetable stock

1 1/2 cup lite coconut milk

1 tablespoon brown sugar

1 tin chickpeas, drained, rinsed

1 teaspoon fish sauce

juice of 1 lime

1/2 bunch lacinato kale, sliced

s + p

rice vinegar, to taste

fresh basil, chopped, for garnish

Place tofu block on a folded dish towel and cover with another.  Place something heavy on top and leave it alone to drain for 30 minutes.  The less water in the tofu the better for frying.  

Heat 1 tablespoon grape seed oil in a skillet over medium high heat.  Add tofu and cook about 4 minutes on each side.  Once crispy, transfer to towel to drain.  

Wipe out skillet and heat 1 tablespoon grape seed oil over medium high heat.  Add curry paste, shallot, garlic and ginger.  Cook, stirring continuously for 2 minutes.  Add carrots and cauliflower, stirring to coat.  Add stock, coconut milk and brown sugar.  Cook 5 to 7 minutes until cauliflower is done.  Add tofu, chickpeas, fish sauce, lime juice and kale.  

Season with salt, pepper, rice vinegar.  Garnish with basil.  Serve with rice. 

 

Red Chicken Jungle Curry

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Jungle curry is a curry dish from northern Thailand that does not contain coconut milk.  It is spicy.   

Pickled or brined green peppercorns can be hard to find in grocery stores but asian or specialty markets usually have them.  Same goes for the kaffir lime leaves.  Tofu maybe used in place of chicken for vegetarians - just make sure your curry paste is shrimp/prawn free.

Serves 6.

Jungle Curry Stew  

6 cups water

3" ginger, peeled, roughly sliced

6 scallions, white parts only

2 garlic cloves, smashed

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 tablespoons high heat oil (grape, sunflower.. )

1 tablespoon (or so) red curry

1 lb boneless skinless chicken breast, cut into bite sized pieces

1 cup green beans, trimmed, halved

2 carrots, peeled, sliced

1 cup mushrooms, sliced

1 chinese or japanese eggplant, halved, sliced

3 strands pickled green peppercorns

  5 kaffir lime leaves  (optional)

handful baby corn

1 teaspoon fish sauce

juice 1/2 lime

salt

To make the broth:  bring water, ginger, scallions, garlic, soy and rice vinegar to a boil.  Reduce heat and simmer 15 minutes uncovered.  Strain, discard solids and set aside.   

To make the curry:  heat oil in wok on high heat.  Add curry paste and cook 2 minutes, stirring.  Add chicken, cook 5 minutes, until color changes, tossing occasionally.  Add green beans, carrots, mushrooms, eggplant, 2 cups of prepared stock, peppercorns and lime leaves.  Cook 2 minutes.  Add all remaining stock and boil for 1 minute.  Add baby corn, fish sauce, lime juice and salt.     

Serve hot and with rice.   

 

 

 

Thai Flank Steak

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I was craving a Thai style marinated steak last week.  I like it best with flank steak but a skirt steak would be great too.  I prepared this with a side of steamed veggies but it would also be great main component in a salad, bahn mi or asian style tacos.     

serves 4. 

Thai Steak Marinade

1 flank steak, 1.5 - 2 lbs

juice of 2 limes

4 inches of lemon grass, smashed, coarsely chopped

1/2 teaspoon red chile flakes

2 tablespoons tamari (for gluten free) or soy sauce

1 tablespoon brown sugar

1 tablespoon fresh ginger, grated

1 tablespoon fresh cilantro, coarsely chopped

s + p

Give the steak a few pokes with a knife tip.  Combine all remaining ingredients together, in a large ziplock freezer bag.  Place steak in bag and seal.   Let marinate in the fridge for at least 30 minutes.    

Remove steak from bag and discard marinade.   With high heat cook steak to desired temperature.  I suggest grilling but a lightly oiled cast iron skillet or grill pan are perfectly fine.  

To test the steaks doneness, give it a poke.  If it's squishy, it's on the rare side and if it's firm, its medium well to well done.    

Let steak rest a few minutes and slice thinly and against the grain.